CINNAMON-APPLE FLAX MUFFINS
1/4 cup oil
2 tablespoons butter, melted
6 tablespoons water
2 teaspoons vanilla, or 1 teaspoon each vanilla and caramel extract
1 teaspoon blackstrap molasses, optional
1/2 cup granular Splenda or equivalent liquid Splenda
1 cup golden flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
2 packets Alpine Sugar Free Spiced Cider Mix
In a medium bowl, whisk the eggs well. Whisk in the oil, butter, water, vanilla, molasses and liquid Splenda, if using. In a small bowl, combine the dry ingredients, then whisk them into the egg mixture well. Let stand 5 minutes. Whisk well, then spoon into 12 muffin cups with paper liners. Bake at 350º 15-17 minutes, or until they are browned and seem set to the touch. Cool about 10 minutes on a rack then remove from the tin. Store in the refrigerator.
Makes 12 small muffins
Can be frozen
With granular Splenda:
Per Muffin: 130 Calories; 11g Fat; 3g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs
With liquid Splenda:
Per Muffin: 126 Calories; 11g Fat; 3g Protein; 4g Carbohydrate; 2.5g Dietary Fiber; 1.5g Net Carb
I got the idea to add the apple cider mix to muffins from Beeb at Low Carb Friends. I didn't have the ingredients that she used in hers so I based these on Kim's Flaxmeal Cinnamon Muffins with quite a few changes. These come out very tender and moist, kind of like a very light bran muffin. They are a bit tricky to get out of the paper liners but I think that won't be so bad once they're completely cooled. If you have a non-stick muffin tin, you may want to use that instead of paper liners. Although they doubled in size with baking, they didn't come out as high as Kim's muffin recipe usually does for some reason. The molasses only adds 1/2 carb per muffin.
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