[ http://www.lowcarbohydrateproducts.com ]FLAXSEED MUFFINS
this one didnt come w/carb count so you may have to do your own
calculations on ingredients
also from another list
FLAXSEED MUFFINS
3 large eggs
1 1/2 sticks of butter, melted
4 T mayo
2 t vanilla
1/2 c DaVinci huckelberry sf syrup
1/2 c water
1 c Flax meal
3/4 c Atkins Bake Mix
1 1/2 t baking powder
1 c walnuts (optional)
Preheat oven to 350.
Prep the muffin pan by inserting foil cupcakes cups or spray with
cooking spray.
DO NOT use paper cupcake liners, or they will become part of the
muffin - inseparable!
Beat eggs and add the melted butter slowly while continuing to beat the
eggs.
Then add in the Davinci syrup and water and mix.
In a separate bowl, combine Atkins Bake Mix, flax meal, SomerSweet,
baking powder, salt and cinnamon and mix to evenly distribute baking powder.
Stir in the wet ingredients and mix well,
Divide the batter into 12 muffin cups, and bake for 30 minutes.
Done when toothpick comes out clean.
They should be stored in the fridge, and they also freeze well.
I think Rani was the author of this recipe also…
Linda