Got this one somewhere...


Flaxmeal Muffins

dry
===
2c flaxmeal (I use Bob's Red Mill)
1c nuts/etc. *
1/2c Splenda (box, not packets)
1tsp baking powder
1tsp baking soda

*i usually use chopped almonds or pecans (can't remember which right now!) that net out at like 1ca per 1/4c - take a look, you'll find them! i also sometimes will mix 1/2c nuts with 1/2c unsweetened coconut (also lc!). get creative here!!!

wet
===
5 eggs (beaten) (I also tried 3 eggs and 1/4 C plain yogurt)
8T sf syrup w/Splenda **
5T vegetable oil (i use canola) or Butter

**so far i've tried hazelnut or banana, depending on what i use above for nuts/etc.

pre-heat oven to 350F

mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients. fold dry ingredients into wet and mix well (don't beat like crazy, but be sure it's mixed well or the eggs do funny things!).

immediately transfer batter to Pam/etc-sprayed 9x9 pan

bake at 350F for 35min. or until it passes the knife/toothpick/etc. test.

remove from pan immediately and cool before slicing (I make 9 "muffins"

store these in tupperware/rubbermaid in the refrigerator - they keep just fine for the 8 days that i have them around.