Cinnamon Blueberry Flax Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 108.7
  • Total Fat: 8.3 g
  • Cholesterol: 77.9 mg
  • Sodium: 85.6 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Cinnamon Blueberry Flax Muffins calories by ingredient


Introduction

This is really Chelsie's Cinnamon Cranberry Flax Muffins from http://www.lowcarbdiet.about.com, but I don't like cranberries. The original recipe also added 1/2 tsp salt and used 4 large eggs instead of 5 medium ones.
 This is really Chelsie's Cinnamon Cranberry Flax Muffins from http://www.lowcarbdiet.about.com, but I don't like cranberries. The original recipe also added 1/2 tsp salt and used 4 large eggs instead of 5 medium ones.
Number of Servings: 12

Ingredients

    1 c blueberries
    1 1/4 c flax seed meal
    1 t baking powder
    3 T cinnamon
    1 t nutmeg
    5 medium eggs
    1/4 c olive oil
    1/2 c sugar-free syrup, or equivalent of 1/2 c liquid sweetener, or liquid Stevia + water to equal 1/2 c
    1 T vanilla
    2 T grated orange peel

Directions

Liberally butter muffin tins. Makes 12 large or 24 small muffins. Do not use paper liners -- they will stick.
Mix dry ingredients and wet ingredients (not including blueberries) separately, then together.
Let mixture stand for about 10 minutes to thicken.
Add blueberries, and pour into muffin tins.
Bake about 15 minutes for small muffins, longer for large, or until toothpick inserted in the center of a muffin comes out clean.
Keeps up to a week in the refrigerator or 3 months in the freezer.

Number of Servings: 12

Recipe submitted by SparkPeople user BFRG1513.