Muffins, Flaxseed Almond Spice, Dairy & Soy Free

By : IslandGirl

* Exported from MasterCook *
Muffins -- Flaxseed Almond Spice - Dairy & Soy Free
Recipe By : Judi [Island Girl]
Serving Size : 12 Preparation Time :0:30
Categories : Muffins Nuts And Seeds
Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons Coconut Oil -- Melted
3 large eggs
3/4 Cup Water -- Filtered
1/4 Cup sweetener, Splenda bulk -- * See Note
1/4 Teaspoon sweetener, stevia liquid (white)
1 Teaspoon flavoring, maple
1 Tablespoon vanilla extract
4 Teaspoons ground cinnamon
1 Teaspoon ground nutmeg
3/4 Teaspoon baking powder
3/4 Teaspoon baking soda
1/2 Teaspoon Salt -- To Taste
1 Cup Flax Seed Meal, Bulk, Lifestyles
1 Tablespoon ExpertF Grits Mix -- or 2 tsp xanthan, guar gum
1 Cup Ground Almonds -- * See Note
2 Tablespoons Wheat Bran Crude
1/3 Cup Slivered Almonds -- Topping Sprinkles

Preheat oven to 375F. Put 12 paper cupcake liners in a muffin tin, or panspray/oil.
Beat eggs and water til foamy; add melted coconut oil 1 Tbsp at a time. Add sweeteners, maple and vanilla and beat in.
In a separate bowl, mix the cinnamon and remaining ingredients and add to egg mixture; batter will be quite wet (until the fibers start to soak up the water).
Bake for about 15-20 minutes. Cool on wire rack.
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NOTES : * Splenda (Canadian labelling is specific to 1/10th) is 0.5g carb per teaspoon; @ 12g of carb for this recipe come from the Splenda because of the maltodextrin carrier on the "bulk" or spoon-for-spoon sweetener.
* 1 cup @= 145g or 5oz by weight for ground almonds

per serving (12):
- 203 kCals, 19g fat (j7.4s 6.2m 4.1p), 7.3/2.9g [4.4] carb/fiber, 7g protein, 127mg sodium, 184mg potassium, 12.2mcg folacin.