Jackie Forster

Another dessert that’s both good and good for you. Flax has lots of Omega 3 fatty acids and fiber.

3 eggs                                                               1 cup flax meal (I use Bob’s Red Mill)
1/4 cup + 2 tablespoons oil                                  1/2 teaspoon baking soda
1/4 cup sugar free syrup*                                    1/2 teaspoon baking powder
2 tablespoons water                                            2 tablespoons cinnamon (yes, 2 TABLESPOONS)
1 tablespoon vanilla

*Such as DaVinci. You can buy this at Wal-Mart or order online at davinci.com. I have been using Xylitol lately as my choice of sweetener in cooking/baking, but Splenda works, too. (J.F.)

In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes, then spoon into 6 well-greased muffin cups without papers. Bake at 350 degrees for 12-15 minutes. Remove from tin at once to cooling rack. Store in refrigerator or freeze. If you like them, double the recipe next time for 12 muffins. For even healthier muffins, I add some frozen blueberries. (J.F.)

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