Cinnamon Flax Muffins Food

CINNAMON RAISIN FLAX MUFFINS

Steps:

• Preheat oven to 350 and prepare muffin tins - grease or use paper lines or use silicone cups.
• Beat eggs.
• Mix in water, honey, oil, vanilla.
• Mix in flax seeds, baking soda, baking powder, cinnamon.
• Let stand 5 minutes.
• Fold in raisins.
• Divide into 10 muffin cups.
• Bake 15-18 minutes.

KIM'S CINNAMON FLAX MUFFINS

Steps:

• Beat the eggs in a bowl with a fork or wisk.
• Add the yoghurt, syrup, vanilla and water.
• In another small bowl combine dry ingredients.
• Stir dry ingredients into egg mixture.
• Let sit 5 minutes.
• Spoon into small well greased muffin cups. Don't use paper; they stick.
• Bake at 350 for 12-15 minutes or until lightly browned.
• Turn out onto a rack to cool.
• Store in the fridge or freezer.

FLAX MEAL CINNAMON MUFFINS - SOUTH BEACH

Steps:

• Preheat oven to 350.
• Beat together eggs, oil, syrup, water and vanilla. Set aside.
• In small bowl, combine flaxmeal, baking soda, baking powder, cinnamon and salt.
• Slowly stir dry ingredients into egg mixture. Let stand 5 minutes.
• Spoon batter into 10 well-greased muffin tins.
• Bake at 350 for 12-15 minutes or until muffins are lightly browned and seem set to the touch.
• Remove from muffin pan immediately and allow to cook on rack.
• Store in refrigerator. (Can be frozen if desired.).

LOW-SUGAR CINNAMON BUN MUFFINS

Steps:

• For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
• Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
• Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
• Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
• For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

APPLE CINNAMON BANANA BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350.
• Mix together flour, flax, oat bran, brown sugar (if using), baking soda, baking powder, salt and cinnamon in a large bowl.
• Stir in apples, bananas, raisins and nuts (if desired).
• Combine honey/agave (if using) milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients and stir until just moistened. DO NOT OVER MIX.
• Fill muffin cups 3/4 full and bake for 15-20 minutes.

FLAX MEAL HONEY CINNAMON YOGURT MUFFINS

Steps:

• Mix wet ingredients.
• Mix dry ingredients. Then combine with wet.
• Let batter stand 5 minutes. Spoon into well-greased muffin cups (don't use paper liners).
• Bake at 350 degrees for 15 minutes. (Store leftovers in fridge.).