Cinnamon Flax Muffins

This recipe is not mine. This is one off the Atkins MiM (Muffin in a Minute) recipes. You either like them or you don't they say. And that is partially true. there will always be things we just don't like. But sometimes a change in how something is prepared makes a huge difference too. By resting the dough before baking the flax becomes a lot softer already but by baking them in the oven they get even better. the serving size of one MiM is the same as 2 oven backed muffins if you use a regular muffin baking form. I use a silicone form. I always use Tagatesse as sweetener but because that is harder to get for those of you in the U.S.A. and Canada I calculate the nutritional info as if I would use Splenda.

Servings: 3 Yield: 6

2 oz Butter (60 gram) 2 tbsp    Splenda 4   Egg (medium) 1 tsp Cream of tartar 3 tsp Cinnamon ¾ cup Flax meal 1 pinch Salt (optional)

1  Make sure your butter is at room temperature before you start. 2  Beat the butter with an electrical mixer until it is creamy, add the sweetener and mix until it is fully incorporated. 3  Add the eggs one by one. making sure the egg is completely mixed before adding the next. 4  Mix the dry ingredients in another bowl and slowly add it to the butter/egg mixture. 5  Scoop the batter in the muffin forms, use paper liners if you want, and let it rest for about 5 minutes while you preheat the oven on 320°F (160°C) 6  Bake the muffins 15 minutes and check if they are fully baked by inserting a skewer. If it comes out clean they are done.

Tips They are also very good with a bit of cream cheese frosting. (just mix a bit of mascarpone with sweetener)

Nutrition Facts Nutrition (per serving): 435 calories, 322 calories from fat, 37,3g total fat, 258,9mg cholesterol, 194,7mg sodium, 576,8mg potassium, 14,3g carbohydrates, 12g fiber, <1g sugar, 14,7g protein, 2,4g net carbohydrates.

Oven Temperature: 320°F