SPONGEBOBS FLAXMEAL MUFFINS

SPONGEBOB'S FLAXMEAL MUFFINS
1/2 cup flax meal, golden recommended
1/4 cup walnuts, chopped (1 ounce)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg, beaten
2 tablespoons Da Vinci sugar free syrup, banana
4 teaspoon oil
2 tablespoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon vanilla extract

Preheat your oven to 350?degrees. Spray or grease 3 muffin cups. Mix the dry ingredients in a small bowl. In a separate small bowl, mix the wet ingredients. Pour the dry ingredients into the wet and mix thoroughly. Pour into the muffin cups. Bake for about 20-25 minutes or until brown and the muffins are firm to the touch.

Makes 3 muffins
Can be frozen

With granular Splenda:
Per Serving: 221 Calories; 19g Fat; 8g Protein; 8g Carbohydrate; 5g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 217 Calories; 19g Fat; 8g Protein; 7g Carbohydrate; 5g Dietary Fiber; 2g Net Carbs

This is 1/4 of the original Spongebob's Flaxmeal Bread recipe made into muffins. I didn't have golden flax meal so I used regular and they came out hideously ugly. I'm not wild about the "grassy" flavor of the flax either and something about these muffins leaves an odd aftertaste in my mouth. There must be differences between bags of flax meal because the bag I had before this one didn't have such a strong flavor. Perhaps golden flax meal is milder. Golden flax meal certainly produces more attractive muffins as you can see in my friend, Nancy's, photo. Below are some pictures of her Carbquik variation made with golden flax meal:

SPONGEBOB'S FLAXMEAL-CARBQUIK MUFFINS
1/4 cup plus 2 tablespoons flax meal, golden recommended
2 tablespoons Carbquik
1/4 cup walnuts, chopped, 1 ounce
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg, beaten
2 tablespoons Da Vinci sugar free syrup, banana
4 teaspoon oil or butter, melted
2 tablespoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon vanilla extract

Preheat oven to 350?degrees. Spray or grease 3 muffin cups. Mix the dry ingredients in a small bowl. In a separate small bowl, mix the wet ingredients. Pour the dry ingredients into the wet and mix thoroughly. Pour into the muffin cups. Bake for about 20-25 minutes or until brown and the muffins are firm to the touch.

Makes 3 muffins
Can be frozen

With granular Splenda:
Per Serving: 215 Calories; 19g Fat; 8g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 211 Calories; 19g Fat; 8g Protein; 8g Carbohydrate; 6g Dietary Fiber; 2g Net Carbs

The addition of a little Carbquik does make a nicer looking muffin, but the flavor difference is very subtle. For some reason a little Carbquik makes them brown better. The flax flavor is still a bit too strong for me.

1. Prev:QUICK PEANUT BUTTER MUFFIN
2. Next:ZUCCHINI FLAX MUFFINS