Flax Muffins

Here is a great muffin recipe that is low carb and high fiber. 
Always drink plenty of water in your day when eating flax or increasing fiber intake.

Ingredients

12 Tbsp melted butter
6 large eggs
1/4 cup cream
1/4 cup water
2/3 cup sucralose (Splenda, Altern etc...in the bag not packets)
2 Tbsp maple pancake syrup (optional for flavoring)
2 Tbsp Vanilla
1 tsp baking powder, slightly rounded
1 tsp baking soda, slightly rounded
1 1/2 cup ground flax (I buy in bulk @49cents/pound and grind my own)
1/2 cup wheat BRAN (not germ)
1/2 cup fresh soy flour or Vital Wheat Gluten (VWG is 80% protein)

Mix dry ingredients in a bowl.  Set aside.
Mix wet ingredients in a larger bowl.  Add dry miture and stir.
Spoon evenly into a sprayed muffin pan.

Bake at 375' for 20-25 min.

Makes 12 large or 24 small.   Large muffins have about 7 grams of fiber each and about 3 net carbs.

Variations
This is a vary easy recipe to adapt.  If you want to make it lower fat or don't have butter on hand you can replace some or all of the butter with canned plain pumpkin or banana though that will increase the carb count..especially the banana.     If you just want to change the flavoring and not the carb count then go with the butter and use extracts (like banana) instead of the maple syrup.    You can also use 2c. ground flax instead of the flax/bran combination.   Regular flour can be used instead of the soy or VWG if you are not trying to keep the carbs down.  Same with sugar.  The sweetener in this recipe is not necessary for volume so you can replace the splenda with the equivalent of any sweetener of your choice.  Milk can also replace the water & cream.  Very flexible recipe.  The way it is listed is for the lowest carb possible.

           **Originally from the Atkins Discussion Group