 |
|
6
Tbsp |
Melted Butter |
|
3 |
Large Eggs |
|
¼
cup |
Milk – I use skim but original recipe
called for
whipping cream |
Add:
|
⅓
cup |
Sugar – recipe called for ½ cup Splenda |
|
1
tsp |
Maple Flavoring |
|
1
tsp |
Vanilla |
In a
separate bowl sift or stir together:
|
1
cup |
Ground Flaxseeds |
|
¼
cup |
Soy
Flour |
|
2
tsp |
Cinnamon |
|
1
tsp |
Nutmeg |
|
¾
tsp |
Baking Powder |
|
¾
tsp |
Baking Soda |
Directions:
|
|
Preheat oven to 375 degrees.
|
|
Mix
dry ingredients into wet mixture. Add ½ cup chopped
walnuts, if desired.
|
|
Put
into 12 paper cupcake liners in muffin tin.
|
|
Sprinkle with cinnamon sugar before baking.
|
|
Bake
375 degrees for 15-20 minutes or until a toothpick can be
inserted and pulled out clean. |
