Get the powder version... Not the seeds because they don't grind so well.
Here are some flax muffins that are a great on-the-go snack! One key with flax is as soon as you are done baking (in micro or oven) get them OUT of the pan. Flax holds moisture and they become soggy quickly. So flip them over, let them cool. I put the muffins in the freezer and then take them with me. They are ready in about an hour. Or you can of course micro them too. They help with 'regularity' also besides only being 1 carb! P.S. I don't use muffin cups - I just put them directly in the muffin pan after spraying with some Pam. No problem. The little liners annoy me (maybe a personal thing...).
Enjoy!
Low Carb Flax Seed Muffins - 6 T butter - melted
- 3 large eggs
- ¼ cup whipping cream (or half and half)
- Beat these 3 ingredients together, and then add:
- ½ cup Splenda (artificial sweetener)
- 1 T maple flavoring
- 1 T vanilla
Mix the following together and add to the above: - 2 t cinnamon
- 1 t nutmeg
- ½ rounded t baking powder
- ½ rounded t baking soda
- 1 cup ground flaxseeds
- ¼ cup soy flour or Atkin's Bake Mix
- 4 oz black walnuts, chopped (optional)
Put into 12 paper cupcake liners in a muffin tin and bake at 375 degrees for 15-20 minutes. You can also double the recipe and get 18-20 larger size muffins. These have been recommended as "very good with lots of fiber". About 4 carb per muffin but over 3 is in the form of fiber. Other flavorings have been tried - banana, pineapple or unsweetened coconut also taste great. These muffins freeze well, too. These can also be made in the microwave. In a 1000 watt microwave, 12 muffins take about 2 minutes and 10 seconds.