Kim'S Cinnamon Flax Muffins

• 3 eggs
• 1/4 cup unsweetened nonfat yogurt, plus
• 2 tablespoons unsweetened nonfat yogurt
• 1/4 cup sugar-free syrup (Davinci's or Torani are good, any flavour, sweetened with Splenda)
• 2 tablespoons water
• 1 tablespoon vanilla
• 1 cup ground flax seed meal
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons cinnamon (yes, this is the right amount, it's not too much, trust me!)

1. Beat the eggs in a bowl with a fork or wisk.
2. Add the yoghurt, syrup, vanilla and water.
3. In another small bowl combine dry ingredients.
4. Stir dry ingredients into egg mixture.
5. Let sit 5 minutes.
6. Spoon into small well greased muffin cups. Don't use paper; they stick.
7. Bake at 350 for 12-15 minutes or until lightly browned.
8. Turn out onto a rack to cool.
9. Store in the fridge or freezer.

eggs, nonfat yogurt, unsweetened nonfat yogurt, sugar, water, vanilla, ground flax, baking soda, baking powder, cinnamon

Taken from www.food.com/recipe/kims-cinnamon-flax-muffins-274820 (may not work)