Blueberry Flax Cakes

6 Aug

INGREDIENTS:

3/4 cup flaxseed meal
3/4 tsp baking powder
1 tsp cinnamon
1 egg
1/4 cup eggbeaters
1/4 cup unsweetened almond milk
sweetener of choice (3 Tbsp splenda or 3 tsp sugar.)
1 1/2 tsp oil
1 cup blueberries

DIRECTIONS:  Whisk together all dry ingredients.  Add in wet ingredients and blend well.  Fold in berries.  Pour into 4 large muffin tins that have been sprayed with Pam.  Bake in preheated 375 degree oven 20 minutes.

Makes 4 servings.  I have not tried freezing these yet, but they keep very well in the refrigerator for several days.

Per serving: 200 calories, fat 12g, carbs 6.4g, fiber 12.5 grams, protein 11.8 grams.

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