Heat oven to 350 F. Place parchment paper muffin papers into a 12-muffin tin
In a large bowl, whisk together 1 1/4 cups flax seed meal, 2 teaspoons baking powder, 1 tablespoon cinnamon, 1 teaspoon nutmeg and 1/2 teaspoon salt.
Add artificial sweetener, beaten eggs, heavy cream, vanilla, apple sauce, finely chopped apple and chopped walnuts. Mix thoroughly but do not over-mix.
Let the batter stand 10 minutes, then portion into the wells of the muffin pan and bake for about 18 minutes or until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin. 24 minutes for double batch - 2 12 cup tins.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 156 (66%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 148.3mg||46 %|
|Sodium 69.7mg||2 %|
|Potassium 304.4mg||8 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 5.4g|
|Protein 10g||14 %|
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Calories per serving: 236
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