Flaxmeal Cinnamon Muffins

6 TBSP. vegetable or corn oil
3 large eggs, separated
4 TBSP. vanilla Davinci syrup (or flavor of choice)
2 TBSP. water
1 TBSP. vanilla extract

1 cup flaxmeal
1/2 tsp. baking soda
1/2 tsp. baking powder
2 TBSP. cinnamon

Mix oil, egg yolks, syrup, water and vanilla. Add all dry ingredients and
mix well. Beat the egg whites to soft peaks and gently fold into the wet
mixture. Let sit for about 5 minutes. Divide evenly into 12 greased muffin
tins. Bake at 350? for approx. 12 - 15 minutes. Remove from pan immediately.

I'm not sure of the carb count since the original recipe called for 1 TBSP.
Splenda and 6 TBSP. water. I changed it to the liquid sweetner. The original
recipe calculated to 66 carbs for the entire recipe but that was without
subtracting carbs for the flaxmeal and cinnamon.