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1
In a medium bowl, beat the eggs with a fork. With fork or spoon, beat in oil, syrup, water and vanilla.
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2
In a small bowl, combine the remaining dry ingredients, then stir into egg mixture.
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3
Let stand 5 minutes.
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4
Spoon into 12 well-greased MINI muffin tins (without papers) OR in a regular muffin pan but only fill half full.
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5
Bake at 350 for 12-15 minutes, or until they are lightly browned. (Some folks find they need 20-25 minutes).
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6
Hints/Tips:.
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7
When taking for lunch, put in ziplock bag with a squirt of Davinci flavoring in it. By lunchtime, it will have soaked it up and made a moist, flavorful muffin.
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8
Substitute the water for pancake syrup for a maple flavor.
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9
Chocolate version: use DaVinci's sugar-free chocolate and substitute 4 T. cocoa powder for the cinnamon. Add chopped walnuts, if desired.
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10
Peanut Butter icing (great over chocolate version): 2 T peanut butter, 2 T butter, some sweetener - heat in pot and drizzle over.
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11
Banana Nut version: use DaVinci's banana syrup and add some walnuts.
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12
All sweet versions are great with whipped half-and-half or cream cheese.
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13
Savory version: Omit sweetener and add finaly chopped onion, grated cheese, bacon, whatever.
