5-Minute Muffin

Basic Muffin (cooked in a Mug)

1/4 cup flax meal
1/2 tsp baking powder
1 or 2 packets of Splenda
1 tsp cinnamon
1 large egg
1 T cooking oil or melted butter

Put the dry ingredients into a coffee mug. Stir well, add egg and oil. Mix well. Microwave for a minute or so.

Dump the muffin out of the coffee mug, slice and top with butter, cream cheese or the topping of your choice.

1.5 grams of carbs


Note: This tastes more like a bread than a muffin, it is not very sweet, mostly because I only used 1 tablespoon of Splenda. I also cut the cinnamon in half, because I thought that was too much. I may have been wrong on that.

I made one for my husband, increasing the Splenda and adding raisins and chopped walnuts (I plumped the raisins in hot water for a few minutes). It tasted very good.

Next, I want to modify the recipe, for when I am in a chocolate mood. I will use 4 tablespoons of Splenda, 2 tablespoons of Cocoa powder and chopped walnuts.

Any other variations of this would be welcomed. :-)

Becca

Thanks for posting this. Just a week or so ago, a neighbor sent me a
chocolate cake recipe to make in a mug, and of course it was not LC.
I'll be looking forward to seeing you post your chocolate version.

Rebecca

On Oct 6, 11:48*am, Becca wrote:
* *Basic Muffin (cooked in a Mug)

*1/4 cup flax meal
*1/2 tsp baking powder
*1 or 2 packets of Splenda
*1 tsp cinnamon
*1 large egg
*1 T cooking oil or melted butter

Put the dry ingredients into a coffee mug. Stir well, add egg and oil. Mix well. Microwave for a minute or so.

Dump the muffin out of the coffee mug, slice and top with butter, cream cheese or the topping of your choice.

*1.5 grams of carbs

Note: *This tastes more like a bread than a muffin, it is not very sweet, mostly because I only used 1 tablespoon of Splenda. I also cut the cinnamon in half, because I thought that was too much. *I may have been wrong on that. *

I made one for my husband, increasing the Splenda and adding raisins and chopped walnuts (I plumped the raisins in hot water for a few minutes). It tasted very good. *

Next, I want to modify the recipe, for when I am in a chocolate mood. I will use 4 tablespoons of Splenda, 2 tablespoons of Cocoa powder and chopped walnuts.

Any other variations of this would be welcomed. * :-)

Becca

Rebecca, the chocolate version was yummy. I added chopped walnuts and it
tasted like a brownie. Two tablespoons of cocoa was too much much cocoa,
though.

My husband dumped his muffin on a plate, sliced it into discs and he
added butter on the top of it. He is gluten intolerant, so it is the
perfect recipe for him. I measured out the ingredients into a dozen
sandwich bags, so if we want one, all we have to do is add the egg and oil.

I will try these recipes next:

Snickerdoodles
http://kalynskitchen.blogspot.com/20...t-recipea.html

Sugar Free & Gluten Free Cookies
http://kalynskitchen.blogspot.com/20...e-cookies.html

Becca


RebeccaJ wrote:
Thanks for posting this. Just a week or so ago, a neighbor sent me a
chocolate cake recipe to make in a mug, and of course it was not LC.
I'll be looking forward to seeing you post your chocolate version.

Rebecca

On Oct 6, 11:48 am, Becca wrote:

Basic Muffin (cooked in a Mug)

1/4 cup flax meal
1/2 tsp baking powder
1 or 2 packets of Splenda
1 tsp cinnamon
1 large egg
1 T cooking oil or melted butter

Put the dry ingredients into a coffee mug. Stir well, add egg and oil. Mix well. Microwave for a minute or so.

Dump the muffin out of the coffee mug, slice and top with butter, cream cheese or the topping of your choice.

1.5 grams of carbs

Note: This tastes more like a bread than a muffin, it is not very sweet, mostly because I only used 1 tablespoon of Splenda. I also cut the cinnamon in half, because I thought that was too much. I may have been wrong on that.

I made one for my husband, increasing the Splenda and adding raisins and chopped walnuts (I plumped the raisins in hot water for a few minutes). It tasted very good.

Next, I want to modify the recipe, for when I am in a chocolate mood. I will use 4 tablespoons of Splenda, 2 tablespoons of Cocoa powder and chopped walnuts.

Any other variations of this would be welcomed. :-)

Becca

I make these muffins all of the time & I love them! I do use all of the
Splenda & cinnamon.

Sometimes I use SF Torani type syrup instead & increase the flax to the
right consistency. One of my favorites is using the banana syrup, but leave
out the Splenda or cut it down depending on the amount of sweetness you
prefer.

Debbie

"Becca" wrote in message
...
Basic Muffin (cooked in a Mug)

1/4 cup flax meal
1/2 tsp baking powder
1 or 2 packets of Splenda
1 tsp cinnamon
1 large egg
1 T cooking oil or melted butter

Put the dry ingredients into a coffee mug. Stir well, add egg and oil. Mix
well. Microwave for a minute or so.

Dump the muffin out of the coffee mug, slice and top with butter, cream
cheese or the topping of your choice.

1.5 grams of carbs


Note: This tastes more like a bread than a muffin, it is not very sweet,
mostly because I only used 1 tablespoon of Splenda. I also cut the
cinnamon in half, because I thought that was too much. I may have been
wrong on that.
I made one for my husband, increasing the Splenda and adding raisins and
chopped walnuts (I plumped the raisins in hot water for a few minutes). It
tasted very good.
Next, I want to modify the recipe, for when I am in a chocolate mood. I
will use 4 tablespoons of Splenda, 2 tablespoons of Cocoa powder and
chopped walnuts.

Any other variations of this would be welcomed. :-)
Becca

Those SF Torani syrups are awesome. I have Chocolate and Irish Cream,
and they are pretty good added to coffee. I have not thought about
adding them to this muffin, but it sounds good.

My husband prefers 5 packets of Splenda in his muffin, he likes it
sweet. I add more oil, because I like them moist.
Becca


Deb wrote:
I make these muffins all of the time & I love them! I do use all of the
Splenda & cinnamon.

Sometimes I use SF Torani type syrup instead & increase the flax to the
right consistency. One of my favorites is using the banana syrup, but leave
out the Splenda or cut it down depending on the amount of sweetness you
prefer.

Debbie

"Becca" wrote in message
...

Basic Muffin (cooked in a Mug)

1/4 cup flax meal
1/2 tsp baking powder
1 or 2 packets of Splenda
1 tsp cinnamon
1 large egg
1 T cooking oil or melted butter

Put the dry ingredients into a coffee mug. Stir well, add egg and oil. Mix
well. Microwave for a minute or so.

Dump the muffin out of the coffee mug, slice and top with butter, cream
cheese or the topping of your choice.

1.5 grams of carbs


Note: This tastes more like a bread than a muffin, it is not very sweet,
mostly because I only used 1 tablespoon of Splenda. I also cut the
cinnamon in half, because I thought that was too much. I may have been
wrong on that.
I made one for my husband, increasing the Splenda and adding raisins and
chopped walnuts (I plumped the raisins in hot water for a few minutes). It
tasted very good.
Next, I want to modify the recipe, for when I am in a chocolate mood. I
will use 4 tablespoons of Splenda, 2 tablespoons of Cocoa powder and
chopped walnuts.

Any other variations of this would be welcomed. :-)
Becca