Friday, December 21, 2012

Low Carb Goodies #2

This is the second installment of low-carb recipes. Today I'm looking at quick and easy. In fact, it's the Minute Muffin andvariations on the same.


Muffin in a Minute


Serving Size: 1

***I leave out the Splenda, add 1/4 cup canned pumpkin and nuke it for 3 minutes. You can experiment with herbs and seasonings.....others have suggested mashed cauliflower and feta cheese for example....so good! They aren't kidding about soaking the cooking container right away because it will turn to concrete.

1/4 cup flax meal
 1/2 teaspoon baking powder
 1 packet splenda packet
 1 teaspoon cinnamon
 1 large egg
 1 teaspoon butter

Put the dry ingredients in a coffee mug. Or a bowl for a different shape.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. Slice, butter, and eat. Set mug to soak immediately.

Cream cheese would go nicely, too.

Variation 1:


I have been playing with this recipe since I saw it on Atkins website. I like to make an Italian herb muffin:
1/4c. flax meal
1/2 tsp. baking powder
1/2 tsp. ground garlic & parsley blend (Badia)
1/2 tsp. Italian seasoning
1 tsp. olive oil
1 egg
2 T. shredded parmesan cheese

Variation 2:

Preheat oven to 350 degrees F.

Dry ingredients:
3/4 c almond meal/flour (9 net carbs)
3 packets Splenda
1.5 tsp baking powder
1.5 Tbsp cinnamon
Generous pinch of salt

Other ingredients:
3 eggs, beaten
2 Tbsp vegetable oil (instead of butter)
1 dash pure vanilla extract

Mix dry ingredients in a bowl. Mix in beaten egg, oil, and vanilla until well blended. Spray muffin tin generously with non-stick spray. Pour batter into each muffin cup, dividing evenly (my batter filled each cup around 1/3 of the way). Bake at 350 degrees for about 25 minutes until golden brown. Let cool slightly, then pop 'em out of the muffin tin.


 

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