5-Minute Muffin
in [Low-Carb]
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From: Becca on 6 Oct 2008 12:48 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
From: RebeccaJ on 8 Oct 2008 00:12 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 <beccaNos...(a)hal-pc.organ> 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
From: Becca on 8 Oct 2008 10:55 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/2005/10/attempting-low-carb-dessert-recipea.html Sugar Free & Gluten Free Cookies http://kalynskitchen.blogspot.com/2008/02/sugar-free-and-gluten-free-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 <beccaNos...(a)hal-pc.organ> 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 >> > >
From: Deb on 13 Oct 2008 09:59 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" <beccaNospam(a)hal-pc.organ> wrote in message news:6kutraF9ek0oU1(a)mid.individual.net... > 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
From: Becca on 13 Oct 2008 17:26 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" <beccaNospam(a)hal-pc.organ> wrote in message > news:6kutraF9ek0oU1(a)mid.individual.net... > >> 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 >> > > >
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