Who says low-carbers cannot have muffins? Certainly not us! Yes, it really cooks in a minute (give or take depending on your microwave). Nodding. Yes. Microwave. Which respectable food blog would encourage microwave cooking? The one that is totally practical. Who wants pots and pans to wash three times a day everyday? Here is a very good option for those moments when you feel absolutely lazy and having two boiled eggs again will make you hatch chickens. Best part: you prep, cook and eat from the container you use. It’s very healthy too and very low in carbs.
Ingredients: 4tbsp golden flaxmeal (ground golden linseed), 1tsp baking powder, 1 tsp cinnamon, a pinch of salt, 1-2 packet splenda, 1 large egg, 1tbsp melted buttah.
Method: Mix all dry ingredients and only 1 packet of splenda in microwavable container of choice (I use a mug most times), add egg and room temp or melted butter. You may also substitute cold pressed coconut oil for buttah. Incorporate. Microwave on high heat for 1 minute (more or less depending on your microwave).
Topping: Add a tablespoon of Marscapone Cheese or Philadelphia Cream Cheese (plain) on top. You may or not sprinke the extra splenda on top. Butter may also be added. All toppings optional.
CHEF’S NOTE: If you add 1tbsp cream to the batter, you will have a lighter cake. Many judicially count dairy carbs so we left this as an option to those who do not have to. On another note, the golden flaxseed/linseed has a milder taste than the darker variety. You may have to buy whole seeds and grind yourself in batches and keep in ziploc bags in the fridge as we do. Nutrients are also more available than if bought ground from the shelf.
Recipe adapted from the Atkins Nutritional Approach.