Friday, May 25, 2012

Microwave Muffin

This recipe is for a super simple muffin made in the microwave.

It can be made in just one minute, is single serving, low carb, gluten free, packed with protein and delicious.  Seriously...what more could you want?

I didn't invent the idea.  It's been all over the internet for years, largely in low-carb communities actually.  However the original is higher in fat and calories because it uses the entire egg and real butter and it uses splenda.  so I made it a little bit healthier, but still delicious and easy!

1/4 cup flax meal
1 TBS cinnamon
1/2 tsp. baking powder
1 tsp. coconut oil, melted
2 egg whites
5 drops liquid stevia (not pictured, oops)

  1. First melt the coconut oil for a few seconds in a standard size coffee cup.  It helps later so you don't get any clumps of oil in your muffin.
  2. Add in the cinnamon, flax and baking powder and liquid stevia directly the same coffee cup.
  3. In a seperate bowl crack both eggs and seperate leaving just the whites.  Then add them to the coffee cup and stir very well.
* If you don't have liquid splenda you can add in your favorite sweetner.  I've not personally tested it out but I think maple syrup or honey would be delicious in this recipe.  It's pretty adaptable.

Now you're going to microwave the muffin for about a minute.  sometiems you may need an extra 5-10 seconds just to make sure its completely done.  You won't need to grease the cup at all because the fat content in the coconut oil and flax will allow the muffin to slide right out of the cup once it's cooked.

The muffin is actually pretty fun looking right out of the cup.  All tall and puffy and just begging you to dig in.

The best thing about this muffin is how versitile it is.  I like to let it cool a little and slice it into pretty little rounds.  You can eat it plain or top it with nut butter. All fruit spread or one of my favorites ligth cream cheese.  no matter what you put on it though you're guaranteed to enjoy it!

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