- ¼ cup milled flax seed
- ½ teaspoon baking powder
- 1 tablespoon Splenda (or 1-3 packets to taste if you don’t have Splenda in a bag)
- 1 teaspoon cinnamon
- 1 egg
- 1 tablespoon oil (I use extra virgin olive oil)
- Mix dry ingredients in a coffee mug
- Add the egg and oil to the mug
- Stir thoroughly
- Microwave for one minute on high
- Slide a knife around the inner perimeter of the mug to remove the muffin
- Eat immediately, otherwise it’ll dry out
Fiber, which does not break down into glucose, is included in the total carbohydrate measurement in foods. The “net carbs” indicates the number of grams of carbohydrate that will actually turn into glucose in your body. If you take insulin, you should bolus for the “net carbs” in my recipes, and not the total carbs. Other websites and companies have different definitions of “net carbs,” so please be careful when applying net carb rules to your meals & snacks.
This isn’t a new recipe. In fact, there are variations of this recipe all over the internet. I found that the other recipes produced a very dry and flavorless muffin, so my version has a lot of extra fat and sweetener. If you’d rather have less fat (and a dry muffin), use less oil. Feel free to titrate the other ingredients to your satisfaction.
Sometimes, I multiply the dry ingredients in this recipe by 8 to create a big batch of “muffin mix,” which I store in a big ziploc bag. When I’m ready to have a muffin, I scoop about ¼ cup of muffin mix into a mug, add the egg and oil, stir, and stick it in the microwave. Making big batches saves a lot of time.