By EasternCook on March 31, 2008
Photo by Sherri Dodsworth
Photo by Sherri Dodsworth
"Got this recipe from a message board for low carb'ers and wanted it here for my reference. Sadly, I don't know who the originator of this recipe is. This is quick easy, healthy, very low carb and high fiber. Works great as a sweet muffin as well as savory muffin (just omit the sweetener - goes well with soups). Original called for one packet of splenda as a sweetener. I only use stevia. Add in options; fruits, nuts, flavored sweeteners/syrups, cheese, bits of ham, vegetables or spices ... get creative and enjoy!"
Serving Size: 1 (87 g)
Servings Per Recipe: 1
"This recipe has been a God send for this diabetic, I love it and make it every day now, My blood surar is really improving and I can even eat things that I couldn't before. I use the real cinnamon from Ceylon and splenda and sodium free baking powder , I don't use any shortening most of the time. I found that I could use 1/2 cup of the flaxmeal with one egg and added water.
I double the baking powder and cinnamon and shortening when I use it. I cook it in a round microwave safe glass bowl that is about 4 inches in diameter and about 3 inches high and cook it for 3 minutes. I let it cool a bit and then turn it on its edge and slice it into about 5 slices, Great for toast and sandwiches."
"WOW! Now I can have a muffin in any flavor I want in just a few minutes. No big batch to tempt me. This recipe seems very versatile. This is a cross between a muffin and a bowl of healthy cereal. I melted l teaspoon of coconut oil in the cup for 30 seconds in the microwave, 10 seconds at a time on low until melted. Then I added the flax seed meal, the baking powder, 1 package of Sweetleaf Stevia sweetener, 1/2 teaspoon cinnamon, l egg, 2 dashes of dried orange peel, and 2 teaspoons of frozen blueberries. Stir well and cook as directed. Next time I will add a few chopped walnuts and raisins. Maybe some chopped apples or strawberries. YUM. Thank you EasternCook. UPDATE = This is my new favorite recipe. I just added 2 cut up dried apricots to the cup and mixed it up, and it was wonderful. Next time I will try to use egg replacer or 2 egg whites for the egg. UPDATE #2 I have found that stirring all the dry ingredients first works out better because otherwise the baking powder has a tendency to clump. Stir the dry ingredients well, then add the egg and oil (even the coconut oil mixes in pretty well this way). Stir again. Add fruit and cook. I have used raisins with good success, but don't like nuts in this. My family says this is prison food, but I love it, and it fills me up!"
"I thought I reviewed this, but I think someone else got credit. Love this recipe. I use GOLDEN flax meal as it is milder tasting and nutty. I use a 4" ramekin and dump the bread out on it's side on a cooling rack to mark it for cutting even slices. I have done both savory and sweet and like both. I use the savory more often and usually add a pinch of garlic salt and some italian seasoning mix. Delicious! I am eternally grateful for this recipe. Thank you for posting."
"I really liked this recipe. It is quick and easy to do and small amount of clean up. I used honey in place of stevia. I think it really needs some nuts or berries to make them "pop" otherwise they are plain. Hint - must use a coffee cup with straight sides. I used a round shaped mug and it didn't cook up as well. I am going to make up packets with the dry ingredients in ziploc bags so that in the morning i can just dump, mix, cook and away i go."
"If you're a LC'er this muffin is heaven! I miss eating a lot of muffins. I make mine with stevia, peanut butter and just a touch of jelly. As far as low carb goes, I'd say five stars. Compared to a delicous Costco (or mainstream) muffin I'd give it one star."
"This recipe has become my go-to breakfast for the last few weeks. It's a good source of fiber, low carb, has protein from the egg; it's pretty much everything a low-carber is looking for. Oh, did I mention it tastes great, and makes a great base for all kinds of flavors (chocolate flax muffin, yum!)? I've found that reducing the cook time (1:10 for my microwave) and using aluminum-free baking powder results in a better taste and texture."
"Although I would rate mine 3 stars, I gave the recipe five stars because I didn't make it exactly as written. I didn't use stevia powder, I used a stevia packet and it wasn't sweet at all. Next time I'll use 2 packets of stevia, a little vanilla, some nutmeg and maybe a little pumpkin in place of oil and put some cream cheese on it. Like another reviewer said, the possibilities are endless, if you sweeten the cream cheese these would be like cinnamon rolls. I mean, not even close to cinnabon but, I've tasted enough sugar in my life, I'd rather stay on track, and this recipe is a great way to do just that!"
"This is an extremely flexible and adaptable recipe. You can add nuts or fruit to the muffin for some variety. It's quick, it's very forgiving and you can experiment with new things without ruining a whole recipe. I have one almost every day and it's so fresh and tasty.<br/><br/>I've recently taken to making pizza crust with it. Take out the sweetener, add 2T of grated Parmesan, some oregano, pepper, and a tablespoon or 3 of water to make to make it a touch thinner. You spread it out on some parchment, microwave it for 30-45 seconds, add the toppings and toss it in the oven for 10 min and viola! Low-carb personal sized pizza! Takes all of 5 min."
"I went with a cheese-garlic muffin...and it was good. I added about 1/4 cup of shredded cheddar cheese and a tablespoon of garlic power. I ate it warm & buttered and satisfied my craving for bread."
"This is the coolest thing I've seen in a long time! Mix it all up in a coffee cup, zap it for one minute, turn it upside down on a plate and the TALLest muffin you've ever seen just sliiiiides right out. The taste wasn't half bad either, although next time I'm going to try melted butter in place of the oil. Awesome!!!"
"I absolutely love this recipe! As a recently diagnosed diabetic, I eat very low-carb and needed an alternative to eggs for breakfast. I tried the hot cereal made with flax and just couldn't get past the texture. This muffin has NO hint of the typical flax texture and is both tasty and filling! A few notes- I also eat low sodium and therefore reduced the baking powder to 1/4tsp and it works fine. I use stevia liquid to sweeten and I like about 17-18 drops in it. Also, I like it better when microwaved for 80 seconds instead of just a minute - no doubt it varies by microwaves. Thank you so very much for posting this recipe!"
"My husband, a type 2 diabetic, hadn't had a muffin in years. He's made this one for himself for the past 3 mornings and thinks it's the best recipe ever! He's been making it pretty much as written and has been throwing in some frozen blueberries. Thanks for posting it!"
"Endless variety. Try this one. Omit cinnamon and triple sweetener. Chop up frozen blueberries and add some orange extract.... mmmmmmm"
"This recipe is a lifesaver! I just started a low-carb/high-protein plan, and of course I have been missing my baked goods. I've used flax meal for hot cereal, but this is SO much better!"
"I am looking for no yeast, no sugar recipes for my DD, who we think might have candida. I tried this and it is so easy! It fluffed up really nicely. It did taste a little eggy, so my DD didn't like it, plus I used 1/2 tsp cinnamon (I also used coconut oil). Next time, I'll try to use egg white and the full cinnamon and add some berries to see if I can get her to eat it. She's not an egg fan. I did like it though."
"This was surprisingly good. I made the cinnamon flavor. I will definitely make it again and again. This is a very versatile recipe with lots of different potential."
"I can't blame the person who posted this recipe that they find the origin of this recipe, so I would like to do the honors and give credit where credit is due.<br/>Jorge Cruise is the one who created this awesome recipe, and I highly recommend him (not as a vegan) but who has explained that sugar calories is everything that causes belly fat and other health problems. One of his books called "The 100" basically says to keep the sugar calorie count under 100. As I am taking a break from being Vegan for a while, I have found some good results with his recipes and my sugar cravings are almost NON-EXISTENT at this point. That says a lot! If anything you get out of this review, please notice how much SUGAR you are eating - and remember PASTA turns into sugar, and many things you probably don't think about is full of sugar! Hope this helps someone out :)"
"I like to mix mine in a bowl, use coconut oil instead of butter or oil, and add the mix to a pint size wide mouth Ball jar. I melt a spoonful of the coconut oil to the jar and melt first, pour it into the egg and flax and mix, then paper towel the sides of the jar with the bit that's left. The muffin will rise above the jar as it cooks, then drop right before it's cooked. I then pop it out, slice it as desired. Have tried many variations of add ins, favorite being chopped walnuts and cocoa powder, I like to add a tablespoon or so of water, and a teaspoon of chia seed."
"Delicious! I sliced the muffin in half and toasted it. Then made a breakfast sandwich!"