I vaguely remember a few years back that there was a recipe for making some sort of muffin that you microwaved right in a coffee mug...would love to have that recipe if anyone has it...My family is getting tired of eggs for breakfast and I'm not into anything that has more than four ingredients and requires a lot of prep time...

Thanks,
Lynn

There are many ways to maker this MIM aka muffin in a minute that you can find in the kitchen section.

I'm not going to tell you how I make it as I use some oat bran in mine!!

I spent 3 hours going through the recipes in the kitchen section and just could not find it... I read every one of the recipes and none of them talked about cooking the muffins in a coffee cup...Is the official name Muffins In a Minute?

http://forum.lowcarber.org/showthread.php?t=223612

Lots of muffin in a bowl recipes here. Should be readily adaptable to a cup.

1/8 cup flax meal
1/2 tsp baking POWDER
1 egg
1 tbsp oil

The standard recipe calls for a bit of non-sugar sweetener and some cinnamon but I throw in about 10 blue berries and get a nicer muffin, I think.

Microwave for 1 to 1 1/2 minutes. Careful, the mug will be hot. Slather on the butter and enjoy.

Wheatbelly Cookbook has several varieties, all grain free.

This is my version. I like it with lots of cinnamon. Also, we think it's better warm than room temp. So for us it's a winter treat.

1 tablespoon butter
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup flaxseed meal
1/2 teaspoon baking powder
2 tablespoons Splenda
1 - 2 teaspoons ground cinnamon

Microwave the butter in a bowl or large mug until melted; about 10 seconds. Whisk in the egg and vanilla. Stir the dry ingredients together and whisk into the egg mixture. “Bake” in microwave for about 1 minute, or until firm (1 minute 10 seconds in my microwave).

I use the standard recipe (sometimes more like 1/4 cup flax, sometimes I use some ground chia as well) and make it savory by adding a pinch of salt, some garlic powder, chopped chives or green onion and some shredded cheddar or other cheese.

I make this with Truvia instead of honey and it's got 13 total carbs, 9 net, so not sure if that qualifies as LC for you or not:
http://goodnessgreen.com/easy-chocolate-mug-cake/
It's really good.

OH WOW.....thanks everyone...I really appreciate all of you getting back to me with answers so quickly...Now I just have to wait until payday to pick up the ingredients...

Lynn

This is my base -

1/4 cup "flour" - flax, almond, etc
1 egg
1/2 tsp baking powder
1 tbsp (to taste) of chosen sweetener
1 tsp - 1 tbsp oil

Now the fun part, add cinnamon, cocoa, vanilla, nuts, berries, coconut, low carb chocolate chips... you get the picture! Nuke for 1 min and you're done!

You can also make it savory by adding garlic, onion, and other spices, and omitting the sweetener, and cook in a wide square container and use as a bread substitute, and toast it.

Note on flours:
I like to use 2 tbsp flax, 1 tbsp almond flour and 1 tbsp of oat fiber (pure fiber, net zero carb). Gives a nicer texture.

If you use coconut flour, add more liquid, either a tbsp or two of almond milk, or water/cream.

Here's my recipe: Net Carbs: 6.4 carbs

3 tbsp (45ml) ground flaxseed
1/2 tsp (3ml) baking powder
1 tsp (5ml) cinnamon
1 large egg
1 tbsp (15ml) coconut oil
1/2 tsp (3ml) vanilla
1 tbsp (15ml) blueberries

Mix the dry ingredients together. Melt the coconut oil in a large coffee mug in the microwave for 20 seconds. Add the dry ingredients to the melted oil in the coffee cup. Add in vanilla, egg and blueberries. Mix well.

Microwave the mixture in the coffee mug for 99 seconds. If you watch the muffin cooking in the microwave, you will see it rise up past the cup, but it will settle back down once it is cooked.


Your muffin should pop out of the mug easily. Slice muffin into 5-6 slices, and spread with butter or desired filling/spread.

I love the mug you use, it's very appropriate!!

So do I! Now I'll be looking for one for myself.

Had a nice Blueberry muffin for breakfast today! (AND dh AND dd wanted one too!!!) yay!