Took the famed MIM a step farther today and man was it ever tasty. Yet another good result experimenting with oat fiber. Picture for these can be seen here:
http://buttoni.wordpress.com/2010/1...-cheese-muffin/
Wanted to try strawberry this morning, but didn’t have any in the house. Then I remembered some freeze-dried strawberries I ordered from Honeyvillegrains.com last month and decided to give it a try. Also added some oat fiber as an experiment and it really made for a nice texture and flavor on these muffins! I’ll be using oat fiber in my MIM’s more often now, for sure! I obtain this also from Honeyvillegrains.com. I put cinnamon in the MIM pictured on the right, but we decided we like them better without it. If I ever get to the regular fruit rung, some mashed up peach with cinnamon would be divine, I believe. As always with MIM’s, these are packed full of lots of vital nutrients!
STRAWBERRY CREAM CHEESE MUFFIN
INGREDIENTS:
¼ c. golden flax meal
½ tsp. baking powder
1 packet stevia + 2-3 drops liquid Splenda (or 1 pkt)
1 large egg
½ T. butter, melted
1 T. cream cheese, softened
2 T. oat fiber
2 T. chopped strawberries
DIRECTIONS: Using a ceramic cereal bowl, Melt butter in MW a few seconds. Add cream cheese and nuke just to soften. Stir these well. Add egg and beat in well. Add all dry ingredients and stir well. MW 1 minute 10 seconds. If you don’t have a MW oven, fill two well-greased or paper lined muffin cups and bake at 350º for around 18-20 minutes. Using a knife, remove from bowl/pan. Soak bowl in water immediately! Serve warm with butter, if desired.
NUTRITIONAL INFO: Makes one very large muffin which contains:
335 calories
27.9 g fat
19.6 g carbs
16.1 g fiber
3.5 g NET CARBS
12.8 g protein
310 g sodium