I was inspired to make and then document another bowl muffin that way surpasses all my previous attempts:

Ingredient List:

1 two cup size microwave safe ramekin and a five inch bowl

2 large eggs

2 Tbs wheat or oat bran

1 - 2 Tbs sunflower kernels (unsalted preferred) at room temperature

1/2 tsp double acting baking powder

4 Tbs steel cut flax seeds or flax meal

2 tsp plain wheat germ or a substitute

2 Tbs whipped creamery butter unsalted chilled and finely diced*

2 Tbs cream cheese diced (can be frozen)

1 tsp coconut or other liquid oil or melted butter

1 - 2 Pkg Splenda or other sweetener if desired

Method:

Add the 1 tsp of oil to ramekin then mix in seeds well then stir in wheat germ to coat the seeds to prevent them sinking to the bottom during cooking.

Place eggs into larger bowl and beat till smooth then sprinkle bran on top followed with ground flax, baking powder, diced butter and cream cheese. Then add the wheat germ coated seeds. Combine mixture in bowl until just mixed well-- do not beat or whip it up. *Variation: cut butter into dry ingredients with a pastry blender for an even and more moist texture.

Wait 5 minutes to swell then spatula mixture into the oiled ramekin.
Dust top with more seeds or nuts if desired for a professional touch.

Microwave covered, but not sealed, for 4 - 5 minutes (depending on microwave) till fully raised and top is dry to the touch.

Allow to cool several minutes then turf out muffin and split in two with a sharp knife. Texture may vary due to mixing, ingredients and size of eggs, but the recipe is not too critical.

Serving Suggestion: Serving size 1/2 a muffin. Have em with tea, coffee and or sugar free blueberry&cherry fruit compote. Bon Appétit!

These are very filling. I ate too many during development