One Minute Muffin Recipe
April 14, 2012 by Stephanie O'Dea
I haven’t been taking the best care of myself the past few weeks. I’m on a deadline for a new cookbook and the dirty little secret of cookbook writers is that while you’re recipe testing you eat really, really well, but when you’re actually writing? You eat lots of fast food and consume litters of chocolate bunnies.
I guess I should clarify that by saying that You means Me. I’m sure there are some better disciplined people who would never eat a chocolate bunny.
I seem to not be that person.
Anyway, I’ve begun to emerge from my sugar coma and have fallen in love with the One Minute Muffin. It’s not a crockpot recipe.
Instead, it’s healthy, inexpensive (after you buy the flax meal), packed with fiber, and low-carb. My kids will tolerate them, but aren’t falling over themselves to eat one. They still prefer chocolate to One Minute Muffins. They also still have ridiculously high metabolisms…
1/4 cup flax meal
1 tablespoon butter
1/2 teaspoon baking powder
1 teaspoon cinnamon (not pictured, sometimes I use pumpkin pie seasoning)
1 1/2 teaspoons sweetener, I use honey
1 tablespoon fresh or frozen blueberries (or smashed banana, shredded apple, etc)
hearty coffee mug sprayed with cooking oil
Put the first 6 ingredients in a large glass measuring cup or bowl, and whisk to combine. No need to melt the butter or get it to dissolve–if it’s still in a clump, it’s okay. Mostly try to get the baking powder evenly dispersed. Now stir in the blueberries or whatever fruit you’re using. Pour into a greased coffee mug and microwave on high for 1 minute. Let it sit for a bit, then pour onto a plate; or you can just eat it out of the mug with a spoon. The butter will have melted and made a tiny bit of a “sauce” with the melted blueberries. YUM.
This is a pretty customizable recipe; feel free to swap out the honey with splenda, agave, brown sugar, etc. There isn’t a drop of flour, making this a naturally gluten free muffin, and if you use non dairy butter it could certainly be dairy-free and I’m imagining an egg-replacer would work okay. If you change up the ingredients and it works, let me know!
It tastes good. Not oh-my-gosh-this-is-the-best-muffin-ever, but actually pretty good considering it’s made completely out of flax meal and has just a tiny bit of sweetener. You can certainly junk it up by adding lots of sugar and more oil, but it’s really actually pretty good just like this. I like that the flax has so much fiber and the egg has a nice shot of protein so if I eat this along with my morning coffee I’m pretty sustained until lunch time.
have a great day, and enjoy your muffin!