Archive | January 2013

MUFFIN IN A MUG!! Quick , healthy, gluten free!

Muffin in a Mug

1 tsp. coconut oil
1 tsp. cinnamon
1/4 cup milled flax seed (I recommend Hodgson Mill brand, it’s delicious)
1 tsp. baking powder
1 egg
1 packet Stevia sweetener (found with sugars in grocery)

In a MICROWAVE SAFE large coffee mug, melt the 1 tsp coconut oil about 20 seconds. Tip the mug slightly to swirl it around to coat the bottom and lower inside of the mug. Measure flax seed, cinnamon, baking powder, egg and Stevia right into the mug and mix well, with a fork to break up the egg.

Microwave on high power for 50 seconds. It will puff up to about 2/3 – 3/4 of the mug, depending on it’s size. It may look moist and not “done”, but it is. If you press it gently and it springs back, then it’s done.

Let it cool a few minutes and then loosen the sides gently with a fork or knife and dump right onto a plate. It is very tall so I cut it in half. You may then add some healthy options like a drizzle of maple syrup, some All fruit spread (no sugar)(Polaner brand has one)or eat plain. For less mess, you can just spoon it out of the mug.

Suggested add in’s before you micro.

raisins, 1 Tbsp.
pecans or walnuts, chopped, 1 tbsp.
mini dark chocolate chips, 1 Tbsp.

There are 10 grams of protein in this powerhouse muffin !! thanks to the flax seeds. 215 calories and 17 grams of HEALTHY fat. (which our body needs)


Good Morning Muffins. (as seen on CT Style and Mass Appeal)

Good Morning Muffins

1 and 1/4 cups all purpose unbleached flour (may substitute half with whole wheat flour)
1/2 cup packed dark brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup old-fashioned oats (not quick oats)
1/2 cup raisins
3 Tbsp extra virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed or chopped

Preheat oven to 400 degrees. Lightly coat a 12 cup muffin tin with oil. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots and banana and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center comes out clean, or approx. 20-23 minutes. Serve warm or room temperature.

You may substitute 1/2 cup natural ( no sugar) applesauce for the bananas.