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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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An individual muffin that you can whip up fresh and hot for breakfast. No flour or sugar and only 3 net carbs!!! Plus 7 grams of fiber. This little beauty is based on a recipe yogi told me about in the low carb forum. I have tweaked it to not use butter and to be a bit lighter in texture than the original. This recipe is suitable for phase 1 of the South Beach diet (the 3 tablespoons of ground flax seeds count as the portion of nuts allowed per day). I find these are very filling and prevent me from feeling starving all morning. Ingredients:
1 large egg |
1 1/2 teaspoons splenda sugar substitute |
1 teaspoon cinnamon (i use more) |
2 teaspoons plain fat-free yogurt |
1/2 teaspoon baking powder |
3 tablespoons ground flax seeds |
Directions:
1. Spray a microwave safe ramekin or bowl with cooking spray (or use a muffin liner).
2. Mix the egg and splenda until well combined (I use a fork), add the yogurt and blend well.
3. Mix in the ground flaxseed, cinnamon and baking powder until well combined.
4. Pour in ramekin and microwave on high for 1 minute 30 seconds (note the ramekin should be no more than half full since these do rise a lot, if it is too small they will overflow).
5. These taste best served hot.
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