This recipe is a variation on the Atkins Muffin in a Minute.  I added a couple of things to it to make it a sturdier muffin and it uses a low carb baking mix instead of flax meal.  It can also be made with almond flour.  I would not recommend coconut flour for this one.  Like the MIM, it cooks up quickly in the microwave.  I also prefer to put it in a one cup ramekin about 3″ or more in diameter.  This gives me a muffin that I can easily pop into my toaster to make breakfast toast.

Super Minute Muffins

2 tablespoons Low Carb Baking Mix
1 tablespoon Golden Flax Meal
1/4 teaspoon Baking Powder
1 teaspoon Sugar Substitute *
1 large Egg
1 tablespoon Coconut Oil
1 Teaspoon Cinnamon or other seasoning*

*To make a savory one for a sandwich or garlic toast, use garlic seasoning, a pinch of salt, and onion or other seasonings of your choice. Omit the sugar or just add a pinch.

Spray a ramekin with baking spray.

In a small container, mix all ingredients together until completely moist. Add a little water if the batter is too thick to pour into the ramekin. Tap the ramekin on the counter a couple of times to try to eliminate any bubbles. They are persistent though and mine often come out a little lopsided.

Cook in the microwave for one minute. Remove and set on counter to cool. Gently press against the muffin to rock it free from the container. Let cool until you can touch the ramekin without burning your fingers, then gently tap it and turn upside down to released the muffin. If it doesn’t come out easily, push against the sides of the muffin and continue to tap the bottom. If it still won’t release, slide a knife along the sides and nudge the bottom until it pulls free.

Cut the muffin in half and toast, then butter and add sugar-free jam if you wish. Makes 1 muffin.

Nutrition Information per muffin:
Calories: 225 Fat: 15.1 g Net Carbs: 3.5 g Protein: 12.9 g