DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

One Minute Muffin

Prep: 1 min | Cook: 1 min | Total: 2 mins | Servings:1

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Here we have the famous "one minute muffin" or "OMM" or "muffin in a minute" or "MIM", whichever way you happen to tilt. It's little more than a quick batter mixed up in a cup, bowl or microwaveable shape of some kind, and then "nuked" for between 60 and 90 seconds, depending on the strength or power of your particular machinery.

I've known about these quick little delights for years, but didn't own an operational microwave (long story!). Alas, I never actually tried one! Years later, they simply never became a part of any of my own personal routines. Being that I operate a low-carb blog, my website felt incomplete without at least having ONE flavor of the famous OMM. This resulted in the Cheddar Buns; a recipe made from a basic flax batter, blended with cheddar cheese and then nuked. Perfect with a BBQ Pork Slider! I really didn't expect much from the recipe, due simply to the fact that there are easily thousands of variations on the MIM scattered all throughout the low-carb Googlesphere. Shockingly, that simple and basic Cheddar Bun has become one of my bigger recipes!

I, being the humble servant that I am, love to give people more of what they want! Below is a basic formula for the OMM. If you make this, as written, it won't taste like anything and you'll wonder whether or not I've lost my mind. Consider it a blank sheet of paper ... or ... blank sheet of "muffin", as it were. With this basic muffin ratio, you can add or subtract ingredients to make your own creations! Add some sweeteners, pecans, cinnamon, nutmeg and allspice and you have a Pecan Spice OMM! Add some fresh rosemary, goats cheese, walnuts and a few chopped up raisins and you have something really pretty interesting. I'd bet it would be FANTASTIC as a side to a light summer salad!

Point being, this is little more than a start; a beginning to an amazing story ... any story you'd like it to be!

Once upon a time ...

Spin-Off Stories:
Note: This ratio is half flax and half almond flour. I tend to find it's the best flavor and texture combination, but there are those that have no love for flax. In that case, simply use 100% almond flour. Alternately, you can use 100% flax meal, to drop the carbs to almost nothing. Also note that you can use coconut flour.

Baking Note: I am often asked if these can be baked. Yes! This is just a simple batter. You can grease a muffin pan and bake at 350 F for about 12 to 15 minutes, or until golden brown. That's it!
One Minute MuffinOne Minute MuffinOne Minute Muffin

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (13g)  golden flaxseed meal (Buy Now) 604.534400
2 tbsp (14g)  almond meal (Buy Now) 807331.501.5
1/2 tsp (2g)  baking powder (Buy Now) 2.500.5000.5
dash salt0000000
1 large (50g)  egg7256.5.5000.5
1 tsp (4.67g)  fat (melted butter, olive oil, coconut oil, bacon fat, etc.)33.333.6700000
Totals (of 1 Servings):247.8320.17g12.5g8g5.5g0g2.5g
Per Serving:247.8320.17g12.5g8g5.5g0g2.5g *

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Method:

  1. Combine your flax, almond meal, baking powder and salt in a coffee mug, or other microwaveable safe mold, of some kind. (I like to grease my mug first, but I don't think it's necessary)
  2. Mix in your egg and fat/oil/butter.
  3. Microwave on high for 60 seconds, (90 seconds if using a weaker microwave, or if you've added lots of other ingredients, like cheeses, nuts, frozen berries, etc.)
  4. Eat and enjoy!

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* Learn More: More about this recipe and nutrition ...

Post a Comment


Posted by DJ on Apr 01, 2014, 04:38 PM EST
Hi Jamie, I've had tremendous luck with chia eggs. I suggest Google'ing it, but in essence, for every egg in these recipes, substitute 1 tbsp ground chia seeds and 3 tbsp of some kind of liquid (water, almond milk, fruit juice, etc.). I hope this helps! :)
 
Posted by Jamie on Apr 01, 2014, 09:24 AM EST
Allergic to eggs - what can I substitute ?
 
Posted by DJ on Mar 09, 2014, 06:47 PM EST
Hi Lisa and Zosia. First of all, I'm sorry, Zosia, for missing your question. I try and answer them when/if I see them, but some of the time, they get overlooked. In any event, ... YES! I've made these with chia eggs many many times and they work quite well! The end result is slightly smaller, with a texture a bit reminiscent of a buckwheat pancake. They somehow seem extra moist on the inside, but I actually really like it! It's different, but equally tasty. I always bake mine, but when I do make them ... I alternate eggs and chia eggs, based on the number of eggs in the fridge or whether or not I've got any ground chia lying around. The point being ... I have no favorite between the two. Both are EGGS-CELLENT! :)
 
Posted by Lisa on Mar 09, 2014, 06:22 PM EST
Has anyone tried this using powdered egg or as Zosia asked, flax-seed egg. My hubby will be an a smaremote island in Alaska for 6 months working 6 days a week. He will not have a lot of access to fresh food and produce. We are looking for ways to help him maintain his blood sugars. He loves this recipe and it is perfect for him.
 
Posted by Zosia on Dec 23, 2013, 08:31 AM EST
Has anyone had any luck making this OMM without an egg and using instead a "flax-egg" or "chia-egg"? Thanks!
 
Posted by DJ on Jul 05, 2013, 04:56 PM EST
Hi Nikki. Thank you so much for sharing all your little tweaks! I have no doubt that they are tasty improvements, either! I am curious to know if you have an aversion to flax, or did your experiements just take you in that direction? In any event ... thank you for sharing!
 
Posted by Nikki on Jul 03, 2013, 12:18 PM EST
I have been playing with this receipe a lot lately. I have found a good bread alternative to this receipe with just a couple of ingredient switches. To get rid of the eggy look and feel use 14 grams of coconut flour instead of almond flour and cut down on the butter a bit to make it drier and I omit the flax all together . For a sweeter variation I add a little sweetmer and vanilla with 7 grams of coconut oil and 20 grams of butter for the moist then to kick it up a bit I put 1|2 cup of hood carb balance milk and a little sweetner and vanilla and pour over my cake and whip up 2 tbl of whipping cream with sweetener and a little almond extract and put on top with a little sliced almonds....it is so yummy. Thanks again for the starter receipe I would never of thought of it. Oh I figured the number for just the cake/bread with the coconut flour and it comes to 4.9 grams carbs and the milk cake version is about 7 grams.
 
Posted by DJ on Jun 21, 2013, 02:19 PM EST
Nikki, good tip! That is a common one, actually. Many people do use the sugar-free syrups as flavorings. I know I've used them! (just had some chia pudding with banana sugar-free syrup, just this morning!)
 
Posted by Nikki on Jun 21, 2013, 10:00 AM EST
Only variation I would add is about 1 tbl of some liquid. I tried with sf salted caramel and it was so yummy and fluffy. Thanks for the ideas!
 
Posted by Unknown on Jun 06, 2013, 08:38 AM EST
In love with this recipe!
 
Posted by DJ on Jun 03, 2013, 01:44 PM EST
Hi ArtyGirl! I think you posted it on the chocolate OMM's, but ... glad to see you figured it out! Your comment made me question the recipe. So, I made another one ... worked just fine! I'm glad the issue has been resolved, for both our sakes. Thank you for checking in!
 
Posted by Artygirl on May 30, 2013, 01:18 PM EST
I can't find my post from last week about my OMMs overflowing the containers -- after you replied I did a few experiments and realized that it's my microwave -- it's microwave and convection together. I made a chocolate OMM last night and cooked it at 80% -- it came out great. Thanks for your help and your wonderful recipes!