I just checked my blood sugar one hour after trying this low carb flax muffin recipe, and I’m a happy camper. I ate one of these for lunch with meat and cheese slices, and topped it with about a teaspoon of homemade raspberry jam. Friggin’ awesome! This is the easiest flax muffin recipe ever, with a total time investment of less than 5 minutes, and best of all my blood sugar was a cool 86 even with the raspberry jam. It was so good, in fact, that I ended up making two – my three-year old son stole the first one. I topped his with a bit of honey and he ate the entire muffin! If you have a three-year old, you probably know what an amazing feat that is.
For those of you who cannot see the video, the flax muffin recipe follows:
1/4 cup ground flax seed
1/2 teaspoon baking powder
1 teaspoon cinammon
1 large egg
1 packet sweetener
Mix the dry ingredients together in a microwave safe cup or bowl. Microwave for one minute. The bowl will be hot – careful! Let cool, slice in half and butter if desired.
I do not use Splenda or the regular sweeteners, so I used stevia powder. I don’t really care for the stuff so I’m trying to use it up in baking projects. About 2 teaspoons should be perfect, and is roughly the equivalent of a packet of Splenda. You could also add a little nutmeg and cloves, about 1/8 teaspoon each. I topped mine with a generous dollop of butter and a light smearing of raspberry jam. You could probably eat it with just butter but I wanted a little sweet.
There are a lot of possibilities for this flax muffin recipe. If you eliminate the cinnamon and sweetener, you could use it as base for all kinds of dinners. Think sausage and biscuits, tuna boats or as a dipper in a nice hearty soup.