Muffin in a Minute: Cinnamon Flax Meal Muffin

I find many flax meal muffin in a minute recipes to be dry.  Most recipes only call for 1 teaspoon of butter, but encourage slathering butter on the muffin afterwards.  That seems to defeat the purpose of having a nice moist muffin.  I have solved that problem by increasing the butter to a whole tablespoon.  Beyond making the muffin nice and moist, it is easy to precut a stick of butter into tablespoon sized servings for future use.

I know that a full teaspoon of cinnamon seems like a lot, but it isn't too strong and helps add flavor to the flax.  The cinnamon flavor reminds me of the Lotus brand Biscoff cookie.  Biscoff is a European cookie that is delicious, but not very sweet.  They are great with coffee or tea.  Even my coworkers find them addicting.  Unfortunately, they are high in carbs!  I am hoping to create a low carb baked good that I can use as a substitute.

Muffin in a Minute: Cinnamon Flax Meal Muffin

Number of Servings: 1

Ingredients
3 Tbs. (1/4 cup) Flax seed meal
1/2 tsp. Baking Powder
1 tsp. Splenda or sweetener of your choice
1 tsp. Ground Cinnamon
1 large egg
1 Tbs. Salted Butter

In a mug or small bowl  (a 1 cup sized bowl works perfectly), add the 1 Tbs. of butter and melt it in the microwave.  The time will differ with the strength of your microwave.  I have a 1200 watt machine, so it usually takes 20-30 seconds.

While the butter is being melted, put all the dry ingredients in a small bowl and stir together.
Make sure to break up any Baking Powder clumps.

Add the egg to the melted butter and stir together.  Next, add your dry ingredients and stir until the mixture is moist.  Microwave for 1 minute.

This makes a good sized muffin that is tasty and moist.  Enjoy!

Nutrition Info:
Calories 281
Fat 23.6 grams
Carbs 9.3 grams
Fiber 7.2 grams        Net Carbs 2.1 grams
Protein 10.6 grams