companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Tuesday, May 26, 2009

Microwave Muffins

My mom gave me some of those cute silicon muffin cups, and I immediately thought about making the Minute Muffins in them. I was in a hurry today, because my new fridge is coming to be delivered. These baked up really cute and tasted nice and chocolatey. I had an iced coffee to go along with them...yesterday's leftovers. Gotta be thrifty, right? With muffins like these, I really don't miss the carby treats. Plus, these go together so fast, and you don't even have to heat up the oven! This is a perfect summertime breakfast, and they are much cuter than the Minute Muffins made in a mug. They would travel well for breakfast in the car, or would be excellent in a brown bag lunch. As usual, play around with the flavorings to make a signature muffin of your own!

Chocolate Microwave Muffins for Two

2 Tablespoons coconut oil
4 Tablespoons flax meal
4 Tablespoons almond meal
1/2 teaspoon baking powder
2-3 Tablespoons dark chocolate cocoa powder
1 Tablespoon vanilla DaVinci Syrup
2 eggs
1/3 cup Splenda or equivalent sweetener

Melt coconut oil if it is solidified. Add remaining ingredients and mix well. Spoon batter into four microwaveable muffin cups. Place directly on the rotating base of the microwave. (If yours does not rotate, I am not promising the muffins will cook evenly, and stopping to rotate may interfere with the rising action.)Cook on high for 1 minute 10 seconds or until set in center. Let cool a bit and remove from the oven. They will flatten a bit as they cool.


Anonymous said...

I added some dark chocolate chips to the recipe, and ended up having too much batter for 5 silicone muffin cups! They also took 4 minutes to bake in my tiny microwave.

They taste good so far!

Anonymous said...

can I substitute something for the flax meal?

Anonymous said...

Is Truvia an eqivalent sweetner?