Muffin in a Minute with a twist!

**Jimbob1058** · September 25th, 2008, 09:40 AM

We've been using the M-I-A-M recipe for a few weeks now and have tried a few twists to the recipe.

First when done simply cut it in half and add an egg, cheese and a piece of bacon.

[COLOR=black][FONT=Verdana]Next try adding three teaspoons of Hershey

**MommaRuthie** · September 25th, 2008, 04:46 PM

Thanks for the add ons! I made it this morning but am unsure of the actual carb count... several people on the other post had varying levels of carbs with the same recipee. But it sure was good slathered with butter. It has been three weeks since I have had any semblance of a bread product! Yummy!

**Jimbob1058** · September 25th, 2008, 05:53 PM

Okay here is what I found out.

The flax we use is 5 carbs per two table spoons. There are 4 tablespoons to a 1/4 cup. So that's a total of 10.

The chocolate that I use is Hershey's special dark. It is 3 grams per tablespoon.

I've seen it said that each egg is good for 1 gram of carbs.

Hope this helps.

Jimbob1058

**Jimbob1058** · September 25th, 2008, 05:55 PM

The real question is how does the flax behave as net carbs. I've heard that since there is so much fiber that some of the carbs don't count. Not sure how that works but I've been eating these about every other day and haven't felt like it kicked me out of my groove.

Jimbob1058

**DLS** · September 25th, 2008, 06:11 PM

My flaxmeal says 4 carbs for 2 tbsp with 4 fiber. So pretty much zeros itself out. I sliced mine into three thin english muffin sized pieces and spread some cream cheese. I had three breakfasts out of one minute of cooking! Woo HOO!

**SueSue1212** · September 28th, 2008, 09:29 PM

K Guys has anyone tried to DoNut this receipe? I mean would it last to fry it with cinnomon and splenda for a sweet treat? Anyone up to trying it? I would but I have to buy flax seed first.

**lindsayanne0** · September 30th, 2008, 09:27 AM

This morning I had a mock mcmuffin. I made the minute muffin without the splenda and cinnamon, cut it in half (I cooked mine in a bowl), topped with a scrambled egg, cheese, and some ham. Yummmo! And VERY filling!

**not2late** · September 30th, 2008, 09:41 AM

[quote=Jimbob1058;963766]We've been using the M-I-A-M recipe for a few weeks now and have tried a few twists to the recipe.

First when done simply cut it in half and add an egg, cheese and a piece of bacon.

[COLOR=black][FONT=Verdana]Next try adding three teaspoons of Hershey

**DLS** · September 30th, 2008, 01:27 PM

Originally Posted by not2late

just a quick note...the flax amounts in this recipe exceeds the flax amounts for Induction phase. So reserve this one for On Going Weight Loss phase and beyond.

If you slice it into induction friendly sizes you could have a small serving.
That's what I did. (3 servings from one recipe)

**LeahW** · October 5th, 2008, 09:09 AM

I make a lemon poppyseed muffin out of the recipe by replacing the butter with a tsp of lemon flavored fish oil and 1/4 tsp of poppyseeds. After it's cooked, I slice and add butter. I always add a dash of salt to the batter, too.
I dislike taking the fish oil just on the spoon and this is one of the only ways I can tolerate the stuff. Even though there is absolutely no fish taste, the oil still somehow reminds me of castor oil and I have a very bad association with castor oil!
The poppyseeds add a nice pop and crunch to the muffin, too.