Well, I finally got around to making a flax muffin-in-a-cup. I feel STUFFED! This thing wipes out any hankering for bread products in one fell swoop! Naturally, I ate the whole thing! I know it is practically against the law around here to microwave anything, probably including the nasty sponges, but I did microwave this muffin. And it definitely was done in a single minute! Instead of using all flax, I used two tbs. ground flax and two tbs. ground chia. Added a little salt and a smidgen of honey among other things. I loved it! Next time I will add some fruit before I cook it, and I am going to try to make it using convection. Some people eat these things every day! Even twice a day! I can see why!

Quoted from Spring

Well, I finally got around to making a flax muffin-in-a-cup. I feel STUFFED! This thing wipes out any hankering for bread products in one fell swoop! Naturally, I ate the whole thing! I know it is practically against the law around here to microwave anything, probably including the nasty sponges, but I did microwave this muffin. And it definitely was done in a single minute! Instead of using all flax, I used two tbs. ground flax and two tbs. ground chia. Added a little salt and a smidgen of honey among other things. I loved it! Next time I will add some fruit before I cook it, and I am going to try to make it using convection. Some people eat these things every day! Even twice a day! I can see why!

Spring, is the recipe posted in the database? I'd like to try it!

Quoted from Drea

Spring, is the recipe posted in the database? I'd like to try it!

Ditto to Drea's question....I would like to try it too~

It may be in recipes or someone else may have posted a recipe. I know it was discussed somewhere a while back.

Flax/Chia Muffin in a cup
2 tbs. each ground flax and ground chia
1/2 teaspoon baking powder
1/4 teaspoon, or more, cinnamon
1/4 teaspoon ginger powder
1/8 teaspoon or less sea salt
1 large egg
1 teaspoon honey or other sweetener
1 teaspoon compliant oil
Dried fruit can also be added to the mix. Even various chips such as chocolate! Who knows, a glob of cheese may be dropped in the middle!
Mix the dry ingredients in a coffee mug or similar glass container that will hold about 8 ozs. You DON'T have to grease it!(I used a 6 oz cup for the first one and it almost ran over!!)
Add all the liquid ingredients to the dry mix and mix well with a fork. -It is easy to mix.  
Microwave for 60 seconds. The top may still look a little moist. Practice makes perfect. All microwaves are a little different! The muffin will easily loosen from the cup if you run a knife around it.
  I would think there are a zillion ways to come up with different ingredients and additions!
Oh, and I had a little agave with my muffin. Raspberry jam - the good kind! - would make me swoon, I think!

I just made one that used 1/4 cup flax meal, 1/2 tsp baking powder, 1 tsp cinnamon, a squirt of agave, 1 tsp oil, 1 egg, and a handful of frozen blueberries. Yummo!

I'm still hungry, so I'm going to make another using ginger powder and flax/chia combo.

Thanks Spring!

Quoted from Drea

I just made one that used 1/4 cup flax meal, 1/2 tsp baking powder, 1 tsp cinnamon, a squirt of agave, 1 tsp oil, 1 egg, and a handful of frozen blueberries. Yummo!

I'm still hungry, so I'm going to make another using ginger powder and flax/chia combo.

Thanks Spring!

The half chia/half flax meal muffin came out much more "dry", but the flavor was better as I added powdered ginger root! Again, yummo!

I bet Chloe will come up with a "fix" to be able to bake this in the regular oven, but for me, I'm fine with a bit of microwaving here and there...

Thanks Spring...Looks intriguing.    Good to have a back up when my frozen breakfast cake is used up.  Yes, Drea....I would probably want to try this in my oven at some point....although the quick and easy factor of microwaving this in a cup is why it's so unique.  I have made many GF muffins that look similar....only the ratio would not be one egg per serving.   This can easily be baked in an oven safe mug at 350, although I'm curious to see how it comes out when microwaved.  I'm not a big microwave user...It doesn't freak me out....I've had to use it during power outages when the generator could only run my stove's gas burners but not my oven.  I will use it when necessary, and probably will try this out, just for fun!

Tomorrow and Wed -- supposed to get to mid 70s...

GR....you're still stuck in winter...bummer.

My son and daughter brought home some of the food from the party yesterday.  They had gotten
a 10 pound poached salmon and about half was left over.  Fortunately they brought it in a large
cooler with ice, so easy to take home....so today, my son brought over about 2 pounds of salmon.  I made salmon salad.  Added chopped onion, dill, lemon juice, sea salt, plain yogurt +little soy mayo.  Going to have this for lunch tomorrow.  DH can take a salmon salad sandwich to work.  And we'll be eating it until it's used up. I did freeze about 2/3 of a pound of salmon
before I made the salad out of it.

Dinner was a large salad, red snapper, broccoli with EVOO/garlic, artichoke.

Quoted from Drea

I just made one that used 1/4 cup flax meal, 1/2 tsp baking powder, 1 tsp cinnamon, a squirt of agave, 1 tsp oil, 1 egg, and a handful of frozen blueberries. Yummo!

I'm still hungry, so I'm going to make another using ginger powder and flax/chia combo.

Thanks Spring!

You're welcome! The one I ate for a "snack" had nearly 15 grams of protein in it!   Made me feel wonderful!!

Wow! I made another muffin this AM using the mix I usually have with rice milk. Two tbs. chia and 1 of flax, 2 of hemp seed, a little over 1 tbs. each of almond meal and lecithin to equal one-half cup. Everything else was the same except I added about 1.5 tbs. applesauce, put the mixture in a larger container and cooked it a few seconds longer. It was very good! I can't wait until breakfast tomorrow morning!! If I have time, I am going to experiment with convection this afternoon.

Those two "muffins" I ate for dinner (plus a bowl of frozen blueberries--the rest of the package I'd opened for the muffins just called to me ), helped me to lose 3 pounds overnight. Those three pounds were part of a party of five that I'd gained after eating some coffee bean espresso ice cream last week . So, really, all the muffins did was allow me not to overeat so I could shed the excess toxin load...

I'll be interested to make a plan to bake these in a regular oven over the microwave so I can make more at one time and freeze...

Spring, now your muffin cup breakfast is starting to resemble my breakfast cake.    Yours is very rich in good fats....but from your description, I'd be over my seed/nut portions for the day.
I think hemp seeds are beneficial for me.  Haven't eaten them in a long while....will have to check
how they're rated.

When you get your recipe perfected, please update us with your final proportions because it's a bit
difficult to work from your original recipe, then, Drea's updates plus your newest improvements.
I love that you like to do what I do....take a recipe and keep perfecting it until you can't wait to
eat it!.

I have "convection" on my big Viking oven....I was thinking that might be the ideal way to bake this
in a larger batch....in a muffin tin.  Was thinking of buying a silicone muffin pan....that way it could
go in the microwave or the oven....but I could make 6 at the same time.  I really like breakfast to be
heat and eat!

Breakfast today was a soy protein shake with blueberries, strawberries, pineapple and 1 T of chia
seeds.   A cup of Greek coffee, a cup of green tea.  (that's a LOT Of liquid by the time I had taken
my supplements -- better stay close to the bathroom for the next few hours!)

Later this afternoon is my second qigong class....I can't wait.  

I'm right there with you ladies with the muffins, as I have a flax muffin recipe and a flaxy corn muffin recipe.  First one is mostly flax and the second one only has some flax in it.  Never tried using a microwave for baking.  I'm still not sure I'd want to do it, I guess I just love the old fashioned ways of baking.  But, these days for flax intake, I much prefer the crackers because of the different uses for them...with little tins of salmon or tuna, guacamole, cheese, nut butters, a little ghee on top, or just on their own to curb hunger.

Yes, Chloe, the muffin does sound more and more like your Breakfast Cake! And it includes all the things I was already eating for breakfast except the rice milk. It is just so amazing to see this thing cook into something edible in one minute! And it takes about two minutes to get it into the oven. Even less if you mix the dry ingredients the night before. Some people even make something they call "kits" to take to work to make muffins to have with their tea twice a day!

Man, I'm losing weight eating these muffins too!   What is going on with these muffins??? And the energy - it is out of sight!!!

Quoted from Jane

Ruthie or Chloe,
You don't need baking powder or baking soda?

Baking powder is what I used.  1/2 tsp + 1/2 tsp EVOO, 4 T of seeds (flax, ground and chia),
and then one egg and I sweetened with a squirt of agave and swirled in a tsp of lingonberry jam.
Lots of cinnamon because it seems to get lost when nuked.  Almost a tsp.  Plus I used 1/2 tsp
combined ginger and allspice. (two of my beneficial spices)

Not sure if Ruthie was talking about muffin in a mug....I was....I nuked it for 60 seconds and it came out
absolutely perfect.

Go Ruthie!  Try it and see if it works for you.  
I made a muffin in a cup but didn't measure anything and it came out okay but needed more of something.  It was a huge cup and took about 2 minutes (more like soup bowl size I think).  I used a banana (3/4 of a  large organic one), some almond meal, a little baking soda (didn't have any baking powder) and some chia seeds and some cinnamon.  It could have been a little sweeter but it was good and there was enough for more than one meal.  
Spent Friday figuring  out that I really did owe the IRS what I thought I did - oh well. Did some cleaning on Saturday and had hoped to play golf on Sunday but it was too chilly to be comfortable so I watched the Masters and did more cleaning.  I want to have everything done before I leave for my trip.
Yesterday I had the rest of the muffin with some Greek yogurt for breakfast.  I found this brand called Brown Cow - it's full fat and SO creamy it's almost like dessert.  I had the maple yesterday and it's very filling.  By the time I got around to lunch it was mid afternoon and I just had some snacks.  I had a buffalo burger for dinner.
Today's Marathon Monday and some of us from our office went to watch a co-worker who was running for a Melanoma charity.  We watched at the 5K mark and held up signs.  It was perfect weather for running and watching - a little cool but not cold.  There was a brunch at someone's house and I brought almond butter brownies that I made last night (Elana's Pantry recipe with extra dark choc. chips and I use a little more than she calls for).  I also had some fruit and the a couple of TBSPs of the inside of a spinach quiche.  Dinner will be another burger or I'll make a turkey tenderloin.  I may leave early and play for golf if it stays this nice.

Quoted from Chloe

Nope, Spring....cloves are a toxin...but I can have nutmeg.  Might try adding some of that.  The cinnamon flavor is just entirely lost.  A whole teaspoon in a muffin recipe that is baked in the oven would taste like cinnamon.  Nuked with an egg and seeds and it gets sucked up completely.

I can still taste the cinnamon after it is cooked in mine even though I don't use nearly as much as the recipe calls for. But, strangely enough, when I know something is an avoid for me, it gets progressively less appetizing. I forgot to mention that I did use nutmeg this morning with the cloves after finding that it is a neutral for me. Definitely enjoyed that more! I had used nutmeg in my homemade breads for years after I read that many commercial bakers use it in theirs. You wouldn't think one-fourth teaspoon in a loaf of bread would make that much difference, but it does! I can't remember if you have mentioned whether you are a super taster or not. I am so tastes possibly are more vivid to me anyway.

Quoted from Spring

I can still taste the cinnamon after it is cooked in mine even though I don't use nearly as much as the recipe calls for. But, strangely enough, when I know something is an avoid for me, it gets progressively less appetizing. I forgot to mention that I did use nutmeg this morning with the cloves after finding that it is a neutral for me. Definitely enjoyed that more! I had used nutmeg in my homemade breads for years after I read that many commercial bakers use it in theirs. You wouldn't think one-fourth teaspoon in a loaf of bread would make that much difference, but it does! I can't remember if you have mentioned whether you are a super taster or not. I am so tastes possibly are more vivid to me anyway.

I'm a very mild taster....might be why I can't taste the cinnamon. I like nutmeg a lot.  I'm going to
try that tomorrow.

We went to this awesome new place tonight for dinner.  Our son and daughter in law went there
Saturday night and got us excited.  It's difficult to describe...The owner is from Korea.   She's
a gourmet chef and used to have a small take out place where they served a lot of gluten free items....salads, muffins, juices, but the location wasn't great.  She opened a legitimate restaurant
and it's a rather large place, holds about 75 people.  She makes everything from scratch....uses
herbs and spices from all over the world....much of the menu is gluten free....and what isn't
can be made GF.  It's all sorts of salads, soups, wraps, but wraps that are in cellophane rice
wraps....organic ingredients, everything tastes so fresh and delicious.  She tries to get everything
from local farms if possible. It's just the quality of the food that's so outstanding.  The menu
was rather mind boggling....Of course, DH and I had to rule out our toxins....meat dishes,
seafoods....and there were many fish dishes...I just was in the mood to try a few appetizers.
So I had an arugula salad with candied pecans, dried cranberries, sliced pears and it was huge.
The dressing was super light but so flavorful.  DH had what I'd describe as a roasted root vegetable salad....It had edamame beans, a bunch of different root veggies...all sorts of different
colored beets, parsnips...and it was also huge.  Then DH for his main dish had this unusual
lentil/rice pancake that was sitting on top of julienne vegetables in a yogurt sauce....It was
absolutely beautiful looking.  I tasted DH's salad and his main dish.  My main dish was a lightly
seared tuna wrap (cellophane rice wrap) with lots of raw veggies and had some kind of light
sauce on it. It was so huge, I took half of it home for lunch.

Also on the menu were chicken dishes...traditional Korean type dishes but many American foods
with an Asian twist.  Noodle dishes, so many GF options.  We loved what we ate and everything
was so compliant.

I'm going through a lot of spices when making that muffin in a cup. I cannot figure out why it takes so much to season microwaved food.  I agree with Jane.....my first few tasted bland.  The only flavor
that came out of it was the ghee and jam I used on top.  Today was the first time I tasted a hint of
cinnamon and ginger and I used 1 1/2 tsp of cinnamon and nearly a tsp of ginger.  That's a lot for one
egg and 4 T of seeds.  Well, it does taste good~    Green tea

Going up to mid 60s and it's a lovely sunny day.  I plan to get out and walk....might even drive over
to the public track -- which is in another town -- I really should be a town resident to use the track,
but nobody is ever there to check or care.  There are times of the day when it's busy (lunchtime, so I won't go then) but in another hour, it's going to be rather empty.

Hope everyone has a good day today

I used some pumpkin pie spice I had on hand, in lieu of the cinnamon and ginger powder, and I definitely tasted that! Nutmeg, cloves, cinnamon, ginger, lemon peel, and cardamom.

What I love about eating my muffin in a bowl for dinner is that I'm not tempted to snack afterwards. Absolutely NO desire, which is unusual for me. Amazing!

Chloe, I didn't have a muffin in a cup this AM, so after being VERY busy so far today and not being able to find anything quick to tide me over until later, I decided to have a muffin. I used a small amount of cinnamon, more of ginger, cloves, nutmeg and a little sea salt - I think this is important. Also, used two heaping soup spoons of apple sauce. Of course, as I've said before, I'm using 2 tbs. ground chia, 2 tbs. hemp seed, a heaping tbs. of ground flax and a heaping tbs. of lecithin - this is my usual breakfast mix that I keep made ahead of time in the fridge. I also have a heaping tbs. of almond meal in there too. This time I added one-half teaspoon of Trehalose to my muffin. Had to cook it about 1.5 minutes because of so much applesauce, but it was delicious. Had the slightest drizzle of agave over about two-thirds of the top. Now, I am ready to get busy again!!

Thanks ABJoe!!! I do not do microwave ... do not like nuking my food ... so I will have to come with alternative options for cooking for my version ...  

Quoted from Cristina

Thanks ABJoe!!! I do not do microwave ... do not like nuking my food ... so I will have to come with alternative options for cooking for my version ...  

It was suggested to try this in a convection oven (if you have one), although I'm not sure how the
ratio of eggs to dry ingredients would work if proportions were increased to fill a full muffin tin.
I'm thinking 6 eggs to 24 T of ground seeds in order to fill a 6 cup muffin pan?  Somehow that
doesn't seem like you could multiply the baking powder correctly without tasting it.  Not sure this is the perfect recipe to bake in an oven unless you try experimenting with baking just one muffin which in all reality is a lot of work for one serving. In my opinion. the
flavor (but not the texture) of the final nuked product reminds me so much of flax bread.  Easier
to do this recipe as a sheet of flax bread and add some dried fruit, sweetener and call it
a breakfast foccacia.  

I'm not a fan of microwaved food but this muffin is so awesome that unless there is a way to
duplicate the way it puffs up in one quick minute in a coffee mug, difficult to give up this
awesome breakfast without finding a substitute.  Flax bread is close...but the texture doesn't
come close to this seed-y, fluffy treat.

Cristina, please share your results as you experiment with this.   I would love to find another
solution to nuking.

Quoted from Cristina

Thanks ABJoe!!! I do not do microwave ... do not like nuking my food ... so I will have to come with alternative options for cooking for my version ...  

I used convection, too, and it came out delicious - only not as fluffy. This thing stops cravings dead in their tracks for me. I actually enjoy it more in the middle of the afternoon or at night if we have had just a light supper.

Is muffin-in-a-cup a weight loss food?