Health knowledge made personal
Join this community!
› Share page:
Search posts:

A Perfect 1-Minute Muffin

Posted May 07 2009 9:23pm
A lot of you who've been low carbing for any length of time have probably already heard about 1-minute muffins. They are the rave on all the low-carb recipe boards, and many low-carb recipe blogs, because they're quick, easy, and extremely low in carbs. Plus they help to give back a bread-like texture to our bake goods.

The thing is...I'm leery of microwaves, due to my multiple chemical sensitivity. Especially since the first study ever conducted didn't show them to be "safe", and other studies were noticeably missing after that; so I've always baked mine in the oven. Plus I've always followed behind many others in the low-fat low-carb world who use Davinci syrups instead of the melted butter called for in the original recipe.

Put all of that together with high altitude, and I always got a very "hot cereal-y", mushy texture. Or a very dry, hard to gag down muffin. Irregardless of the type of low-carb flour used. I tried out quite a few from soy flour to almond flour to Carbquick. Which is why I've never added the recipe to my recipe box.

Well, by accident, I've now stumbled onto the perfect recipe. Thanx to all of my research into gluten-free baking. And what they generally use to help gluten-free breads rise. Plus I really did try these in the microwave this time...just for kicks. And they came out absolutely perfect! So I can now HONESTLY say that I'm now a convert.

It's very important to measure accurately, as least in my own neck of the woods, or they won't come out as good. If you heap the sour cream, or round it off rather than level it off, you'll get a slightly mushy muffin. At least...that's what I've found. So adjust it up or downwards according to your own preference.

Perfect 1-Minute Muffins
1/4 cup flaxmeal
1/2 tsp baking powder
1 tbsp granular Splenda
1/2 tsp ground cinnamon
dash salt
1 egg
a few drops of vanilla
1 level tbsp sour cream

In a small bowl combine flaxmeal, baking powder, Splenda, cinnamon, and salt. In another small bowl fork whip together the egg, vanilla, and sour cream. Beat it up the best that you can, until you get as many lumps out as possible. Then add it to the bowl of flax and stir it up well. Since there isn't any gluten in this muffin, overhandling the batter won't toughen it any. It'll just make it lighter. Spray a single-serving casserole with non-stick spray, then dump in the batter. Allow it to sit for a couple of minutes. Then pop it in the microwave. Nuke for 1 minute. Dump it out onto the counter, bottom side up, and allow it to air-dry for a couple of minutes. Then slice it into 2 or 3 slices, depending upon how thick you want your bread.

Now, I haven't tried toasting it yet, because I can't use my toaster. I'm going to have to buy myself a new one. But it's wonderful with butter and jam, just the way it is.
Post a comment
Write a comment:

Related Searches