You’ll thank me later!
This is an AMAZING muffin recipe, high in fiber, Essential Fatty Acids, phytonutrients and TASTE! And the most amazing part of all is that they take 90 seconds in the microwave to “bake.”
“Try ‘em you’ll like ‘em”! (And your skin, bowels, eyesight and a whole lot else will thank you for the super nutrition). Did I mention that these are delicious and don’t taste like a “healthy muffin” at all?!
Myatt Muffin™ mix can be used as-is or easily augmented to make delicious variations:
- BLUEBERRY MUFFINS
- CHOCOLATE BROWNIES
- CHOCOLATE CAKE
- Even a “FULL MEAL DEAL” with added protein for a complete meal per serving!
- And More!
Dry ingredients (mix together in one bowl)
2 TBS. freshly ground flax seed
2 TBS. psyllium husk powder from Organic India Psyllium (it MUST be Organic India brand to work properly – we have not found any substitute that works as well. Most psyllium is ground far too fine and has a slightly harsh, bitter taste!)
1 heaping TBS. E-Z Fiber
1 scoop Red Alert
1 tsp. cinnamon
1 tsp baking powder (I use the “no aluminum” kind from the health food store)
Wet ingredients: (mix together in the bowl or cup that you’ll use to bake your muffin)
3 TBS. water
1/8 cup fresh or frozen blueberries (optional)
Directions are ridiculously easy and convenient:
Stir dry ingredients with a fork until blended.
Stir wet ingredients with a fork until blended. Add blueberries to water/egg mix if using and stir again.
Add dry ingredients to wet and stir about 20 seconds until combined – do not over-stir. This will get “fluffy” because of the baking powder. Allow to rise undisturbed for one minute.
Cook on high in the microwave oven for 90 seconds. Remove from microwave (Careful – HOT!), allow to cool for a few moments and then tap out onto a breadboard and allow to cool undisturbed for two minutes before eating – this allows your muffin to reach it’s peak of fresh-baked goodness. Share with a friend or spouse (makes two servings) or save the other half for later in the day.
Nurse Mark baking hint: I like to use a Pyrex #508 measuring cup to mix and bake my muffins in – it is only graduated to measure 1 cup, but actually holds about 2 cups – a perfect size for cooking muffins.
Each muffin contains:
Servings Per Recipe: 2 (blueberry variety)
Calories per serving: 155
Total Carbs per serving: 17.5 g
Dietary Fiber per serving: 12.5 g
Effective carbs per serving: 5
Protein per serving: 3 g (or 14 grams if MRM brand whey is used)
PLAIN MUFFINS: Simply omit the blueberries – or you can substitute crushed walnuts or another low-carb nut, berry or fruit – Be creative!
CHOCOLATE BROWNIE: Omit the blueberries and add 1 TBS. organic, unsweetened cocoa powder. Let muffin rise in the bowl or cup, then stir again to “knock it down” for a denser, more brownie-like consistency when cooked.
“FULL MEAL DEAL” (With Whey powder): add 1 scoop whey protein to any variation and have a complete meal per serving! OR mix one scoop of MRM vanilla whey with a small amount of water and enjoy as a low-carb, high protein “frosting” on your muffin.
AS A DESSERT: Make any of these in a flat-bottomed bowl, allow it to cool without removing it from the bowl, sprinkle on a few crushed walnuts or berries, top with a little heavy cream or whipped cream (read the label to be sure it is low carb!), and enjoy a sinfully good low-carb, high-fiber dessert dish!
This isn’t “just” a muffin, it’s a complete meal of highly nutritious food disguised as a muffin. Enjoy!
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