Flaxseed Microwave Muffin
Sunday, August 04, 2013
By the way, I did post yesterday, I just had to pre-schedule it on Wordpress since I was out of town: wp.me/p1N36Q-fc
Rough time sleeping last night. I had a lot of important “life” things I was thinking about including how I’m going to get through the next few days binge free/wheat free, what I need to get done for work, where I really want to live (Florida? State College, PA? A remote Pacific Island?), what I want to do with my life… I think I went through an entire mid-life crisis in 9 hours. Or maybe I’m still going through it because I haven’t made a decision on any of these things.
So I needed a pick-me-up besides my usual morning cup of coffee, and thought I’d try something different for breakfast. I’m out of protein shakes ( wp.me/p1N36Q-8h
), and I’ve been eating a lot of eggs recently. I remembered this recipe I found online a while ago for a Flaxseed Mug Muffin you can make in 40 seconds. I substituted an egg white for one full egg to bring the fat/calorie content down just a wee bit, topped with a little bit of butter, and I was instantly happy. The whole process took about five minutes, so this is definitely something that can be done in a busy morning before work.
1 egg white
1 tsp olive oil
2 tbsp ground flaxseed
1/8 tsp cinnamon
1/2 tsp baking powder
1 tsp splenda
1. In a custard cup, whisk together egg and oil. Stir in dry ingredients. Microwave 40 seconds. Serves 1.
Maybe not so pretty, but easy peasy! I also saw a variation with blueberries. I’ll need to stock up on more flaxseed.
- Calories: 118
- Carbs: 5g
- Fat: 9g
- Protein: 7g