I continue to try new versions of my modified Atkins MIM (Muffin-in-a-Minute) recipe. I’m trying to increase my flax intake for a health issue and so far these flax-based gems are helping me. To the basic Atkins MIM recipe, I added a couple items to improve texture & flavor. I also increased sweeteners and the amount of butter. The resulting muffins/cakes are baking up consistently moist and very tasty.
For this one, I used diced apple, caramel sugar-free syrup and cinnamon. Yummy! This version is not suitable until you get closer to goal weight and are at the higher-carb fruits rung of the Atkins OWL carb-re-introduction ladder.
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DRY INGREDIENTS: (I like to measure out 10 sets of the dry ingredients to put in plastic bags so I can have them on hand like a “ready mix”)
¼ c. golden flax meal
½ tsp. baking powder
1 T. granular Splenda (or equivalent sweetener of choice)
1 T. Resistant Wheat Starch
1 tsp. oat fiber (do not substitute oat bran or oat flour)
1/3 tsp. cinnamon
1 T. melted butter
1 large egg, beaten
2 T. sugar-free Caramel syrup (or almond, or vanilla)
1/2 c. apple, diced
DIRECTIONS: In a 5-6″ round or oval dish melt the butter in the microwave. Add the sugar-free syrup & stir with fork (to cool down the butter). Add the egg and beat all together. Add in all dry ingredients and stir well with a fork. Add in your diced apple and stir well. Microwave on HI for about 1 minute 30-40 seconds. Slide knife tip between cake and bowl and tip cake onto serving plate. Cut in half for two servings. This batter rises as it bakes and then slightly falls when removed from microwave…..that is normal………it is done.
VARIATION: Add some chopped pecans (recalculate those into numbers below if you do).
NUTRITIONAL INFO: Makes 1 cake (2 servings) the size of 2 muffins. Each half of the cake is a serving and contains:
200.5 cals, 14.3g fat, 16.16g carbs, 9.15g fiber, 7g NET CARBS (use less apple to lower), 5.9g protein, 134 mg sodium