I learned about the Skinny Muffin from my dear friend Sandy. As we sat in her kitchen on the last day she lived in Las Vegas, the movers were literally stepping around us as they packed up her house. Sandy, however, was oblivious to the chaos and calmly reached for various ingredients while chatting like it was any other day as she made me my first ever Skinny Muffin. I thought she was mixing chocolate cake batter in a coffee mug. You never know with Sandy.
Oh Sandy. I miss you, friend.
I had one eye on the movers and one eye on what she was doing. And when I got home, I immediately Googled "skinny muffin" to make sure I had all the steps correct. Apparently, this started as a Dr. Oz creation, and Lord knows I love Dr. Oz. He's slowly starting to fill the void left by Oprah in my daytime television watching. I mean, just the other day, he had a whole segment about uterine fibroids. Uterine fibroids? This man is my hero! Because we all remember me and my fibroid...the Fibroid that Launched a Thousand Blog Entries.
Anyways, what I like about this recipe is not only does each ingredient have a specific purpose, but there is virtually no mess. No pans, no bowls, nothin'. The only thing you use is a coffee mug. Really. Again, this would be an excellent time for a photo, but I'm still unable to upload pictures. Weebly, are you reading this?
So here goes: the Skinny Muffin. Enjoy!
1 egg (protein)
1/4 cup of ground flaxseed (soo good for you!)
1/2 tsp baking powder (acts as a leavening agent)
1 tsp cinnamon (regulates blood sugar)
1 Tblsp coconut oil (healthy fat)
1/2 Tblsp of blue agave (or honey; just something to sweeten it. Stevia works too, if you are interested in cutting calories)
Any berries you may have in your kitchen (blueberries work great)
Mix all of the ingredients except the berries in a normal coffee mug. Really stir it up to make sure the baking powder is evenly distributed. Fold in the berries gently. Pop it in the microwave for 65 seconds. It may bubble over - that's okay. You might want to put a paper towel down first so avoid having to scrub your microwave later. The muffin will puff up and then sink back down, but it should be completely cooked when you take it out. Simply turn it over on a plate, slice into pieces, and enjoy! I like to eat mine with a tiny bit of Kerrygold butter (again, love those omega-3s), 4 oz of tart organic cherry juice, and my morning coffee with almond milk. There is so much flavor in the muffin and so many good things going on in it. It's also gluten- and dairy-free, and it keeps you full all morning.
Happy muffin making! Thanks, Sandy!
Oh Sandy. I miss you, friend.
I had one eye on the movers and one eye on what she was doing. And when I got home, I immediately Googled "skinny muffin" to make sure I had all the steps correct. Apparently, this started as a Dr. Oz creation, and Lord knows I love Dr. Oz. He's slowly starting to fill the void left by Oprah in my daytime television watching. I mean, just the other day, he had a whole segment about uterine fibroids. Uterine fibroids? This man is my hero! Because we all remember me and my fibroid...the Fibroid that Launched a Thousand Blog Entries.
Anyways, what I like about this recipe is not only does each ingredient have a specific purpose, but there is virtually no mess. No pans, no bowls, nothin'. The only thing you use is a coffee mug. Really. Again, this would be an excellent time for a photo, but I'm still unable to upload pictures. Weebly, are you reading this?
So here goes: the Skinny Muffin. Enjoy!
1 egg (protein)
1/4 cup of ground flaxseed (soo good for you!)
1/2 tsp baking powder (acts as a leavening agent)
1 tsp cinnamon (regulates blood sugar)
1 Tblsp coconut oil (healthy fat)
1/2 Tblsp of blue agave (or honey; just something to sweeten it. Stevia works too, if you are interested in cutting calories)
Any berries you may have in your kitchen (blueberries work great)
Mix all of the ingredients except the berries in a normal coffee mug. Really stir it up to make sure the baking powder is evenly distributed. Fold in the berries gently. Pop it in the microwave for 65 seconds. It may bubble over - that's okay. You might want to put a paper towel down first so avoid having to scrub your microwave later. The muffin will puff up and then sink back down, but it should be completely cooked when you take it out. Simply turn it over on a plate, slice into pieces, and enjoy! I like to eat mine with a tiny bit of Kerrygold butter (again, love those omega-3s), 4 oz of tart organic cherry juice, and my morning coffee with almond milk. There is so much flavor in the muffin and so many good things going on in it. It's also gluten- and dairy-free, and it keeps you full all morning.
Happy muffin making! Thanks, Sandy!
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