Minute muffins

I've been making myself high-fiber muffins since re-starting the low-carb diet. They're actually quite yummy -- Vic (not dieting) will request a gingerbread one for himself, and that's saying something. There are flavors that I have yet to try: Garlic Dill, Lemon Poppyseed, and Pumpkin. And they are so FAST, cooking in 1:11 -- 1 minute! -- in the microwave.

Below is a cinnamon muffin with 1/2 an ounce of blueberries inside, topped with whipped cream cheese. The green soup mug is what it was cooked in. Recipes follow.

CHOCOLATE WALNUT MUFFIN
1/4 c milled flax (flax meal)
1/4 to 1/2 tsp baking powder
1 tbs Hershey's special dark cocoa
sweetener to taste (I use Splenda)
1 tbs chopped walnut
1/2 tsp vanilla
1 egg
Mix dry ingredients, then add wet (use a whisk). Scrape the sides.
Nuke for 1 min (1-1-1) in a soup or coffee mug. Put butter on it after baking.

CINNAMON MUFFIN
1/4 c flax meal
1/4 to 1/2 tsp baking powder
1 packet Splenda
1 tsp cinnamon
1 lg egg
1 tsp butter
Put dry ingredients in a soup or coffee mug & stir. Add egg and butter; mix.
Microwave 1 min (1-1-1). Slice & eat with butter, or toast before eating.
Carbs: 12.07, Fiber: 8.8, Calories: 243 calories, Fat: 18g, Protein: 12g

GINGERBREAD MUFFIN
2 tbs golden flax seeds, ground
1/4 to 1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
Sweetener, about 2 tsp
1 large/extra large egg
1 tsp olive oil (EVOO)
Mix dry ingredients in large mug. Add wet ingredients and mix throughly, scraping bottom and sides.
Cook in microwave for 1 min (1-1-1).
Top with butter or cream cheese.