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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 240.4
  • Total Fat: 16.6 g
  • Cholesterol: 212.6 mg
  • Sodium: 65.8 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 8.7 g
  • Protein: 13.3 g

View full nutritional breakdown of Lemon Poppy Seed Flax Muffin calories by ingredient
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Lemon Poppy Seed Flax Muffin

Submitted by: REBECCAFRIEDMAN

Introduction

Another variation on the awesome minute microwave flax muffins! This won't taste exactly like those crazy unhealthy versions you get in the corner bakery, but it has a nice crunch and a light, fluffy texture. Enjoy, and please comment if you make this recipe! Another variation on the awesome minute microwave flax muffins! This won't taste exactly like those crazy unhealthy versions you get in the corner bakery, but it has a nice crunch and a light, fluffy texture. Enjoy, and please comment if you make this recipe!
Number of Servings: 1

Ingredients

    Bob's Red Mill Ground Golden Flaxseed Meal, 1/4 cup. (I use a bit more frequently)
    Aluminum-free Baking Powder, 0.5 tsp
    1 Truvia, PureVia, Stevia or Splenda packet (or whatever you like - I use 2 drops of liquid splenda for 0 carbs)
    Lemon Zest, about 1/2 tsp. and maybe a little extra depending on how lemony you want your muffin
    1 large egg or equivalent amount of eggbeaters
    1 tsp. vanilla (I use sugarfree organic madagascar)
    1/2 tsp. almond extract (I use organic)
    2 tsp. poppy seeds (I use organic but make sure yours are fresh as these can get stale!)
    1 tsp. lemon juice (fresh, preferably) - more if you like lemony
    dash sea salt
    Optional: 1 tsp. butter, melted - add in with wet ingredients

Directions

Mix wet ingredients thoroughly and then add dry ingredients I use a large 2 cup measuring cup and just measure all the ingredients into it and then cook it right in the measuring cup. Microwave for 60 seconds. This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top or an english muffin) use a small, shallow cereal bowl. Turn muffin out onto a plate immediately (it should just fall out) and soak the measuring cup, as flax sticks rather badly once dried. Top with butter or cream cheese and a little extra lemon zest if you like but it's pretty good straight.

Number of Servings: 1

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.






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