Low Carb Breakfast Muffin

Name: Low Carb Breakfast Muffin Recipe
Prep time: 2 min
Cook time: 1 min
Total time: 3 min
Yield: 1
Ingredients: Egg fresh whole raw 1 large; Canola Oil 1 1tsp; Melted Butter salted 1 tbsp; Flax Seed Meal (ground flax) 4 tbsp; Cream Cheese 1 tbsp; No Carb Splenda 1 tsp; Cocoa dry powder unsweetened 1 tbsp; Baking Powder 1 tsp

Minutes to Prepare: 2
Minutes to Cook: 1

Number of Servings: 1

Ingredients

Egg, fresh, whole, raw, 1 large Canola Oil, 1 1tsp Melted Butter, salted, 1 tbsp Flax Seed Meal (ground flax), 4 tbsp Cream Cheese, 1 tbsp No Carb Splenda, 1 tsp Cocoa, dry powder, unsweetened, 1 tbsp Baking Powder, 1 tsp

Directions

In a microwave safe bowl, mix the egg, the oil and the melted butter.
Add the Flax Seed Meal, Splenda, Cocoa and baking powder.
Mix well using a fork
Add Cream Cheese but do not mix in!!
Place uncovered in microwave.
Set to high and cook fro 1 minute and 40 seconds.
Eat from bowl or remove to a plate!!

Enjoy!!

Serving Size: Makes one (1) Muffin

Number of Servings: 1

Recipe submitted by SparkPeople user BARKNARK62.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 418.2
Total Fat: 35.6 g
Cholesterol: 232.9 mg
Sodium: 684.4 mg
Total Carbs: 13.2 g
Dietary Fiber: 9.8 g
Protein: 14.5 g

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