My Pumpkin Spice Muffin in a Minute

So I was recently exposed to this whole "Muffin in a Minute" thing... and I am blown away. I have been on a much lower carb diet these days, and found this as part of a recipe for an alternate grilled cheese. With the basic foundation of micro-baking flax based bread, the possibilities are endless. Not to mention I have always been a flax-fan.

Just a disclaimer, this idea is not mine at all and while I did tons of googling, I'm still not sure where the original credit belongs. I made one of the basic recipes exactly as stated, and then experimented with my own creation this morning. Still smiling!

Basic Muffin in a Minute (per each)

1/4 cup flax seed meal (milled flax)

1/2 tsp baking powder

1 packet sweetener (or 1/4 tsp granulated)

1 tsp cinnamon

1 egg, 2 whites, 1/4 cup egg substitute

1 tsp oil or melted butter

Mix all in a mug, microwave 1 minute, and BAM! Delicious muffin that you can butter, jam, cream cheese as you like.

Having some leftover pumpkin in my fridge, I decided to add that in and make it my own.

Mom's Pumpkin Spice MIM (per each)

1/4 cup flax seed meal (milled flax)

1/2 tsp baking powder

1 packet sweetener

1 tsp pumpkin pie spice

1 egg

1 tsp melted butter

1 generous tsp pumpkin puree

1 TBSP cream cheese

Mix cream cheese and HALF sweetener packet and set aside. Mix remaining ingredients in a custard dish or mug and microwave for 1 1/2- 2 minutes (depending on how hot your microwave runs).

Remove muffin from dish and cut in the center, smear cream cheese "frosting" on each half.

I don't do stats a lot because they vary so much... but the stats for my generous size muffin made exactly are:

293 calories
19 g fat
450 mg sodium
13g total carbs
10g fiber
3 g net carbs
.6g sugar
13 g protein

Cranberry Orange Muffins

1 cup white flour
3/4 cup whole wheat flour
3/4 cup white sugar
1 TBSP baking powder
1 orange zest grated, juiced
2 egg whites
2/3 cup buttermilk
1/3 cup unsweetened apple sauce
1 tsp vanilla
1 cup fresh/frozen cranberries

Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.

In large bowl mix flours, sugar, baking powder and orange rind. Make a hole in the center of the dry mix.

In a small bowl, whip whites until foamy, then add in buttermilk, applesauce, orange juice and vanilla and mix until blended.

Add wet mix into the well in the middle of the dry mix and gently stir until just moistened. Fold in cranberries.

Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.

Jam-filled Protein Muffins

1/2 c whole wheat flour
1/2 c cornmeal
1 1/2 TBSP brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt

2 scoops non-sweetened vanilla flavor protein powder

1 egg
1 cup (8 ounces) plain nonfat greek yogurt

1 tsp vanilla

3 TBSP natural jam or preserves (no added sugar)

Heat oven to 400 and spray a 6 cup muffin tin with cooking spray.

In a medium bowl, mix dry ingredients. In a small bowl, mix wet (except jam). Form a hole in the center and add wet ingredients into dry. Stir until just combined.

Split HALF of the batter between the 6 muffin cups. Add a 1/2 TBSP of jam to each in the center, and then distribute the last half of the batter over the jam. Firmly bang the pan on the counter after adding batter each time to flatten, and release any air bubbles.

Bake 15-18 minutes. Cool 5 minutes and move to a cooling rack. Let cool completely before storing.

160 calories (per 3" large muffin)

21g carbs

2 g fat

16 g protein

334 mg sodium

Chocolate Chip Banana Nut Muffins

3/4 c. white flour
1 c. whole wheat flour
1/2 c. turbinado or "raw" sugar
1 TBSP baking powder
1 TBSP flax seed
2 egg whites
3/4 c. buttermilk
1 tsp vanilla
2 overripe banana, mashed
1/2 c chopped walnuts
1/2 c chocolate chips

Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.

In large bowl mix flours, sugar, baking powder, nuts and chocolate. Make a hole in the center of the dry mix.

In a small bowl, whip whites until foamy, then add in buttermilk, banana, and vanilla and mix until blended.

Add wet mix into the well in the middle of the dry mix and gently stir until just moistened.

Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.

Apple Carrot Muffins

3/4 c. white flour
1 c. whole wheat flour
1/2 c. turbinado or "raw" sugar
1 TBSP baking powder
1 TBSP flax seed
2 egg whites
3/4 c. buttermilk

1 tsp vanilla

1 c. shredded carrots
1/2 c. cinnamon applesauce
1/2 c. raisins

Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.

In large bowl mix flours, sugar, baking powder and carrots, tossing to make sure they are all covered in flour to reduce sinking. Make a hole in the center of the dry mix. In a small bowl, whip whites until foamy, then add in buttermilk, applesauce, and vanilla and mix until blended.

Add wet mix and raisins into the well in the middle of the dry mix and gently stir until just moistened.
Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.

This is a kickspin on my Sunny Morning Blueberry muffins.
Super Stats:
130 calories
28 carbs
1g fat
4g protein
2g fiber
154 mg sodium

This recipe is in the Myfitnesspal database under: Momvsfood website-- :)

Pineapple Ricotta Muffins

2 cups reduced-fat baking mix
4 TBSP honey
1/2 c. ricotta
1 egg
1 c.  crushed pineapple
1/4 c. pineapple or prune juice

Preheat oven to 400°F. Spray (12) 2 1/2" muffin cups with cooking spray; set aside. Add baking mix to a  large bowl; set aside. Beat honey, ricotta, egg, pineapple and juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. Batter will be slightly lumpy. Spoon evenly into prepared cups.

Bake 15 to 20 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks.

Superstats:
139 calories
23 g carbs
4 g fat
3 g protein
1 g fiber
226 mg sodium

This recipe is in the Myfitnesspal database under Momvsfood Website-Pineapple Ricotta Muffins :)

Strawberry Banana Muffins

3/4 c. white flour 
1 c. whole wheat flour
1/2 c. turbinado or "raw" sugar
1 TBSP baking powder
1 TBSP flax seed
2 egg whites
3/4 c. buttermilk
1 tsp vanilla
1 overripe banana, mashed
1 c. sliced/chopped ripe strawberries

Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.

In large bowl mix flours, sugar, baking powder and strawberries, tossing to make sure they are all covered in flour to reduce sinking. Make a hole in the center of the dry mix.

In a small bowl, whip whites until foamy, then add in buttermilk, banana, and vanilla and mix until blended.

Add wet mix into the well in the middle of the dry mix and gently stir until just moistened.
Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.

This is a kickspin on my Sunny Morning Blueberry muffins, check them out here!

Super Stats:
127 calories
27 carbs
1 fat
4 protein
2 fiber
144 sodium

This recipe is in the Myfitnesspal database under: Momvsfood website--Strawberry Banana Muffins :)

Lightened Corn Bread Muffins

1/2 c whole wheat flour
1/2 c cornmeal
1 1/2 TBSP brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup (8 ounces) plain nonfat yogurt

Heat oven to 400 and spray a 6 cup muffin tin with cooking spray.

In a medium bowl, mix dry ingredients. In a small bowl, mix wet. Form a hole in the center and add wet ingredients into dry. Stir until just combined.

Bake 15-18 minutes. Cool 5 minutes and move to a cooling rack. Let cool completely before storing.

Trail Mix Muffins

1c 6 grain hot cereal, dry
1 c (mixed or your choice) dried chopped fruit, raisins, dried cranberries, shredded coconut

1/2 c packed brown sugar 
3/4 c milled flax seed
2 c low fat buttermilk
1 c whole wheat flour
1 tsp baking powder
1 TBSP fresh grated ginger or 1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp grated nutmeg
1 beaten egg
1/2 c (mixed or your choice) sunflower kernels, slivered almonds, chopped unsalted peanuts, chopped walnuts, chopped pecans.

Preheat oven to 400 degrees. Grease (16) 2 1/2" muffin cups.
Combine cereal, fruit, brown sugar, and flax seed. Pour buttermilk over mixture and let stand 30 minutes. Add egg.

In a large bowl, mix dry ingredients and make a well in the center. Pour wet mixture into dry mixture and add nuts. Stir just until moistened. Spoon batter into cups to fill each 3/4.

Bake 15-18 minutes until golden. Cool at least 5 minutes before serving.

Multigrain Cherry Muffins

1 c seven grain cereal
1 c dried tart cherries
1/2 c packed brown sugar
1/4 c cooking oil
1 1/4 c low fat buttermilk
1 c whole wheat flour
1 tsp baking powder
1 TBSP fresh grated ginger or 1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp grated nutmeg
1 beaten egg

Preheat oven to 400 degrees. Grease (16) 2 1/2" muffin cups.

Combine cereal, cherries, brown sugar, and oil. Pour buttermilk over mixture and let stand 30 minutes. Add egg.

In a large bowl, mix dry ingredients and make a well in the center. Pour wet mixture into dry mixture. Stir just until moistened.  Spoon batter into cups to fill each 3/4.

Bake 15-18 minutes until golden. Cool at least 5 minutes before serving.

Easy 6 Ingredient Pumpkin Spice Muffins

2 cups reduced-fat baking mix
6 tablespoons granulated Splenda
1 1/8 teaspoons pumpkin pie spice
1/4 egg beaters OR 2 egg whites or 1 egg
1 cup pumpkin puree
1/4 cup apple cider (or juice if you don't have any)
Preheat oven to 400°F. Spray 16 2 1/2" or 6 3" muffin cups with cooking spray; set aside. Combine baking mix, splenda and apple pie spice in large bowl; set aside. Beat egg, applesauce and apple juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. Batter will be slightly lumpy. Spoon evenly into prepared cups.
Bake 15 to 20 minutes for small, 20-25 minutes for large muffins, or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks.

Easy 5 Ingredient Pecan Pie Muffins

These are not healthy, but not as bad as real pecan pie. I love to make them for company or a brunch so we don't eat them all!

1/2 c unsalted butter, softened

3/4 c packed light brown sugar
2 eggs
1/2 c all-purpose flour
3/4 c chopped pecans + 6 whole pecans

Preheat oven to 350. Grease a 2 1/2 6 muffin tin.

Beat butter and sugar until fluffy. Add eggs and mix well. Add flour and stir just until moistened. Gently stir in pecans. Evenly divide into muffin cups and top with whole pecan. Bake about 20-25 minutes.

Apple Spice Muffins

2 cups baking mix

1/4 cup raw/turbinado sugar (white works too if that's what you have)

1 tsp pumpkin pie spice + 1 cup unsweetened applesauce OR 1 cup apple butter

1/4 egg beaters OR 2 egg whites OR 1 egg
1/4 cup apple juice

Preheat oven to 400°F. Spray 16  2 1/2" muffin cups with cooking spray; set aside. Combine baking mix, sugar and pie spice (if using) in large bowl; set aside. Beat egg, applesauce/apple butter and apple juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. Batter will be slightly lumpy. Spoon evenly into prepared cups.

Bake 15 to 20 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks.

Cranberry Walnut Pumpkin Bread

Mmmmmm.... fall

A year hasn't gone by since Tia's been born that I haven't made at least 1 batch of pumpkin bread or muffins. Some years there have been several. We share them, freeze them, and eat them for breakfast and snacks.

I can't remember how many muffins you get, because I tend to make breads (of all sizes). Usually we line up a tray or two, depending on what size muffin, and just pour whatever batter is left in to make a loaf.

1 cup vegetable oil

3 cup white sugar
4 eggs
1 (15 ounce) can pumpkin puree (or 2 cups fresh)

2/3 cup water
3 1/2 c all-purpose flour

2 tsp baking soda
1 tsp baking powder
2 tsp salt

1 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2  c chopped walnuts
1 c dried cranberries
Heat oven to 350 degrees Grease and flour three 7 x 3 inch loaf pans (or line muffin tins).

Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, baking soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in 3/4 cup nuts and craisins. Divide batter into prepared pans (if making muffins, fill 2/3 of the muffin cups). Finely chop the rest of the nuts, and sprinkle them on top.

Bake for 1 hour (start with 15 minutes and check with toothpick every 5 min for muffins). Cool on wire racks.

Sunny morning blueberry muffins

These muffins are delicious and have a bright taste from the lemon. They are great with fresh picked blueberries, but you can use frozen too.

Blueberry picking with Johnna

1 c. white flour
3/4 c. whole wheat flour
3/4 c. white sugar
1 TBSP baking powder
lemon rind from 1 lemon (grate into large bowl, avoiding the white part)
2 egg whites
2/3 c. buttermilk
1/3 c. unsweetened apple sauce
1 tsp vanilla
1 c blueberries

Heat oven to 400 degrees. Spray 6- 3" muffin  cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.

In large bowl mix flours, sugar, baking powder and lemon rind. Make a hole in the center of the dry mix.

In a small bowl, whip whites until foamy, then add in buttermilk, applesauce, and vanilla and mix until blended.

Add wet mix into the well in the middle of the dry mix and gently stir until just moistened. Fold in blueberries.

Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.

WHY IS THIS GOOD FOR YOU?
* Blueberries are full of antioxidants.
* Instead of butter or oil these muffins have applesauce and buttermilk (which is usually fat-free or very low-fat)
* Leaving out the egg yolks lowers the fat content.
* Each large muffin has about 280 calories and less than 1 gram of fat compared to 400 calories and 14 grams if you didnt make the substitutions)