This simple lactose-free blueberry muffin-in-a-minute takes seconds to make and offers a delicious, easy, hot home-baked breakfast.
I discovered the idea of the muffin-in-a-minute when I went low-carb on a training diet last year. The concept has its roots in the Atkins diet – but don’t let that put you off – it simply means it’s not packed with carbs.
Taking seconds to whip up and, as the name suggests, just a minute to cook, it uses flaxseed instead of flour so is packed with fibre and Omega 3 good fats, while the blueberries give it a decent amount of Vitamin C and antioxidants.
It’s also the kind of thing you can knock up with kids to give them their first lessons in baking.
And it’s less than 250 calories too, making it a great, filling breakfast.
1/4 cup of ground flaxseed
1 tsp sweetner such as Canderel
0.5tsp baking powder
1 tsp of soya spread (I use Pure, if you are not lactose-free, you can use butter)
Combine the dry ingredients together in a regular mug
Add the egg and spread/butter
Mix into a paste
Add the blueberries
Cook in a microwave for 60 secs. If the top still looks a little runny, give it a 15 sec blast.
Turn onto a plate, slice and add a little spread if you wish to each slice.
As an alternative, replace the blueberries with cinnamon.
If you’re using My Fitness Pal, you can link to the recipe here (you need to be logged in to view)