QUICK PEANUT BUTTER MUFFIN
2 teaspoons butter
1 tablespoon natural peanut butter
2 tablespoons flax meal
2 tablespoons almond flour
1 tablespoon Da Vinci sugar free syrup, caramel or vanilla flavor
1 egg
Melt the butter and peanut butter in a cup in the microwave, about 20 seconds. Add the remaining ingredients and mix well. Scrape down the batter from the sides of the cup. Microwave on HIGH 1 to 1 1/2 minutes or until just set.
Makes 1 serving
Can be frozen
Per Serving: 384 Calories; 33g Fat; 16g Protein; 10g Carbohydrate; 6g Dietary Fiber; 4g Net Carbs
I based this recipe on Ruthi's Minute Orange Cake. I didn't put any baking powder in this time and found out that the cake rises just as much without it. The egg is enough to make the cake raise. I made this in a coffee cup and it rose way above the rim of the cup while microwaving. Don't worry about this. It won't overflow and will sink down as it cools. I used caramel Da Vinci syrup in mine because I thought it might boost the peanut butter flavor. The flavor is nice but I think this could use a little more sweetness. I'm not sure how much sweetener to add yet, but I'm thinking maybe a teaspoon of Splenda should be plenty. This is the coffee cup that I used:
