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<blockquote data-quote="Liso66" data-source="post: 651362" data-attributes="member: 94538"><p>Not really new here, but new to posting. I thought I'd share a muffin in a mug recipe I created. It is flour free, sugar free, low carb, gluten free.</p><p></p><p><strong>Chocolate - Peanut Butter Muffin</strong></p><p><strong></strong></p><p><strong>Tools needed.</strong></p><p>Fork</p><p>Microwave safe mug or ramekin</p><p>measuring spoons</p><p></p><p></p><p>Ingredients.</p><p>One large egg (warmed in hot tap water - at least three minutes)</p><p>One tablespoon of cold pressed, organic refined coconut oil or whole butter</p><p>One tablespoon of organic powdered peanut butter. A great brand is Bell plantation.</p><p>One tablespoon of organic 100% cocoa powder - sugar free</p><p>Pinch of salt (optional)</p><p>2-4 drops of EZ Sweets or your favorite no carb liquid sweetener.</p><p>1/4 tsp of gluten free baking powder.</p><p>1/4 tsp vanilla extract (optional)</p><p></p><p>In your microwave safe mug or ramekin, melt your coconut oil or butter, but do not let it get hot. Only enough to melt it.</p><p>Add egg, sweetener, and vanilla and mix well with your fork.</p><p>Add dry ingredients to your egg mixture and blend until smooth, (no lumps)</p><p>Pop it in the microwave, on high for one minute.</p><p></p><p>The muffin will rise, so be sure to have your mug or ramekin large enough. This muffin is fluffy, a great, smooth cake-like texture and it does not raise my blood sugar levels after a two hour, post meal check.</p><p></p><p>I've not done the exact values, but my mental calculations brings this muffin in at less than 10 carbs. I eat around 20-30 carbs a day. 30 is my max.</p></blockquote><p></p>
[QUOTE="Liso66, post: 651362, member: 94538"] Not really new here, but new to posting. I thought I'd share a muffin in a mug recipe I created. It is flour free, sugar free, low carb, gluten free. [B]Chocolate - Peanut Butter Muffin Tools needed.[/B] Fork Microwave safe mug or ramekin measuring spoons Ingredients. One large egg (warmed in hot tap water - at least three minutes) One tablespoon of cold pressed, organic refined coconut oil or whole butter One tablespoon of organic powdered peanut butter. A great brand is Bell plantation. One tablespoon of organic 100% cocoa powder - sugar free Pinch of salt (optional) 2-4 drops of EZ Sweets or your favorite no carb liquid sweetener. 1/4 tsp of gluten free baking powder. 1/4 tsp vanilla extract (optional) In your microwave safe mug or ramekin, melt your coconut oil or butter, but do not let it get hot. Only enough to melt it. Add egg, sweetener, and vanilla and mix well with your fork. Add dry ingredients to your egg mixture and blend until smooth, (no lumps) Pop it in the microwave, on high for one minute. The muffin will rise, so be sure to have your mug or ramekin large enough. This muffin is fluffy, a great, smooth cake-like texture and it does not raise my blood sugar levels after a two hour, post meal check. I've not done the exact values, but my mental calculations brings this muffin in at less than 10 carbs. I eat around 20-30 carbs a day. 30 is my max. [/QUOTE]
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