Oneminutemuffins Recipes

ONE MINUTE FLAX MUFFIN - LOW CARB

Steps:

• Mix all ingredients in a coffee mug.
• Micorowave for one minute on high.
• If using frozen berries, microwave for 1:30 on high.
• Smooth on some butter and enjoy!
• It will be moist at first, but as the muffin cools it goes away.

1-MINUTE KETO MUFFINS RECIPE

Steps:

• Grease a ramekin dish (or very large coffee mug) with coconut oil or butter.
• Mix all the ingredients together with a fork to ensure it is lump free.
• Cook the 1-minute keto muffin in the microwave on HIGH for 45 seconds - 1 minute. Alternatively, they can be baked in an oven, at 200C/400F for 12 minutes.
• Cut in half and serve. (toasting or frying is optional)

MASTER MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

BLUEBERRY MUG MUFFIN

Steps:

• Mix all ingredients in a coffee mug.
• Microwave for 1 minute on high. (If using fresh or frozen fruit, microwave for 1:30 on high.)
• Dump out of coffee cup onto a plate.
• Let it cool for 1 minute and enjoy!

ONE MINUTE MUFFINS

Steps:

• In a teacup or 2 cup glass measuring cup, melt 1 or 2 tsp butter.
• Mix in flax seed meal, baking powder, egg, and sweetener (or 1 tablespoons SF syrup such as caramel.).
• Microwave on high for 1 minute. Turn out and let cool.
• Suggestions: Put cinnamon in it or tweak it with other syrup flavors.

PALEO ONE-MINUTE MUFFIN

Steps:

• Lightly grease 2 microwave-safe ramekins.
• Stir almond flour, flax meal, egg, coconut oil, cinnamon, baking powder, and salt in a bowl. Divide almond mixture between ramekins.
• Heat ramekins in the microwave for 30 seconds; let rest 5 seconds. Heat ramekins for an additional 30 seconds until muffins are risen and cooked. Remove from microwave and flip upside-down onto a plate to cool.

EASY MINI CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Mix dry ingredients together.
• Add oil, milk, and egg. Mix until combined. Don't over mix.
• Line 24 count mini muffin pan with paper liners or spray with non-stick spray.
• Fill each cup 2/3 full. Sprinkle with cinnamon sugar (1/2 cup sugar, 1 T cinnamon).
• Bake at 375 degrees F. for 9-10 minutes.
• Serve with homemade sweet cinnamon butter or roll in cinnamon sugar.