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Re: I can no longer deny I'm a STACer
Here are several. The first is the standard MIM recipe that most people know. The other two are also allowed on induction. The standard recipe can be adapted to include any induction friendly item.
Standard MIM:
1/4 cup Ground Flax Meal (regular or Golden)
1/2 tsp baking powder
1 Splenda packet
1 tsp. cinnamon
1/2 tsp. vanilla
1 egg
1 tsp. butter, melted (or 1 T sour cream)
Mix dry ingredients together in a shallow bowl or regular size coffee mug. Add egg, butter (or sour cream) and vanilla and mix thoroughly.
Microwave 1:25 on high. Invert your bowl/mug, cut and add butter or cream cheese. Toasting it can be a nice textural experience as well.
Savory Garlic & Dill MIM
3 T flax meal (regular or Golden)
1/2 tsp. baking powder
1/8 tsp dry dill
1 Tbls olive oil OR sour cream (sour cream is way better)
1 Tbls Cotija cheese (or any other dry, powdery white cheese; like parm)
1 egg
Put all dry ingredients into a cup (or bowl). Stir with fork or spoon to mix ingredients. Add oil (or sour cream) and egg and mix together thoroughly with fork or spoon.
Microwave 1 minute 20 seconds.
Invert and remove from bowl or mug. Put a good layer of sour cream on top (about the thickness of a cream cheese spread, not over thick unless you love sour cream).
Pumpkin MI2M w/ Cream Cheese Frosting
3 T Bob's Red Mill Ground Flax
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/2 tsp. baking powder
1/2 tsp. butter
1/2 tsp. pure vanilla extract
3 T 100% pure pumpkin puree (pumpkin is allowed on induction and is a vegetable, so count toward your vege carbs!)
1 whole egg
Mix dry ingredients in a cereal, or similar, shallow bowl.
Microwave butter in a small dish for 20 seconds. Add melted butter, egg, pumpkin, and vanilla to dry ingredients. Mix well with spoon or fork until a good batter forms. Level the mixture out, scrape down sides if needed.
Microwave on high 2:20 (2 minutes, 20 seconds)--no need to remove muffin from bowl. Frosting and eating it is easier IN the bowl.
Cream Cheese frosting
Put 1 oz. cream cheese in a same small dish used for butter and microwave 20 seconds on high. Remove and add 1 packet Splenda. Mix together well and frost your muffin.
This muffin is very filling. All the sweetness is in the frosting and you won't need Splenda in the muffin. The spices and pumpkin provide enough flavor. You'll be getting the same sweetener count as a normal MIM, but you'll think you're getting double because of the taste. Cooking the Splenda in the MIM, I've found, diminishes the sweetness.
Here are several. The first is the standard MIM recipe that most people know. The other two are also allowed on induction. The standard recipe can be adapted to include any induction friendly item.
Standard MIM:
1/4 cup Ground Flax Meal (regular or Golden)
1/2 tsp baking powder
1 Splenda packet
1 tsp. cinnamon
1/2 tsp. vanilla
1 egg
1 tsp. butter, melted (or 1 T sour cream)
Mix dry ingredients together in a shallow bowl or regular size coffee mug. Add egg, butter (or sour cream) and vanilla and mix thoroughly.
Microwave 1:25 on high. Invert your bowl/mug, cut and add butter or cream cheese. Toasting it can be a nice textural experience as well.
Savory Garlic & Dill MIM
3 T flax meal (regular or Golden)
1/2 tsp. baking powder
1/8 tsp dry dill
1 Tbls olive oil OR sour cream (sour cream is way better)
1 Tbls Cotija cheese (or any other dry, powdery white cheese; like parm)
1 egg
Put all dry ingredients into a cup (or bowl). Stir with fork or spoon to mix ingredients. Add oil (or sour cream) and egg and mix together thoroughly with fork or spoon.
Microwave 1 minute 20 seconds.
Invert and remove from bowl or mug. Put a good layer of sour cream on top (about the thickness of a cream cheese spread, not over thick unless you love sour cream).
Pumpkin MI2M w/ Cream Cheese Frosting
3 T Bob's Red Mill Ground Flax
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/2 tsp. baking powder
1/2 tsp. butter
1/2 tsp. pure vanilla extract
3 T 100% pure pumpkin puree (pumpkin is allowed on induction and is a vegetable, so count toward your vege carbs!)
1 whole egg
Mix dry ingredients in a cereal, or similar, shallow bowl.
Microwave butter in a small dish for 20 seconds. Add melted butter, egg, pumpkin, and vanilla to dry ingredients. Mix well with spoon or fork until a good batter forms. Level the mixture out, scrape down sides if needed.
Microwave on high 2:20 (2 minutes, 20 seconds)--no need to remove muffin from bowl. Frosting and eating it is easier IN the bowl.
Cream Cheese frosting
Put 1 oz. cream cheese in a same small dish used for butter and microwave 20 seconds on high. Remove and add 1 packet Splenda. Mix together well and frost your muffin.
This muffin is very filling. All the sweetness is in the frosting and you won't need Splenda in the muffin. The spices and pumpkin provide enough flavor. You'll be getting the same sweetener count as a normal MIM, but you'll think you're getting double because of the taste. Cooking the Splenda in the MIM, I've found, diminishes the sweetness.
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