By · February 5, 2014 · Recipes · Leave a comment

By now I am sure most of you have tried some variation of the low-cal muffin-in-a-cup recipe.

I must admit, I have tasted quite a few, and had almost given up on ever finding one that could actually deliver in ease and taste.

Well look no more.

This scrumptious treat crossed my desk just a few days ago, and it is already a family favorite. It works equally well as a breakfast, snack or dessert. Of course I have added my own little rift to the original.



1 egg
1/4 cup Ground Flax Seeds
1 tsp Cinnamon
1 tsp Apple Sauce
1 Tbs Maple Syrup
(Optional: 1 Tbs sunflower seeds or crushed almonds)

Topping: 1 cup Frozen Organic Blueberries
Small drizzle of Maple Syrup

Mix all ingredients, except blueberries into a regular sized coffee mug. Microwave on high for 1.5 – 2 minutes depending on the strength of your microwave. You know the muffin is done when you see it pop up over the top of the mug. Keep watching, because often the muffin will pop up and then go back down again.

When muffin is cooked, take a butter knife and go around the edges of the muffin to loosen. Turn cup over onto a plate to release the muffin.

This next step is optional, but I like to take a cup of frozen berries, drizzle them with a little maple syrup for sweetness, and then heat until warmed through and the berries have released their juice. (1.5 – 2 minutes). Keep an eye on the berries while they heat. If you keep them in too long, they can boil over the top of your cup.

Pour the warm blueberries over the top of your muffin.


Recipe contributed by Connie Gamba

No comments yet.

Leave a Reply