Low Carb Flax Muffin in a Mug

1/4 cup flax meal 
1/2 teaspoon baking powder
1 T. Splenda or equivalent of sweetener
1 teaspoon cinnamon
1 large egg
1 teaspoon butter or coconut oil

Put the dry ingredients in a coffee mug. Stir. Then add the egg and the butter. Mix. Microwave 1 minute. 

Optional: Leave out cinnamon to make plain or add other spices/cheese for different flavors.

Serving Size: 1 

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 223mg Cholesterol; 284mg Sodium

Notes: 11.1 total carbs, 8.8 fiber, for 2.3 net carbs. 

Cinnamon Oatmeal Muffins

1 cup flour (or whole wheat pastry flour)
1/4 cup sugar
3 t. baking powder
1/2 t. salt
1 cup oatmeal
1/2  cup raisins
3 T. oil
1 egg, beaten
1 cup milk (maybe a little less)

Mix dry ingredients.  Add oil, egg, and milk.  Stir only until dry ingredients are moistened.  Fill muffin cups.  Sprinkle with topping:

2 T. sugar
1 T. flour
1 t. cinnamon
1 t. melted butter

Bake 15 minutes at 425. Makes 12 muffins.

Options:
*Add 1 t. cinnamon to batter
*Use 1 grated apple in place of raisins
(From More With Less Cookbook)

Coffee Cake Muffins

1/4 cup packed brown sugar
1/4 cup chopped pecans
1 t. ground cinnamon
1 1/2 cups flour
1/2 cup sugar
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 egg
3/4 cup milk
1/3 cup vegetable oil

GLAZE:
1/2 cup powdered sugar
1 T. milk
1 t. vanilla

In a small bowl, combine brown sugar, pecans, and cinnamon.  In another bowl, combine flour, sugar, baking powder, baking soda, and salt.  In another bowl, beat the egg, milk, and oil.  Stir into dry ingredients just until moistened.  Spoon 1 T. batter into lined muffin cups.  Top each with 1 teaspoon of nut mixture and about 2 more T. of batter.  Sprinkle with the remaining nut mixture.

Bake at 400 for 22-24 minutes or until toothpick comes out clean.  Cool for 5 minutes before removing from pan to wire rack.  Combine glaze ingredients and drizzle over muffins.  Makes 12.
(From Quick Cooking magazine)

Apple Pie Muffins

Apple Pie Muffins
1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil
1 egg
1 1/2 t. vanilla
2 1/2 cups all purpose flour
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1 cup buttermilk
2 cups diced peeled firm tart apples (Granny smith)

Topping:
1/3 cup brown sugar
1/4 cup flour
1/4 cup oats
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or margarine

Make topping first by putting the first five topping ingredients in a small bowl and cutting in the butter. Set that aside until you need it. In large bowl whisk together brown sugar, oil, egg, and vanilla until smooth. In a separate bowl, mix together flour, soda, and salt. Stir oil mix into flour mix alternately with buttermilk. Fold in apples, mixing just until combined. Spoon into greased muffin cups. Sprinkle topping over each muffin evenly. Bake at 350 for 25-30 minutes or until golden brown. Makes 24 muffins.

*If you don't have buttermilk put 1 T. lemon juice or vinegar in a measuring cup. Add milk to the 1 cup line and let sit for several minutes. Then use as you would buttermilk.