Wednesday, July 2, 2014

Missy Griffith's Baked Muffin in a Mug MIM recipe from Facebook

Missy's photo

Baked "Muffin in a Mug" THM S

Because I discovered this week that I really, REALLY like the MIM better baked, I took some time to bake ahead so I could freeze a variety and pull them out when needed (especially those times I am headed out the door and need a quick take-a-long snack/meal). Here's my basic recipe - tweaked because I like a less "eggy" taste - and with some fun variations.

4 heaping T almond flour
2 T coconut flour
2 T oat fiber
2 T ground flax
1 T coconut oil (melted)
1 T xylitol
1 egg
1/2 t baking powder
1/4 t sea salt
3 shakes nustevia
almond milk

Mix all ingredients well in a bowl, stirring in enough of the almond milk to make a thick batter. Spoon into four greased muffin tins and bake at 400 for about 15 minutes

vanilla - omit the flax
Italian cream - add in shredded coconut and chopped pecans
peanut butter - cut coconut flour and flax to 1T each, add 2T defatted peanut flour
pumpkin maple - cut down on the almond milk and add in apx 1/3c pumpkin puree and a dash of maple flavoring
mocha - substitute strong coffee for the almond milk and add 1-2T cocoa powder

And what could be better than some FROSTING - THM legal - to go on them?!
Soften and stir together:
2T cream cheese
1 T butter
a dash of vanilla
homemade Truvia to taste (mine is 1/2 c xylitol and 1/2t nustevia ground together)

strawberry - add in 2-3T chopped frozen strawberries (slightly thawed). Great on the vanilla MIM!
Italian cream - use the basic frosting and top with more chopped pecans and coconut
peanut butter - stir in 1T natural PB to the basic frosting
maple/caramel - to the basic frosting, add a dash of either caramel or maple extract
coffee - to the basic frosting add in a bit of VERY strong coffee or espresso
chocolate - add cocoa powder to the basic frosting depending on how dark you want it

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