Just tried this recipe just out of curiosity and I think it needs some tinkering. To be fair, I didn't follow the recipe exactly. I wanted pumpkin spice (yes, I'm STILL stuck on pumpkin) so I used pumpkin pie spice instead of cinnamon...and I only have Greek Yogurt, so I used it (and if you've ever had it you know it's way more bitter than regular yogurt, but I *did* increase the Splenda to try to compensate). It wasn't bad, but it wasn't what I wanted it to be. Also, I have a large ramekin and it still overflowed, so my suggestion would be to break it up into 2 ramekins.
Phase I Flax Seed Muffins
Phase I Flax Seed Muffins
Ingredients:
* 1 large egg
* 1 1/2 teaspoons Splenda sugar substitute
* 1 teaspoon cinnamon (I use more)
* 2 teaspoons plain fat-free yogurt
* 1/2 teaspoon baking powder
* 3 tablespoons ground flax seeds
Directions:
1. Spray a microwave safe ramekin or bowl with cooking spray (or use a muffin liner).
2. Mix the egg and splenda until well combined (I use a fork), add the yogurt and blend well.
3. Mix in the ground flaxseed, cinnamon and baking powder until well combined.
4. Pour in ramekin and microwave on high for 1 minute 30 seconds (note the ramikin should be no more than half full since these do rise a lot, if it is too small they will overflow).
5. These taste best served hot.
Serving: 1