30 Mug Cakes - Gingerbread Muffin - #8

I found this recipe here and the only thing I changed was substituting xylitol for the Splenda.  It is a wonderful recipe.  I love the slightly spicy taste of the ginger - yum!

I topped mine off with a little glaze I made with powdered xylitol, water and vanilla.  Enjoy!

30 Mug Cakes - Pumpkin Walnut Muffin - #6

This recipe took a couple tries to get it right.  I am finding it hard to add wet ingredients,  like the pumpkin, without getting  a mushy muffin.  Here is my final recipe, that I thought tasted very good.

Pumpkin Walnut Muffin

5 Tbs. flaxseed meal
1 Tbs. sweetener
1/2 tsp. baking powder
1/2 tsp. cinnamon
dash of cloves
dash of nutmeg
2 Tbs. canned pumpkin
1 Tbs. butter, softened
1 egg
1 Tbs. walnut pieces

Mix all the ingredients together and pour into muffin cups.  Bake at 350 degrees for 25-30 minutes.  I like to sprinkle them with powdered sweetener when they are done.

30 Mug Cakes in 30 Days - Snickerdoodle - Day 5

Well, I think maybe I was a little too ambitious to think I could do 30 different recipes in 30 days.  For one thing, I have not been hungry enough to have mug cakes the last few days.  Since I eat to hunger, I only make mug cakes to fill in the gaps.  This week I have been eating my usual two meals and that's it.  Also, I didn't foresee that not all the recipes would work - lol.  It took two trys, on two days, to get the pumpkin muffin right.  So - I think I will just shoot for 30 mug cakes in as many days as it takes me.  How's that? :)

Today's mug cake reminds me of a snickerdoodle cookie.  It didn't turn out like I imagined it would, but it was still very good.  I was going for more of a struesel on top - but what I got was snickerdoodle.  Works for me.  We'll save struesel for another day.

Snickerdoodle Muffin

1/4 cup flaxseed meal
1/2 tsp. baking powder
1 Tbs. sweetener (I use xylitol)
1 egg
1 Tbs. butter, softened

1 Tbs. sweetener mixed with 1 tsp. cinnamon

Mix the flaxseed, baking powder and 1 Tbs. sweetener together, breaking up any clumps.  Add in egg and softened butter and stir until combined.  Fill muffins half-full and then sprinkle with cinnamon/sweetener mixture.  Top with remaining batter and then sprinkle with remaining mixture.  Bake at 350 degrees for 20-25 minutes.

You can see in the picture that the topping comes out crispy and caramelized like a snickerdoodle.  Yum!

30 Mug Cakes in 30 Days - Chocolate Cheesecake - Day 4

Today's mug cake is not quite as convenient as the other recipes I have shared.  Because it is a cheesecake, it needs to be chilled before eating, so you will have to plan ahead.  However, it is so yummy that it is definitely worth the extra work and bit of patience.

I've adapted the recipe from this vlog to make it single serving.
http://www.youtube.com/watch?v=xyyb07Sbrj0&feature=share

It came out a little crumbly but still tastes wonderful.

Chocolate Cheesecake
1 oz. cream cheese, softened
3/4 Tbs. butter, softened
1 Tbs. cocoa powder
2 Tbs. sweetener (xylitol)
dash of vanilla
1 egg

Cream the butter and cream cheese together with a mixer.  Add in the cocoa powder, sweetener, vanilla and egg and beat until creamy.  Bake at 350 degrees for 20 minutes.  Turn off the oven and leave in for another 30 minutes.  Refrigerate before eating.

Notes - I used the wisk on my blender to beat the mixture since it is such as small amount.

I topped the finished product with a bit of sugar-free caramel sauce by Smucker's and it was perfect with the chocolate.

30 Mug Cakes in 30 Days - Strawberry Chunk Muffin - Day 3

Well, today's attempt at a strawberry muffin was a huge fail.  I took my basic muffin recipe and added about 2 chopped up strawberries.  It came out looking very pretty, as you can see below, however, it was way too moist.  I ended up cooking it an additional 15 minutes and it was still a little mushy.  I ate it, but I certainly wouldn't share the recipe or make it again.  LOL.  I think I will try again and maybe mash up the strawberries into the batter.  The chunks were a little slimy and slimy is not appetizing. :)

Oh well, I guess a few failures are to be expected.  Tomorrow is a new day in mug cake land.

30 Mug Cakes in 30 Days - Chocolate Chip Muffin - Day 2

I've shared this one with the facebook group already, but it's a favorite of mine so I had to make it again!

Chocolate Chip Muffin

1/4 cup flaxseed meal
1/2 tsp. baking powder
1 Tbs. sweetener (I use xylitol)
dash of vanilla
1 egg
1 tsp. butter, melted
2 Tbs. sugar-free chocolate chips (I use Hershey)

Mix the dry ingredients together until well combined.  Add egg and butter and blend well.  Fill muffin cups (2-3) and bake at 350 degrees for 20 minutes.  Toothpick should come out clean when done.  I like to slice them and top with butter.  So yummy!

30 Mug Cakes in 30 Days - Spice Muffin - Day 1

I've given myself a challenge to come up with 30 different mug cakes in 30 days.  I have been in P3 for about 6 weeks now and I have been enjoying mug cakes a lot.  I eat them for breakfast, for a snack, and sometimes even for dinner.  They are quick and easy and taste like a cheat - yum.  All my recipes will be low-carb and use alternate flours.  I usually use flax meal because I like the very low carb count (like almost zero) but sometimes I use almond flour as well.  I bake all my mug cakes in the oven because I refuse to use a microwave.  If you want to microwave yours, you will have to try it out to see how long to bake.  I think most microwave recipes bake 1-2 minutes.  My only requirement for the challenge is that the recipe be low-carb, baked in a muffin cup or ramekin, and be single-serving size.  Tune in for more mug cake recipes - I hope I can do it! :)

Spice Muffin

1/4 cup flaxseed meal
1/2 teaspoon baking powder
1 Tbs. powdered sweetener (I use xylitol)
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground pumpkin pie spice
1 egg
1 Tbs. butter, melted

Most instructions for mug cakes tell you to mix dry ingredients and wet ingredients separately and then combine.  I like to use as few dishes as possible, so I just mix them all in.  I start with the dry ingredients and then add the wet at the end.  It seems to work for me.

Mix flaxseed meal, baking powder, sweetener, and spices in a small bowl.  I have a 2-cup glass measuring cup that I use to mix my mug cakes.  Use a fork to break up any lumps.  Add egg and melted butter and mix until well combined.  Fill 2-3 muffin liners and bake at 350 degrees for 20 minutes.   A toothpick should come out clean when the muffin is done.  If you are using a ramekin or mug, be sure to butter it well so that your mug cake will come out.  I use silicone muffin cups and they slip out easily.

Glaze - Combine 1 Tbs. powdered sweetener and 1 tsp milk or water to make a thin glaze.  Drizzle over muffin top.