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The Buffin

Nancym

By Nancym
in Gluten-Free Recipes & Cooking Tips

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Nancym Enthusiast
Nancym
Posted

I invented something I call a Bowl Muffin which was basically a muffin you stir up in a bowl and microwave, serve with berries or something on top. It was tasty, fun and super easy. I was on a low carb diet so I used a low carb wheat based mix.

The basic recipe for that was 1/4 cup of flour, 1/2 tsp baking powder, 1 egg, some sugar free flavoring (about 1/8-1/4 cup) (Torani and Da Vinci make some great options in many flavors). You mix it up together very well and microwave it for two minutes in the bowl.

Well, I think that very high gluten diet got me nice and sick. But I did miss my bowl muffins. I've been experimenting with various types of flour with the impossible goal of finding something that is lowish in carbohydrates, low in calories and will work in a bowl muffin. Today I had some success.

I found some defatted coconut flour (ordered it online) and bought a lot of it. It isn't all that great for baking with, you can substitute a little with it but it just doesn't have good baking properties. Also everything comes out tasting somewhat like coconut.

Then there is flax meal, however it contains a high oil content so the calories are a bit high. But it seems to help the coconut flour hold together a bit. Flax muffins have been around the low carb world for ages, but they're very high in calories because of the flax. So I can't use all flax but it does have a lot of fiber and it helps the coconut flour stick together.

So those are the two odd ingredients you'll have to search for a bit. I get flax meal at Trader Joe's but any health food store should probably carry it. Store it in the freezer as it does degrade quickly.

So the new bowl muffin is:

2 eggs

2 Tbl of coconut flour

1-2 tsp of ghee or oil (might be able to skip this)

1 Tbl of flax meal

1/2 tsp of baking powder

Some sweetener to make about 1-2 Tbl of sweetening (I use a splenda based syrup)

You can use optional extracts or lemon juice for a nice flavor.

Mix together well with a fork and microwave for 2 minutes in the bowl you mixed it in.

Next I love to put berries on top of my bowl muffin. I have access to lots of frozen, unsweetened berries of various mixtures. So I take about 1/2 cup of berries and microwave them, and dump them on top. The muffin absorbs the juices and it is delicious! I eat the bowl muffin with a fork from the bowl.

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Sweetfudge Community Regular
Sweetfudge
Posted

hm, sounds interesting :) Kinda reminds me of a recipe I had for individual-sized cake. Mix a cake batter (haven't tried this since going gluten-free, but I bet there's some good mixes out there) with a box of chocolate pudding. Add a little egg to a good scoopful of the mix, and some water, then microwave it until it's done. Don't remember the exact measurements (I'll search for them), but it was so good when you just needed some cake, and didn't want to have the whole thing sitting around! Lol!

Nancym Enthusiast
Nancym
Posted
  • Author

It is a very forgiving recipe. Basically you need eggs, flour, levening and some flavorings. Just get the batter to about the right consistency and don't over/undercook in the microwave. You could even drop some blueberries into the bowl. I like my new recipe because it makes a great breakfast.

Before I gave up dairy I used to sometimes put cheese in it and bacon. Made a kind of breakfast sandwich in a bowl. :)

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