One-Minute Cheddar Bread and Buns

Name: One-Minute Cheddar Bread and Buns
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 4 Servings
Ingredients: 1 cup golden flaxseed meal; 2 tsp baking powder; 4 large whole eggs; 1 tbsp olive oil; 1/2 cups cheddar/colby cheese blend (shredded); 2 each garlic cloves (minced); 1/2 tsp fresh thyme (chopped); salt (fresh cracked pepper and chili flakes, to taste)

Servings: 4 Prep: 5 min Cook: 1 min Total: 6 min

Here’s another recipe that steps me a bit closer to being a fully realized low-carb website. It seems as if one of the cornerstones of a low-carb way of life is … drum roll … the one minute muffin! People in the know shorten it to OMM. All over the internet, you’ll see OMM. They’re referring to this thing, right here!

When I started on this path, I was living in a small broken down condo in Mexico. The unit had a built-in microwave, but it didn’t work. Also, coming from the land of restaurant kitchens, I’ve grown to be a little leery of microwaves. They’re ok for defrosting, but beyond that, food should be COOKED, not “nuked”. This is my professional cook brain talking, mind you. Now that I live in Seattle and have a microwave, I use it (just don’t tell anyone – *wink*). I’ve been low-carb for almost exactly 3 years, and had my first one-minute muffin, just 2 weeks ago. It was MUCH MUCH better than I thought it would be! OHhhhhhh …. It was DELICIOUS!!!

One-minute muffins are everywhere that you see a low-carb recipe. They are called a “one-minute” muffin, because they are nuked for a minute, in a microwave. That’s it!

The method is really quite simple. Put your ingredients in a coffee mug, swirl them around, place the cup in the microwave for one minute. Let it sit for another minute, then … eat!

The core ratio can be adjusted in an infinite number of ways. You can add sweeteners to it, berries, nuts, spices, citrus rinds, chocolate chips, food colors, etc. You can also add cheese, herbs, garlic, chilies, etc. This “muffin” can be made sweet or savory.

It also takes the shape of anything you put it in. In the photos, you’ll see that I have little round ones and bigger square ones. The smaller ones were nuked in little 6.5 oz glass cups that I stash homemade ice cream in. The bigger ones were nuked in microwaveable plastic tupperware-like containers. Once you make the batter, you can spray the container with some spray (or butter it up!), then pour the batter into it. You can expect it to rise about double or triple the height of the batter.

You can eat them hot and fresh or cool them down. You can also split them in half to use for sandwiches. I literally cannot believe I waited 3 years to give these a shot. Maybe microwaves aren’t so bad, after all!

Note: This recipe makes 4 large “coffee cup” sized buns, 4 sandwich squares or about 6 small “buns”.

Ingredient

Calories

Fat

Protein

Carbs

SA’s

Fiber

Net Carbs

1 cup (104g) golden flaxseed meal

480

2 tsp (8g) baking powder

4 large (200g) whole eggs

286

1 tbsp (14g) olive oil

100

1/2 cups (56.5g) cheddar/colby cheese blend, shredded

221.5

13.5

1.5

2 each (6g) garlic cloves, minced

1/2 tsp (.5g) fresh thyme, chopped

0.5

0.1

salt, fresh cracked pepper and chili flakes, to taste

Grand Totals (of 4 servings):

1106

63.5

39.6

32.1

7.5

Totals Per Serving:

276.5

21.3

15.9

9.9

1.9 g

65%
Fat

21.6%
Protein

13.5%
Carbs