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”.
One-Minute Cheddar Bread and BunsPrint Rate
- 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
- Grease your microwaveable containers.
- Combine all ingredients.
- Microwave on high for 60 to 90 seconds (depending on microwave ... I had better luck at 90 seconds). Let the containers sit in the microwave for 1 more minute.
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* Learn More: More about this recipe and nutrition …
128 thoughts on “One-Minute Cheddar Bread and Buns”
When you call for "1 cup golden flax seed, ground". Does that mean take 1 cup flax seen and then grind it and use thaat amound our grind your flax THEN measure out 1 cup? Maybe that is a silly question but 1 cup flax seed makes alot more then 1 cup when you grind it. Also, do you cook more than one container at a time in the microwave? We make a similar bun recipe but have never tried to make more than one at a time. We use 2 Tbsp of ground flax, 2 Tbsp grated cheese, 1/2 tsp baking powder and 1 egg. This is the best bread I have found. Since yours sounds so similar I am looking forward to trying it but just need a clarification of the flax seed measurement.
Hi Jen … GREAT questions and one I need to think about for the future. For clarity purposes, when I write a recipe, I consider the ingredient "complete". Meaning, if I say, "1 cup onions, diced", I don’t mean to take an onion, put it in a cup, then dice it. I mean that the cup should contain one cup of diced onions. In this case, it’s one cup of already ground golden flax seed. In my reading to determine how to write a recipe, it was suggested to list the "raw ingredient" first, followed by any manipulation that may be done (ie. grated, chopped, diced, minced, ground, etc.). I forget the logic, but I think it has to do with scanning a recipe for the purposes of ingredient accumulation/shopping, etc. I can’t remember. The second part of your question … YES! I did do multiple muffins at once. When I did what you see in the photos, I did two batches. I did 6 "buns" all at the same time (for 90 seconds), then I did the two flat breads at the same time (for 90 seconds). I hope that helps!
In re: to the following post:
"Posted by Jen Houck on Feb 23, 2013, 03:15 PM EST"
As a teacher and cook for most of my 75 years, 1 cup flax seed, ground and 1 cup ground flax seed are NOT the same. I have been misled by many recipes written by people who do NOT list what they mean.
Please, when you mean 1 cup of diced onion, write it as 1 cup diced onion, NOT as 1 cup onion, diced.
The other ingredient that needs to be correctly stated is butter. One Tbs butter, melted is not the same as I Tbs melted butter.
Please keep this in mind when you list your ingredients.
Thank you from an "Old cook" and teacher.
I just read your explanation for listing your ingredients the way you do. I think your site tech needs to understand that people who cook so not think like computers. They need to change the programming if they expect you to have time to yourself to cook! LOL You’ll be too busy answer questions from readers like Jen Houk(?), and me.
Hi Lee, it is my fear that if I were to change the way I present recipes to suit your tastes, that I would be doing an injustice to the majority of the people that are accustomed to a recipe style where the ingredient is listed first, followed by any manipulation that needs done. I understand you feel this is just common sense, but I’ve found that what one person feels is common sense isn’t as common as they might think. A little history behind this style: I worked at Allrecipes.com for about a year. During that time, I was intimately involved with every single recipe in the system. Allrecipes had a team of people who would convert the recipes to a specific format … and that format followed "Ingredient, Preparation". So, it was 1 cup onions, diced. They follow a standard which is described, <a href="http://www.thekitchn.com/how-to-write-a-recipe-58522">here</a>. All of this said, it’s difficult to know how to present these things to people, in that people interpret them in different ways. In this case, it’s clear that the flax seed is confusing. I have changed the line to read "golden flax seed meal". Now, I’ll just hope that people don’t assume I’m referring to the foods fed to golden flax seeds! *wink*
Thank you for posting the recipe! This morning my husband was talking microwave mug recipes and I mentioned to him about the one minute muffin recipe I had read about last week and was not sure I wanted to try it.
This evening I checked my e-mail and found your recipes. I printed it out and ran into my kitchen to start making it. I figured if you would attempt a recipe like this and then post it on your blog, then it must be fantastic!
I have been gluten free for six weeks with no bread until this evening. I made your recipe and it was WONDERFUL! I had it with some gluten free chicken Italian sausages, peppers and onions that I had on hand.
Going gluten free and the starting low carb last week I was really feeling deprived but that is quickly changing as I find recipes like yours. Thank you from the bottom of my heart. Please keep cooking in your chef-ly ways…..okay in your case, please keep power cooking like you do. It really does make a difference to so many of us out there.
Hi Helene! Thanks for the kind words! I plan to keep "power cooking"! My primary mission is to provide an interesting array of low-carb dishes, so that people like us never EVER feel deprived. I don’t think deprivation is necessary, at all. You can have pretty much anything you want, with just a few shifts in thinking and ingredients. The food gets better, enjoyment is increased, weight lost, health gained and cravings seem to go away. It’s a great way to be! I’m really glad you liked this recipe. I was quite shocked by how much I also liked it. It was a tasty one!
I was wondering if I would be able to sub egg whites for the eggs or at least 2 of them? Do you think this would make a negative impact on the recipe?
Hi Amy, I think you could use just the whites. I would probably cut the flaxseed meal to 3/4 of a cup and the baking powder to 1 1/2 tsp. Everything else, I would keep about the same. Out of curiosity, why are you removing the yolks?
Thanks so much for the great explanation about the ground flax seed. I am going to give this a try tomorrow. I love your recipes and the way all of the nutritional data is so well laid out. I am always careful to check the carb counts of all of the recioes I have tried and yours are always spot on, with slight variations due to product differences. I didn’t mean to start such a dialog on measuring flax seeds! I just hate wasing expensive ingredients. To date I have lost 113 lbs following a low-carb, grain free lifestyle and it was done with the help of talented people like you and all of the recipes and food info that you take the time to publish. Much Thanks
Would this work in an oven? I think a microwave would kill the nutrients… Thank you.
To answer the question about the oven, it worked just fine. I cooked it in two largish ramekins for about 25 minutes – I just used the clean toothpick test to see if it was done.
Hi Unknown! (also, thank you, Kathy!) I’ve personally never tried baking this exact recipe, but I have baked many flax based breads and they definitely work. I’ve also read countless comments from people that they CAN bake these. Regarding the nutrients, ultimately, anything you cook or heat will start to degrade the nutrients, whether it’s baked or nuked. While I would agree that baking is generally a better approach, I think it stands to reason that this is a recipe of convenience. Even the name "One-Minute" muffin indicates that it’s intended for speed and convenience. It’s also FAR FAAAR better than the alternative (in my opinion). With any luck, people are loading them up with fresh ingredients, quality meats and good fats!
How big is a serving…
Hi Lilly, the "servings" are listed in the top-right corner of the recipes. That’s often difficult to quantify, but in this case, I left a note at the bottom stating, "This recipe makes 4 large ‘coffee cup’ sized buns, 4 sandwich squares or about 6 small ‘buns’." So, in this case, one serving is one ‘coffee cup’ sized bun. I hope that helps!
Hi. Great OMM recipe. Since you are relatively new to microwave cooking, I just want to pass on what I have read and been told: Never, NEVER, microwave foods in a plastic container. It doesn’t matter whether it claims to be "microwave safe" or not, they all leech chemicals into the food. Scary. Better by far to use china or glass containers.
Hi Eric, thanks for the tip! However, I gotta say … there comes a point where I no longer even know how to live. With "Reduce, Reuse, Recycle", I’d gotten into the habit of refilling a plastic water bottle and carrying it around with me, everywhere. One bottle, instead of many many purchases. Several people have commented to me that this is bad and that water in the bottle will leach out the bad juju from the plastic. Then, my mind goes to the walls of plastic bottles filled with water in every grocery store and convenience store, everywhere. Which way is up?! I get so lost, some of the time! I’ll focus on nuking things in my little glass containers, from now on. Again, thanks for the tip!
Thanks for the reply!! These are fantastic and give me great hope that I can break my bread addiction !!! So easy to make !! I can’t wait to try more of your ideas!!
Okay, you convinced me to try the OMM. I’m glad you’re now a part of the Low Carbing Among Friends community. I’ve enjoyed your posts thus far!
Hi Fran. Thank you! 🙂 I love being a part of that community. I really hope to contribute lots to it! Regarding the OMM, I was so impressed with it, that I’ve actually got several more flavors coming, in the VERY near future. In playing with it, I’m actually starting to think my favorite is a coconut OMM. Light, fluffy and almost cake-like. YUMM!
Excellent. I look forward to seeing the variations.
LOVED IT!! first "bread" in a year. I did add more oil since the first one was dry and I nuked for 60 seconds only. I so appreciate this recipe and how easy it is. Looking forward to playing with it.
By the way, I enjoy your blogs and the lack of self-referential silliness.
Great, Cathy! Although, I’m a little surprised that it came out "dry". With the direct fat from the oil, as well as the fat in the eggs and cheese, as well as the flax texture … I’m really shocked! Glad to see you were so quick to find a suitable remedy! Thanks for the kind words, including what I assume was a modicum of sarcasm? 😉 Me … refer to myself … in a silly way? Nahhh … NEVER! 😉
these were so good! my 11 year old daughter said it was the best bread and she could eat it forever!… who knew it could be that easy or quick? i made them in a silicone mini muffin cups, which was great for a lunch box snack. thank you so much! looking forward to checking out your coconut muffins too!
DJ I just brought these to another level! Add crispy bacon and jalapeños (seeds to taste) Perfect with your favorite soup or salad! Going to toast mine with cream cheese on top with soup for lunch. Thank you so much 🙂
Nom nom nom nom nom … Some great food coming out of these kitchens. I can feel it! 🙂
Oh my goodness. These are great and I didn’t add garlic or anything else. I will next time, but these were quick and easy and tasted great. I have been gluten free for 3 months and loved having a hot dog in a "bun" tonight!! One question: How do you store these? I am guessing in the fridge in an airtight container but want to double check. I have some to store tonight and don’t want them to go "bad". I used my glass storage containers that I bought at Costco. They are great little containers- round and rectangular with air lock tops. I may have to purchase more for my OMM!!
Thank you so much! These are much better than the very eggy oopsie rolls.
Hi Kim, honestly, I’ve never stored them! They’re so quick to make and I’m somewhat out of the bread habit, that when I DO make them, I only make enough for whatever I’m planning to eat. However, if I WERE to store them, I will toss them in the fridge, on a paper towel, to cool (quickly). Then, after about 30 minutes, I would put them in an airtight container and that’s it! I suspec they’d last a few days. I suspect they wouldn’t freeze very well, but … I could be wrong about that. I just have a funny feeling they wouldn’t. If any future readers pass through these comments and you have any storage tips … please share them. Thank you!
I’m excited about trying these… I would think storing the dough would be easier… Like keeping some on hand in the fridge or something. It only takes a minute to cook so you could just pour and microwave for those busy days. That’s just my input on storing as I have not tried it out yet.
Hi Brooke, that’s an interesting idea, but the problem is, the baking powder will start to react immediately after adding any liquids to the dough. As a result, the baking power will wear off after about 24 hours. Maybe a reworking of that idea would be to make a baking mix of the dry ingredients, then just measure it, add egg and fat, "nuke" and that’s it! I might do that, myself!
I made these in the oven using my whoopie pie pan (perfect size). They are fantastic! I made them to go with the BBQ pork sliders, and made the coleslaw too! They were a huge hit at my house. I baked them for 10 minutes in a 350 oven…
Jeanette … all I really have to say about that is … WHOOPIE!!!!! 😉
Thanks so much for a great recipe! I used mozzarella instead of colby jack and they turned out great!
Awesome, Rebecca! Thanks for the kind words! 🙂
I am new to your site and so excited to start trying all of these awesome recipes! Would I be disappointed if I used Flaxseed Meal instead of "Golden" Flaxseed Meal in this particular recipe? I realize I can order it on Amazon, etc., but I am lucky to find the regular Flaxseed Meal in the very rural area in which I live. Thanks for this fabulous website and all of the work you have put into it!
Hi Pam, regular will work, just fine! It obviously won’t have the same color, but the flavor and behavior of the bread will be more or less the same.
I just wanted to say that I really like the OMM, but have been microwave free for almost 4 years for the exact reason you described. For those who still have no interest in using them, you can bake these at 350 degrees for about 15-20 minutes (depending on your oven).
Can you substitute the flax meal for anything different?
Hi Melissa. Yep! I’ve found that ground chia seed makes a great replacement! I’ve been buying white chia and grinding my own in a coffee grinder, but black chia would work. You can also purchase pre-ground. I tend to believe it makes a great substitution for flax, but … use just a touch less. I suggest about 25% less. So, for every cup of flax, use 3/4 cup ground chia. I hope this helps!
What kind is container are you using to make the mini muffins and the flatbreads?
If you are going to bake them, how long do you bake them for?
If you put this mix in the lid of a ceramic butter dish (like Pfaltzgraff) you can maek a hot dog style bun!
Hi Anna, really anything will work. In the photos I used small round 5.5 oz containers from Amazon. I also used a microwave safe plastic ziploc container for sandwiches, but really anything that’s safe for a microwave should work. Most of the time I bake them, though. In those cases, I personally use silicone bakeware, like loaf pans, muffin pans and circular cake pans. Some people use upside down butter holders to make hot dog buns!
Debra, I go 350 F, and usually suggest between 13 and 17 minutes for little ones (like individual muffins) and 23 to 28 for larger ones, like breads and cakes. In all cases, because sizes and even oven temperatures vary, I set a timer to the lowest end of that spectrum, check it and then set a timer for 3 more minutes, check, repeat until delicious!
Cindi, it’s true! I actually blogged about that about 6 months ago. Someone on my Facebook page recommended it to me. I thought it was a clever idea!
I really appreciate your creativity and efforts to help us all find better ways of eating and great recipes. For someone like me, who just can’t stand the taste of eggs (and I’ve tried to change that my whole life), the OMM recipes all look like omelets. One egg with this amount of other ingredients would probably not taste like egg; any more and it probably will. Wondering if you’ve ever heard of a way to replace the egg in these kinds of recipes…I’m thinking it would be difficult because the egg probably is functioning as a binder, as "body" and as moisture.
Hi Sheryl, thanks for the kind words. Happy to help! I’ve never tried this, but have ALWAYS heard good things. In fact, I’ve heard enough good things about this to believe it’s very much true. <a href="http://www.veganbaking.net/recipes/egg-replacers/chia-seed-binder" target"_blank">Make a chia egg</a>!
What an awesome site to find….I love the cheddar breads but used almond and coconut flour combination as the other stuff is hard and expensive to come by here in South Africa…we are a nation of rice, meat and potatoes LOL. Would you be able to assist in the quantities of almond,coconut flour and also would like to add some grinded flax seeds ??? Then of course could recalculate the nutrition ??
Oh by the way, I am not an eggie person, so I only used 2 eggs and mayonaise, but next time will only use one egg and mayo 🙂 works perfect
I am not new to low carb, but am new to your recipes. I live in rural Kansas and have been hunting down the needed flours and other ingredients and finally have everything I need to start making these things this weekend! I just want to thank you for sharing – your recipes are going to help me change my life… and that of my family! Thank you thank you!
I make these MIM’s (muffin in a minute) with spinach, roma tomatoes chopped real fine, mozzarella cheese without any sweeteners….taste delicious AND I get some veggies in for my breakfast. 🙂
Oh my goodness! The toasty, bready goodness of this stuff is amazing! I used grated pepper-jack cheese because I had some in the fridge, but that is the only variation I made, ingredient-wise. Instead of making muffins, I baked it in a loaf pan in the oven. I just toasted a slice and spread cream cheese on it. This was so simple to make and is so very yummy. I can see multiple uses for this! Thank you once again, DJ!
Kimmers, your flavor combination sounds fantastic! Glad to hear it, dgidaho! Let me know how it goes, Kansas Kelly! Lidzia, somehow I overlooked your question. If you ever check back, leave a comment to let me know you’re watching and I’ll answer the question. Sorry about that!
For the loaf pan – 8in pan, or 9, and how long in the oven? did it rise well? Thank you!
Tara, typically when I bake this particular batch, I use a 8-inch cake pan. It’s round, but then I split the whole cake down the center, making two big disks. Then I make a giant sandwich with the disks, then cut the fully assembled sandwich into 4 quarters. In any event, it rises well and stays well put together. Bake at 350 F for about 24 minutes … ovens vary, so start watching at 22 and may take upwards of 28, but about 24 and just watch for the center to have risen and it being nice and golden brown. The end won’t take up the whole pan … there’s not enough batter for it and I don’t think the batter has enough structural integrity to be much thicker … FYI. I hope this helps! 🙂
so glad i found you!! been low carbing for awhile, missed toast. OMM are wonderful. appreciate all the comments following the recipe. mine are a little dry, gonna bake the next batch. follow a vegetarian lifestyle, your recipes look really yummy! you have offered many to options to me. thanks again.
Kathy, I always prefer them baked. I’m glad you found me, too! 😉 Welcome! Please let me know if you have any questions!
What would the measurements be using coconut/almond flour? Your website has been a lifesaver! :))
This bread is delicious. Made it for lunch in a square container, then split one and had tuna and avacado on it. Best lunch ever! Thank you for posting the recipe.
Unknown, to change this to coconut flour/almond flour, you could use about 1/4 cup of each and keep the rest of the recipe "as is". I might suggest a bit less cheese, though, as it’s going to volumetrically make less bread. In general, I’d back off all the ingredients, except the eggs … by a touch … maybe 25%. That said, I personally wouldn’t do it that way. I’m not a big fan of coconut flour used in savory applications, unless it’s a small part of a much bigger blend. Just a thought. I might suggest a half almond meal and half ground chia seed replacement as a better alternative (1/2 cup of each). I hope this helps!
I find myself with flaxseed meal and NOT golden flaxseed meal..Is this ok or is the golden preferred?
I find myself with flaxseed meal and NOT golden flaxseed meal..Is this ok or is the golden preferred?
Hi Marcy, either will work. One will give it a more "whole wheat" appearance … which is absolutely fine! No difference in the taste or texture. I hope this helps! 🙂
It helps a lot!! Thank you so much!!
I would love to have a one minute muffin. However, they all seem to have flaxseed meal/ground flaxseed. For some women, this turns into an estrogen-like compound. I cannot use flaxseed because of this. It makes me NUTS! What can I use instead in the OMM?
Hi Jean, if you replace the flaxmeal in ANY of these recipes, with about 25% less and increase the baking time by about 10 to 15% more … you’ll have an AWESOME substitute. In my opinion, it’s a better overall taste and texture. However, it also tends to be a bit more delicate. It’s wonderful in things like cakes and muffins, but it’s slightly soft and brittle for something like a sandwich bread. It still works, but … eat it carefully! I hope this helps! 🙂
This is the first low carb bread recipe I’ve had the nerve to try (just off Atkins Induction) and Man! it is fabulous and so easy. Very tasty and satisfying, I ate half with butter and half with no sugar pancake syrup. I’ve enjoyed gathering your recipes which are always good so had to write to tell everyone how good this is. And I loved the taste of the Golden Flax meal.
YAY! Glad to hear it, Kathryn! 🙂
Hi, I made a round bun this morning with just cinnamon in it so I could have nut butter for breakfast. I was only ever using a pie plate to make wraps. Didn’t know you could make them thicker like bread. Yay! Two questions: I used a 4" round glass dish and it was a great size. I sprayed the dish so it would not stick but then find the bottom is moist from the spray/oil. This is a bit of an ewww factor for me. Any suggestions? Also have you toasted these bread/buns after baking?
Hi Theresa, I honestly bake all of these. I don’t really like the color of them out of the microwave and am willing to wait the extra time necessary for the better color and texture. I bake at 350 F for about 13 to 15 minutes, or nice and golden. I find it solves some of these quirks. That said … this renders them no longer a "one minute" muffin … and I know many people prefer the quick results! My suggestion is to bake them. I hope this helps!
DJ, on Jun 12, 2014 Jean asked, what she could use in place of the flaxmeal. You replied, "Hi Jean, if you replace the flaxmeal in ANY of these recipes, with about 25% less and increase the baking time by about 10 to 15% more … you’ll have an AWESOME substitute."
Are you saying to just decrease the flaxmeal, or was there something else she could use in place of? Or am I just being blonde and confused by your answer? 😉
Lin … WHOOPS! That’s a seriously glaring oversight on my part! I respond to so many of these comments, my eyes go cross-eyed, some of the time. That was an incomplete suggestion. I know I WANTED to say, "Substitute with GROUND CHIA SEEDS … ", but I neglected to add that part. I added all the notes and thoughts surrounding the behavioral differences, but … omitted the actual INGREDIENT. WHOOPS! WOW! Now I just feel like a chowder head … Bleh. Sorry about that!<br /><br />The answer is … ground chia seeds. Use a bit less … no need to replace that lost volume with anything. That said … I suppose what I do is let it sit for a few minutes and thicken … and then adjust with a bit of almond milk, to get the right consistency. The ground chia will thicken the batter, but … it takes a few minutes for it to kick in. Great catch, Lin! I’m very sorry for the confusion. I hope I’ve cleared it up!
Thanks, DJ. You did clarify. I was wondering, Almond flour? Coconut flour? But ground chia seeds makes perfect sense. Thanks so much! And I know what you mean about what you want to say and what you actually say. It’s all ok! 🙂
Your recipes rock! I was going to make buns today and my oven has died. 🙁 I made 1 bun in the microwave and it came out perfect! I would have preferred the oven but this forced me to try the microwave method. Awesome!!!! I did have the oily/weird bottom that one person commented about, but I split the bun in half and turned the bottom half upside down so the oily side would be inside the sandwich and the dry cut side became the bottom that I held onto. Again, AWESOME!!!! I guess sometimes we have to be forced out of our comfort zone to try new things. With the summer heat, this will be a very good thing! Great buns without the oven!
Thank you for all the cooking lessons that you give. I appreciate that you not only share your recipes but also your Chef expertise
I have a question.. Where in Seattle do you find these ingredients like flax seed meal? I have been doing low carb on and off for years but have just found all of these wonderful recipes. Most of them have ingredients that I have a hard time locating..
Hi Sherrie and Rita! <br /><br />
Sherrie, thank you for the kind words! Yep, baked is my preference, but ? without an oven, knowing there is another way to go would be nice knowing. I?m glad its worked for you! <br /><br />
Rita, I would guess Whole Foods. I often found a fantastic assortment of things at the various Metropolitan Markets. If you?re going to find it, it would likely be at one of those two. Typically, however, I order my pantry items online. It?s just a habit I developed while living down in Mexico. I hope this helps!
I love the omm’s, as they’ve become my go to for samwiches. My fave use for any of the savory ones is grilled cheese. 🙂 Can’t wait to try this one grilled.
Missy … yep! These do make some great grilled cheese! 🙂
What kind of dish do you use if baking in the oven? Tried my first one yesterday, omg it was great, I baked one boneless thick cut chop on 250 for about 3 hrs then took it out of oven shredded it apart put Guy’s sugar free bbq sauce on it just enough to flavor not drench then used dill relish and made a sandwich using omm as bun. Best thing I have had in a long time!! Also what type of dish for the bread shape. Thank you so much
Kris, this batter is pretty forgiving. I’d say … a muffin pan, but something like a muffin TOP pan might yield some interesting results! Or, go for something like a jumbo muffin pan and only fill it half way, so it puffs less in the center and gives you a more uniform "puck" shape. The same would be true with some ramekins. You can also use a square 9"x9" pan and just cut out squares. I do this, too, from time to time. Just make more or less batter, based on the size(s) of the pan(s) and pick something that will puff or cut into the desired shape. I hope this helps!
I live just outside of Seattle in Lynnwood. I have found a couple places to buy golden flaxseed meal. One time i got a large bag of it that doesn’t expire until 2015 at Big Lots for $2. Other times I have bought it at Fred Meyer in the "natural" section, and also Mana Mills which is in Mountlake Terrace. I hope that helps.
How do I go about making more than just one. I want to share with my family, of four.. can I just triple the ingredients shown?
Hi Minnie … pretty much any recipe can be doubled or tripled. Things start to fall apart when you do something like 10 times a recipe, but … typically … you can double or triple most anything. For this … I’d say triple it. I hope this helps! 🙂
Thanks for your quick response DJ. I just recently started doing the low carb eating and found your website and love all of your recipes. Do you think I can lose weight by just making these recipes or do I have start for example with the ATKINS Induction to start it off.? I have ten pounds to lose and nothing else has worked for me.
Thanks again DJ!
A bag of ground flax seed here is $9!!! Lol… Nice work, Canada!
Thanks for the recipe!
Minnie, I tend to think Induction helps ? not just from a physical ?rebooting? stand point, but also from an educational standpoint. It really cements what carbs are, where they?re at and how many of them you truly eat on any given day. A two week induction is an eye opener. That said ? I didn?t do one when I initially started and lost loads of weight. I think that ?less? is a good start, and with only 10 lbs. to go ? probably good enough. If it?s not working, then you can try a formal induction. I don?t think it?s necessary, but I also tend to think of it as a good idea.
Can these be made without cheese?
I’ve been eating LC a little over 4 years, and though I’ve mostly gotten away from it, every now and again, I want a burger on a bun. So, for lunch today we tossed a couple of burgers on the grill and while they were cooking, I made a half batch of these. Split and toasted them and they were perfect. I did make a minor change. I reduced the flax meal by maybe 2 tbls and added about 3/4 tbls of coconut flour and a few drops more oil. The taste and texture was both great, and they stood up to the burgers, tomato slices, lettuce, pickles, and mayo with no problem. Even my non-lc husband liked it. Thanks for a quicker, easier, and tastier bun than I’ve found anywhere else on the web.
Sandy … yep! Just omit it!
Barb, sounds delicious! I’m actually a huge fan of coconut flour and believe you about the improvement. I LOVE coconut flour and love the texture it brings to baked goods. That said, I personally feel it has a fairly strong essence and a unique flavor. I love it in sweet things, but … for savory, whatever that "essence" is … the coconut oils … it’s a bit too pronounced for me. That said, I do occasionally use it as a minor element in a blend to great effect, just as you have. A perfect tweak, if you ask me! 🙂
DJ, thank you for sharing your recipes. I have made this bread twice once in the oven and once in the microwave. Thought they were great both ways. Again Thanks!!
Rita in the Seattle area go to your local Winco foods they sell flax seed in bulk. Very affordable. They also sell chia seeds and almond meal.
Thanks, SarahMoon! Shari, I know a lot of people nuke these up .. and then toast them. They’re pretty versatile, like that. A good little recipe! 🙂
Hi DJ, I bought some Golden Flax meal so I could try this recipe. I had never had Flax before. It made a pretty good sandwich, mixed with the other flavours; but I didn’t like the Flax. The flavour is too strong for me and I didn’t like the grainy texture. Have you tried making them with Almond flour? Do you think that would work? I’m brand new to all this low carb stuff. I guess I could try it myself, LOL! Just wondered if Almond flour would work. 🙂
Hi CT, I hear people talk about the negative flavor of flax and ? I just don?t really see it. To me, its analogous to the taste between white bread and whole wheat bread. Sure, I prefer the more neutral taste of the white bread, but I?m not totally offended by wheat. It adds some earthiness that I tell myself to love, whether I like it or not. Plus ? it makes a tasty sandwich! All this said ? I?m endlessly tweaking these and I think I?ve found a configuration I prefer. Everything else is the same in this recipe, but instead of the 1 cup of flax, substitute this (1/4 cup flaxmeal, 1/4 cup ground chia seed, 1/2 cup almond flour). Again ? everything else is the same. The bread is a bit more delicate, but I think the flavor and texture is better. Give it a shot!
Off to Good Earth I go, tomorrow. Give me a couple of days and hopefully I will have time to try it. We are retired and my husband doesn’t like being in the house. When we finally get home I’m too pooped to do anything!I’ll get back with ya, any way. Thanks for your help :o)
Keep me posted, CT. Good luck! 🙂
I tried this with whole ground flaxseed. I’m pretty new at this so is this drastically different than golden flaxseed meal? I also did half of the flaxseed and half almond flour. I know the color is going to be different but the taste is… different than I was expecting. No real cheesiness at all. It’s not bad but I wouldn’t say it’s good either…
Hi Stacey, golden or regular shouldn’t much matter. Hopefully you ground it, well enough, though. Beyond that … I tend to like to quote my brother on this one. I’ll make some kind of bready treat and give him a try. His famous quote is, "You’re always so proud when you make something that JUST as delicious as the worst version of the real thing!" It’s a bit of a sad reality. The change in taste and texture is one of the sacrifices we make, but … in time … tastes adjust and it becomes delicious, again. Sorry you weren’t totally enamored with it!
Although I love the idea on the go for 1 min bread..I do not like to use the microwave & kill the nutrients in my food. Awesome recipe BTW! THANK YOU! Is there a recomendation on temp. & time in oven?
Although I love the idea on the go for 1 min bread..I do not like to use the microwave & kill the nutrients in my food. Awesome recipe BTW! THANK YOU! Is there a recomendation on temp. & time in oven?
Love it!!! Thanks
any idea how to bake this bread in an oven (I don’t have a microwave oven and don’t plan buying one)? Looking forward to suggestions.
I would just like to say to some of the people who are asking how to bake this in the oven, or how to substitute one ingredient for another, etc. — READ THE COMMENTS! Your questions are answered already. I don’t mean that in a nasty way but you can’t expect DJ to keep answering the same questions over and over again for people who won’t bother to check the comments first before asking.
Hi Jen and RebeccaDeWinter, I personally prefer to bake them, myself. However, this takes about 13 to 15 minutes in an 350 F oven and ? could no longer be called an ?in a minute? baked good. MANY people love the quick convenience of the microwave, but I?m willing to wait for a nice brown crust and puffy center. <br /><br />
Thanks for standing up for me, Unknown. I have about 15 OMM recipes and ? on some of them, I specify in the instructions or in the notes a baking time and temp. I should probably add it to this. When people ask a question that?s very clearly mentioned in the recipe ? I confess to getting mildly irked, but I can?t expect people to scan through the comments. I?d love it if they did, but ? I should do my best to include all relevant info within the body of the email. All this said ? the comments ARE there for asking and answering, so it does almost certainly answer the big questions for those willing to take the time to read them. <strong>*shrug*</strong> Thanks, again!
Re Muffin in a Minute. I take the splenda and cinnamon out. Add parmesan cheese, dried oregano, sugar free garlic salt, pepper, and a little Italian seasoning. Put it in a shallow corning ware bowl, and nuke 1 minute.
I also like to mix up the flax with soy flour and almond flour. This makes the recipe lighter, with less fiber, but delicious. YUM
Note: Traditional garlic salt at the Grocery Story has sugar in it. I get sugar free at Penzey’s spices. (Not meant as an advertisement, and I do not work for them.)
Thanks so much for figuring out all of these varieties of MIMs for us!! I love them! I like to fry my eggs, but what’s a fried egg without something to sop up that luscious yolk? MIMs fill the bill!!
I make them in a mug, slice them into 4 slices then toss them in the fry pan with some butter… WOW!
And the cinnamon ones are great eaten like French toast with a squirt of SF syrup. ??
Thanks for the input and ideas, Jeanie! <br /><br />
Susan, that?s quite a few nice little bonus ideas as well. Thank you! 🙂
I love your recipes! Where can I get a small square glass container to make bread?
—Reply posted by Elisabeth on 2/26/2015
Corningware makes a small squarish container which I prefer. It is nonreactive and doesn’t give off any chemicals as happens when cooking in plastic. For round, which is a fine shape for a sandwich 🙂 , I like Pyrex storage bowls, which have straight sides rather than flared. That makes things cook evenly and have more consistent shapes, Do be careful of cooking in plastic!
—Reply posted by sharon on 2/26/2015
Pampered chef has a perfect square glass storage container that is fabulous for this. No affiliation
—Reply posted by DJ on 1/9/2015
I use a microwave safe pseudo-disposable Ziploc sandwich container. It’s like thin and cheap Tupperware. I don’t know about glass, but assume such a thing exists. Keep up the hunt! 🙂
—Reply posted by Ronda on 1/9/2015
I used an empty cream cheese container.
—Reply posted by Melanie on 1/9/2015
I use small plastic storage containers from a knock-off Tupperware set.
I just made these for lunch today and I REALLY love them! I have enjoyed everything that I have made from your recipes so far.
—Reply posted by DJ on 1/9/2015
YAY! Thank you! 🙂
I do not care for the taste of flax at all – even in small portions. Any suggestions on a substitute?
—Reply posted by DJ on 2/1/2015
Hi Barb … yep! Ground chia seed. Ground chia works in a very similar fashion. Just use a touch less, like 20% less than flax. So, for a cup of flax, use a heaping 3/4 cup of ground chia, as an example. Then, mix in the batter … but let the batter sit for about 3 or 4 minutes to allow the chia to gel and swell. Then, adjust the consistency of the batter with a bit more liquid (water, almond milk, coconut milk, chicken stock, fruit juice, whatever). The end result is a bit more fragile and cakier, but very nice in its own right. I hope this helps! 🙂
I’m sorry if this is a repeat question but, how Do i make the is recipe sweet? do I take out savory stuff and just add a sweetener?
—Reply posted by DJ on 2/1/2015
Hi Melissa, pretty much! However, if I’m going to make a sweet OMM, I typically make a coconut flour based muffin. I find they’re cakier, whereas the flax breads tend to be a bit breadier. Go to the top of my page, click “SEARCH” and then type “OMM” or “One Minute Muffin” and you’ll see lots of different recipes. I think there are about 15. However, look specifically for the Vanilla OMM. It’s a wonderful starting point for building your own tasty flavors. I hope this helps! 🙂
I just tried making these and they ended up really dense and dry. Not sure if it’s due to using a different brand of flaxmeal (I live in australia). I’m wondering if you’ve got any suggestions?
—Reply posted by DJ on 2/14/2015
Ahhhhhh … gotcha! Ok, I thought you meant the final product. I would just water it down with a bit of liquid … water, cream, unsweetened almond milk, milk, chicken stock, etc. Depending on what I’m doing with this batter, I add liquid to it all the time. It’s a very forgiving batter. Just thin it out a bit. The flax can and will absorb the liquid and thicken, depending on how long you let it sit before baking. Adding a bit of liquid can help. Sorry for the confusion!
—Reply posted by Jenna on 2/14/2015
All the ingredients went in but it was a really dry mix, I wouldn’t have called it a batter, I had to scoop it in not pour it. I’ll experiment a bit perhaps adding another egg and or some more oil and see what happens. Thanks for your help!
—Reply posted by DJ on 2/14/2015
Hi Jenna, I can’t imagine it would be the flax. I would think … flax is flax. Outside of that, this has a lot of fat in it, from all the eggs, to the oil, to the cheese, etc. I can’t fathom it being dry, either … I’m honestly puzzled! My initial reaction was that you left out the baking powder, or that perhaps the baking powder was beyond its expiration date. Maybe try a new baking powder? Does that seem like a possibility? Outside of that, I have had wonderful luck substituting ground chia seed for the flax. It tends to create softer/cakier things, which would be nice for a bun, or something fairly small. It would make for a more delicate sandwich bread … which might be a good thing, from a textural standpoint, but … it IS more delicate. I hope something in this helps. I am sorry! :/
sorry if this answer to my question is somewhere in the comments the many comments but I didn’t see in your instructions that you have to refrigerate these after you make them if you want to keep them more than one day I missed eating a couple of them because they did start to get moldy.should have seen that in your instructions?
—Reply posted by DJ on 2/15/2015
Hi Glenda, I’ve honestly never had this thought and the comment has never been made, over several years. Typically, anything that doesn’t have loads of preservatives is going to spoil quickly. Refrigeration will help slow the spoilage, of … pretty much anything. I hope that helps!
Just now seen this. After looking at the carbs it looks like if it only makes 4 servings then each serving would have about 9.75g carbs. so if using 2 servings for a sandwich would be 19.5g carbs. The white bread i use has only 11g in each so looks these are only 2.5g less then white bread i use. Other then the taste i dont see much carb difference the the white bread i use. Am i missing something on the amount of carbs?
—Reply posted by DJ on 3/23/2015
Thanks, Deuce. Yes, I suppose I should add that … diabetics are different than those with a standard insulin response. Ultimately, the key is testing your blood sugars and knowing what works for you, as an individual. Based on my discussions with probably thousands of diabetics, at this point, it seems reasonable to state that the overwhelming majority have little to no insulin response to fiber or erythritol … HOWEVER!!! … It’s not 100%. Maybe … 3 to 4% of the diabetics I chat with do count all carbs, including erythritol and fiber, for the very reason you’ve stated. Truth be told, it IS ultimately the safest and truest way, as well. However, the other 97% of the people can get away with it. While I’m quite aware of this, it gets challenging to include every wrinkle in every response. I think it’s safe to say that every “body” is different and will have different needs and that I speak in generalities … “almost” always. 😉
Yep! That captcha thing often uses funny words. Right now it’s “sideboard”. I wonder what it’s trying to tell me. Hmmmm …. 😉
—Reply posted by Deuce on 3/23/2015
Just to add on to the comment about fiber and diabetic blood sugars (in case that is some of your audience), For some diabetics, fiber can affect BS. For example, ANY carb affects my BS so I count carbs rather than just net. DJ is correct about processed flour (white or wheat). If I check my BS after eating “standard” piece of bread, I’m in the 200s no matter the carb count. If I check my BS after a piece of bread like this one, I’m only in the 95 – 105 range. If you’re diabetic, test test test to find out what works for you.
DJ, all your recipes have been awesome and put to good use. Thank you so much for sharing your work with us!
Just as a funny, the captcha word for this post was hardheaded. I couldn’t stop giggling b/c I was asking myself “how does this website know me?” LOL
—Reply posted by DJ on 2/16/2015
Hi Mike, I’d say you’re missing a few things. One, look at the far right column. This column has the fiber deducted from the total. Fiber has no impact on blood sugars, so it is removed from the total, resulting in less than 2 “net” or “impact” carbs, per serving. Two, each of the servings is split in half, resulting in a top and bottom, for sandwiches. So, it’s still less than 2. Three, there are many that claim and believe that modern day wheat and wheat products are bad for us, they gum up the works and they have addictive properties. In other words, white bread will cause cravings. I hope this helps clarify some of your questions. Please let me know if you have any others. I’m here to help! 🙂
Hubby and I are low carb dieting and I have been searching for recipes to keep it interesting for him. He tends to have more cravings for bread, crunch, and sweet, than I do. So I stumbled across your recipe and tried it this morning with a couple of changes. I diced some cured ham, about a half cup, and used swiss cheese. Seasoned the same way you suggested. Made it in my giant muffin pan and baked in the oven because I prefer that over MW. They were incredible! Super easy and very filling so definitely will be a repeat for us. I have one of those muffin-top pans that I’m thinking I will try with this and just make them smaller thinking they’d be great and almost like English muffins. Also, for larger sandwiches, I’m going to use the smallest size cast iron skillets for baking them. Love the crustiness that should give. Thanks for the wonderful recipes!
—Reply posted by DJ on 3/5/2015
Hi Betsy … Depending on the size of your muffin pan … 350F for about 15 minutes, or golden and puffed in the center. Larger muffin pans (like mine) take 22 to 24 minutes … also in a 350F oven. Ultimately … the temperature is the same. Just bake until fully puffed in the center and a nice golden color. That’s it. I hope this helps! 🙂
—Reply posted by Betsy Crittenden on 3/5/2015
If you were doing this recipe in a muffin top pan, what temp and for how long would you bake? Love your recipes!
—Reply posted by DJ on 3/1/2015
I do this kind of thing pretty often, actually. DELICIOUS! The funny part is, I bought a muffin top pan many years ago, just to try this very thing … and to date, I still haven’t done it! I don’t know why, either. Seems too perfect! Someday … If you do it, let me know how it turns out!
They are so much better if you toast them.
—Reply posted by DJ on 4/28/2015
I concur. I actually bake them … and THEN toast them! I prefer the color, with the little bit of extra character that goes into the flavor as it toasts. For those that can’t wait, they’re far from terrible just nuked and split, but if you’ve got the time and patience … bake, split and toast. I just personally think they’re better! 🙂
My only problem with this and all homemade low carb bread recipes I have seen ate the calories. Over 500 calories just for the 2 pieces of bread? My sarah lee bread has 90 and 19 carbs. Yes it’s not homemade with all that heslthy fiber and stuff but turning a simple grilled cheese sandwich from a 200 calorie meal to a 700 calorie meal .. I just can’t see it. Sure ad a muffin with sone butter I can buy but for a sandwich.. Wish there was a replacement for the unhealthy store bought crap
—Reply posted by DJ on 6/14/2015
Hi Cheryl, this is a complex topic which is too deep to get into within a recipe comment. However, the very short and overly simplistic answer is that carbs cause insulin to rush out into the blood and stash any calories they find and stash them on your rear for a later day of starvation or famine. If you remove the carbs, then those excess calories are essentially burned as immediate energy or passed through the body in urine or stool. The point is, calories do not matter anywhere near as much as they do in an environment where the fat storing hormone is running around saving all that extra energy on your belly for a rainy day. Rather than seeing something like this as full of calories, look at it more as a source of energy, healthy fats … and a nice way to make a sandwich! Ultimately … low-carbers count carbs … not calories. Calories for us are little more than flavor points. 😉 I hope this helps! 🙂
mY PROBLEM WITH SOME OF THE RECIPES IS THE COST OF THE INGREDIENTS…ESPECIALLY THE ALMOND FLOUR OR MEAL!! :/
—Reply posted by DJ on 9/28/2015
Hi Janice, I see this comment quite often, but if you really think about it … the costs for the “cheap” ingredients sugar and flour FAR surpass the cost of a far more nutrient dense baked goodie (which is also quite optional, really). Sugar and flour are so cheap because they’re IN everything! They are mass produced and mass ingested … and people are gaining massive amounts of weight, getting all kinds of health issues … which are not cheap! I know it’s not a popular answer and no one really wants to hear this, but … it’s the truth. Beyond that, you can also make your own nut flours quite easily. Buy the nuts in bulk bins, grind them up, sift and bake! I personally would much rather pay the higher short term cost for a healthy bun than the slow burn of all the costs associated with an unhealthy diet comprised of inexpensive highly processed highly delicious engineered nutrient void foods. Just sayin’ … $.02
I use a very simple OMM recipe that I found here many moons ago: Mix 2 T. of almond flour, 1 tsp. baking powder, 1 egg, a dash of salt and a tsp. of melted butter, and microwave for 60 seconds. It was the first OMM recipe I ever found. I double it for a larger Muffin (still just use 1 egg though) and mike for 90 minutes, then split for burger rolls. Triple, it takes 2 eggs and 2 min. in the mike. A 1 pt. square plastic container gives me a sandwich shape. Split it and add whatever you want. My husband loves this because it is easy enough for him to manage by himself when he wants a snack.
I have found that if you crumble it up, add poultry seasoning, celery and onion, and season to taste, it makes a very reasonable stuffing for chicken or pork or whatever.
I have a question abut milled flax — I see a lot of recipes calling for flax meal or flax flour. What is the difference? Can these milled flax be used in place of flax flour? The milled flax that I purchased is rather fine like flour.
—Reply posted by DJ on 3/16/2016
Hi Vicki, I don’t believe there is a reliable standard. The grind and size/shape of the granules likely varies from brand to brand. I have personally never noticed a huge difference between brands or colors of flax. Currently, I just grind my own in an old handheld coffee grinder, until it’s very fine … and just use this. I do small amounts and just keep the whole seeds in the freezer. I suspect my own home ground flax-meal is just as fine as anything you’ll find in the store. It could be that there is more to this than meets the eye, but I have personally never felt like it mattered much, in any direction. I typically just use these for quick breads, which is fairly forgiving. In any event, I hope this helps!
I don’t have a microwave. At what temp and for how long would I bake in the oven? And does that guideline apply to most OMM recipes? Thanks!
—Reply posted by DJ on 6/3/2016
Foodberto … sorry for the delay! Most baked goodies typically do well between 325F and 350F. The big factor is typically the time. The bigger the blob of batter, the longer it will take. Just keep watching it. When it’s golden on top and thoroughly puffed in the middle, plus there’s a big of “spring” … it’s done! Smaller muffins are typically 12 to 14 minutes and larger cakes/loaves are 22 to 25 minutes … ish. I hope this helps! 😀
You show “1 cup (104g) golden flaxseed meal” to be 0 (ZERO NET CARBS) it has 16 net carbs? Not zero?
—Reply posted by Dana Hopkins on 6/7/2017
So, if all the carbs are fiber, then the net carb total would be zero. This does not make sense… All carbs are not fiber.
—Reply posted by DJ on 9/10/2016
Hi Rob. I use the USDA’s database for my nutritional facts. According to the USDA, flaxseed meal is essentially all carbs, protein and fat. 100% of those carbs is fiber. Net carbs are typically shown to be total carbs minus fiber. So, if all the carbs are fiber, then the net carb total would be zero. Do you agree? Does this make sense? I’m more than happy to continue the dialogue, but maybe this answers it? Please let me know. Thanks! 🙂
Can carbquick be used in place of the flax meal?
LOVE these. I lost 80lbs doing low carb and these are one of my staples. I like to add pickled jalapeños and sub cheddar. Thank you for all that you do! You are a gem in the LC community. I bought your book for my brother and couldn’t step away from it. He is starting his LC journey! 🙂
I made this tonight as a replacement for garlic bread with zucchini noodle spaghetti. It was so good. I subbed butter for the oil and saved some for the top and baked it in the oven for a few minutes. I’m going add avocado for tomorrow morning for a quick avocado toast. Thanks for the great recipe!
Love this and all your recipes! Thank you!
Thank YOU! 😀
I know I’m late to the party and you posted this recipe years ago but I just wanted to say a big THANK YOU! So many keto/low carb recipes require so much almond flour and cheese which can ge expensive and calorific. I’m low carb because I’ve been recently diagnosed as a type 2 diabetic and I’m trying to eat low carb but also be mindful of my calorie intake as I need yo shift some weight. This recipe is a godsend as it is budget friendly and can fit into my caloric intake. It also tastes yummy! I added some finely diced pickles,jalapenos, fresh rosemary and smoked paprika. I also subbed some of the grated cheese with parmesan and a blue cheese! So so good and I made 9 rolls in my electric pie maker for 129 calories each! These will be on regular rotation in my house! Thank you again. You ard an absolute legend!