This flax-seed muffin recipe has been around for a while, but it is possible that some may not have heard of it. Whether you are craving bready stuff but don’t want all the carbs or wanting the omega 3 benefits of flax, this is a quick treat, guaranteed to make your mom-in-law love you . . . or not.
This is my version of it:
Instead of buying the ground flax seeds, which are already dead, sitting on the grocery shelf with all that other dead food (Depressed yet?), invest in a coffee grinder to use just for seeds. It may have an identity crisis, but it does the trick. Only grind up a couple of muffins worth for freshness sake, and keep in the fridge after grinding.
In a big mug, place 1 organic large egg, 1/4 cup of ground flax-seed, 1 tsp. cinnamon, 1 tsp. of the non-brain-frying baking powder (Think health food store.), 2 tsp. of EV organic olive oil, 1-2 tsp. agave syrup or honey.
Mix together and nuke for 1 minute in the microwave. At some point, I may revert to campfires and adobe ovens, but for now that part of me is still in the 21st century.
Turn out in a small bowl or plate and serve with a dollop of jam–organic, of course. Eat it right away because when it is cold it loses a lot of its appeal.
I just finished mine with fair trade organic coffee, and I feel so superior to all of you who just polished off your supper of Top Ramen!