I posted previously about the Atkins Muffin-in-a-Minute recipe, and my tweaks to it. Well, I’ve continued tweaking.

I’m still making these with coconut flour, instead of the original recipe’s flax meal. We just now got a bag of flax meal, so I’ll have to play around with it and see if I like it. Meanwhile, the base recipe:

1 heaping Tbsp coconut flour
1/2 tsp baking powder
2 tsp sweetener (1 packet of Splenda)
1 tsp butter
1 egg

And the add-ins:
1 tsp liquid flavoring
1 tsp powdered flavoring

Now, you can be as creative as you want with the flavorings. Usually I do cinnamon/allspice with cream, or with some sugar-free maple syrup. But here are a couple of other options.

Banana nut muffin: add 1 tsp banana flavoring and a dozen or so pecans, chopped.

Lemon poppyseed: add 1-2 tsp lemon juice or extract, 1/2 tsp poppy seeds, and make a lemony frosting from 1 Tbsp cream cheese, 1 packet of Splenda, and 1/2 tsp lemon juice. Tart and tasty!

Thanks to our buddy Bob and his red mill (ooh, that makes me want to visit Red Mill Burgers in Seattle) we’re all set for various flours and meals. In the past, I’ve used the almond flour for cookies and cheesecake crusts. I bet that would add a bit of body to these muffins. And the flax meal is a popular choice for low-carbers, since it’s almost all fiber. I’ll have to go light on that.