Flax Muffin in a Cup

Ingredients

• ½ teaspoon coconut oil or ghee
• 1 egg
• 2 tablespoons ground flax seed (flax meal)
• ½ teaspoon baking powder
• 1 packet stevia
• ¼ teaspoon cinnamon
• 1 pinch sea salt
• ¼ cup blueberries
• 1 tablespoon chopped pecans
• 2 teaspoon butter, ghee, or coconut oil Nuts & Seeds: 2

Directions

1. Grease an oven safe 10 –12 ounce ramekin with ½ teaspoon coconut oil or ghee.
2. In a separate small bowl or mug, whisk the egg with a fork. Add ground flax, baking powder, stevia, cinnamon, and sea salt. Mix until all ingredients are moistened. Add berries and pecans, and stir to mix.
3. Pour mixture into a greased ramekin. Bake in a preheated 350° F oven for 7–10 minutes. (Muffin should puff up and be firm to the touch when done, or when a tooth pick inserted comes out clean.)
4. Let cool slightly. Use a knife to loosen the muffin from the sides, and invert ramekin onto a small plate.
5. Cut in half to cool before eating. Add a small smear of grass-fed butter, ghee, or coconut oil for a bit more flavor. Tip: This also makes a great pancake batter. It can be poured into an oiled skillet to make 1–2 small pancakes. (Optional to use 1 teaspoon local honey instead of stevia, if desired, but note that honey was not used in the nutritional analysis.)