ONE MINUTE MUFFIN
1/4 cup flax seed meal
1/2 teaspoon baking powder
1 packet splenda packet
1 teaspoon cinnamon
1 large egg
2 tablespoons butter

Mix egg with melted butter in a coffee mug. Add the dry ingredients.

Stir.

Microwave 1 minute (or more). Take out. slice, butter, eat. These can be toasted and cut in 1/2. Shape can be easily changed by cooking in square Glad type tupperware container (for bread) or in round bowl, etc.

You can easily modify them by adding nuts, pumpkin, different spices, etc.

One easy way to make a decadent dessert is to remove the cinnamon, replace it with cocoa powder and drop one square of 70% cocoa in the middle right before you cook it. It will melt into the middle and be like a chocolate lava cake. Tastes great with whipped cream.

Low Carb Recipes from Nicki

With the holidays coming up here is a good pumpkin pie substitute......

JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
5 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1 1/2 teaspoons Pumpkin Pie Spice
1 teaspoon cinnamon

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.

Makes 6 servings
Do not freeze

With granular Splenda:
Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Do you have a favorite recipe that you would like to share?  Send them to Michelle and I will post them here.