Mug Muffin

'Muffin in a mug' sounds really fun and cool. This muffin will be ready to eat in just 2 mins (including the prep time). I found this recipe from the Dr Oz's show, under the session "jumpstart your day'. I tried this today morning and it tasted really good. It rises up like a soufflé and sinks down a bit, once taken out of the oven. The texture was very soft and light. I ate the whole muffin and the protein and fiber kept me full and satisfied for more than 3 hrs now. The original recipe calls for 1 packet of stevia and 2tsp Cinnamon powder, but i replaced stevia with sugar as i did not have it handy. And the actual sugar substitution is, 1 packet stevia=2tsp of Sugar. This will be a perfect healthy on-the-go breakfast. 

Ingredients:

1/4 cup Flax meal (Ground Flaxseed)

1 Egg

1tsp Cinnamon powder

1tsp Baking powder

1 1/2tsp Sugar

1tsp Coconut oil (Organic Extra Virgin)

 How to:

• Pour the coconut oil into the mug, followed by the flax meal, cinnamon powder, baking powder and sugar. Mix well.

• Now break the egg, add it to the mixture and beat with a fork.

• Microwave for 55 seconds. 

• With a knife gently loosen the edges and transfer it to a plate.

• Serve warm as breakfast to jumpstart your day.

Whole Wheat Flax Bread Loaf

Who doesn't love a warm toasty and buttered homemade bread for their breakfast? This is a soft, light and healthy sandwich bread rich in omega-3 fatty acids. I found this recipe from here. The flax seed has high levels of dietary fiber and helps in lowering cholesterol. Also, flax-seed needs to be ground to make the nutrients available, otherwise they just 'pass through', so make sure you grind your own flax-seed or buy pre-ground flax-seed meal to make the best out of it. And here goes the recipe,

Ingredients:

2 cups Whole Wheat flour

1 cup All Purpose flour (Maida) + more, for dusting

1 cup Flax seed meal

1tbsp Active Dry Yeast

1 3/4 cups Warm Water

2tbsp Sugar

3/4tsp Salt

1tbsp Canola oil

 How to:

• Grease a 9x5 loaf pan with oil and keep it aside.
• Dissolve the yeast in the warm water and let sit for 5 mins or until foamy.
• To the yeast, add sugar, oil and salt followed by flax-seed meal.

• Then add the whole wheat flour, one cup at a time, mix well.
• Now add the all purpose flour and start kneading with your hands.

• Transfer the dough onto a flat floured surface and knead it for 15 mins. 

• In a big bowl, spray oil and place the kneaded dough, wrap it with a kitchen towel and let sit in a warm place for 1 1/2hrs or until the dough is doubled in size.

• Then punch the dough and transfer the dough to the loaf pan. (Press the dough down to fit the pan.)

• Let the dough sit for another 1/2hr or until it rises to 1 1/2 inches above the pan.

• Preheat the oven to 350 degrees and bake it for 45 mins.
• Let sit for 10 mins before you transfer the bread loaf onto the cooling rack.

• Bring the loaf to room temperature before you slice'em.

•  To serve, toast the bread, smother it with some almond butter and devour'em.

• To store, wrap the loaf completely with plastic wrap, place it in a Ziploc bag and refrigerate it.