Here is the recipe I changed to suit my needs:
1/4 cup ground flax
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon sweetner* (I used Stevia)
*make sure you use a whole teaspoon, and not the equivalent.
1 teaspoon of safflower oil (instead of butter if you like)
1/8 cup chopped fresh banana
1 tablespoon of chopped walnuts
Directions: This is how I mixed the ingredients
I mixed all the dry ingredients first, really well, stirred the fruit and nuts in, and then put the oil and egg in, and beat the egg a bit on the top with a fork before stirring it in. If you don't add fruit, just cook it a minute as the original directions stated.
I ate mine with a spoon,
Here is the original recipe:
Muffin in a Minute
I hope you give this recipe a try, as I really enjoyed it, and plan to make it my weekend morning treat to have with coffee. I'll experiment with different berries and nuts also : ) Bon appetit!
Both photos were textured with Kim Klassen textures:Embrace, Warm Sun, Phoebe, Pumpkin Grunge.
P.S. In my haste to post on New Year's day, I forgot to include some information about the paper hearts I made for Christmas decorations. I made the strips for the hearts smaller. The original directions created 6 inch hearts. My smaller versions were 4 inches. Here are the dimensions for the strips to make the 4 inch hearts:
3/4 inches wide
2- 7 inch strips
2- 5.5 inch strips
2- 4 inch strips
1- 4 inch strip for the hanger
continue with the directions on the original post on Jill Ruth & Co.'s blog and while you are there, you should look around, she has many fun and inspiring projects throughout her blog. I always leave there feeling inspired!
Here are the original and shortened hearts so you can see the difference in size: