Meal Types:
Breads & Baked Products
Desserts
Snacks
Breakfast
Rating:
fatsecret members overall average rating
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Cinnamon Breakfast Muffin
A quick breakfast muffin that's good for Phase 1 of South Beach diet.
Ingredients
Directions
- Spray a microwave safe ramekin or bowl with cooking spray (or use a muffin liner).
- Mix the egg and Splenda until well combined (use a fork), add the yogurt and blend well.
- Mix in the ground flaxseed, cinnamon and baking powder until well combined.
- Pour in ramekin and microwave on high for 1 minute 30 seconds. The ramekin should be no more than half full since these do rise a lot, if it is too small they will overflow.
- These taste best served hot.
241 members have added this recipe to their cookbook.
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 Reviews
I looove this muffin! This has really helped me change up the everyday egg routine! This is also GREAT with low fat cream cheese.
13 Feb 08 by member: addmalmom
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I use sour cream instead of yogurt. I love this muffin with unsweetened almond butter. YUM!
20 Feb 08 by member: sararay
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AWESOME!!! I found a new treat! LOVED it! Think it would be GREAT with cream cheese, too!
22 Apr 08 by member: bullytrouble
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This was a great change!!!! Has anyone tried this with unsweetened cocoa? I think I will try it tomorrow.
27 Aug 08 by member: moi144
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i was surprised at how well this turned out! i had mine warm with just some "i cant believe its not butter spray" but i will try cream cheese or pnut butter next time.
02 Sep 08 by member: saldwal
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 126
Calories 201
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| % Daily Values* |
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Total Fat
14.04g
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22% |
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Saturated Fat
2.428g
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12% |
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Polyunsaturated Fat
6.731g
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Monounsaturated Fat
3.537g
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Cholesterol
213mg
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71% |
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Sodium
328mg
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14% |
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Potassium
272mg
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Total Carbohydrate
10.26g
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3% |
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Dietary Fiber
6.9g
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28% |
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Sugars
2.03g
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Protein
10.71g
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| Vitamin A
5% |
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Vitamin C
1% |
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| Calcium
27% |
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Iron
18% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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10%
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of RDI*
(201 calories)
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Calorie Breakdown:
Carbohydrate (20%)
Fat (60%)
Protein (20%)
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* Based on a RDI of 2000 calories
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