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Recipe: MIM Muffin in a Minute & Variations

I read a thread and it mentioned Muffin in a Minute.... So of course I scoured the internet and found a bunch of recipes and variations of the MIM (Atkins low carb muffin).

I tried the original last night, topped with butter... Oh My, was that tasty!

I went to the store looking for the Red Mill brand Flaxmeal bags.  The preground bags retail at $4 lb, so I opted to pick up bulk flax seeds for $1.19 lb and fresh ground them in my blender (Magic Bullet).   Either way you get your Flaxmeal, this is a tasty menu item!

And now... here are the recipe findings:

Muffin in a Minute  - Original & Variations

A MIM (Muffin in a Minute) is a low-carb, high -fiber, Induction-friendly delight that you can microwave in a coffee cup.

Note: All of these recipes use flaxmeal, which is ground flaxseed. If you can't find flaxmeal, buy flax seeds and grind them in a coffee grinder. Milled flaxseed is the same as flaxmeal. In the UK and elsewhere, flaxseed is often known as linseed. Golden flaxmeal is sweeter and lighter than dark-brown flaxmeal, which has a nuttier taste.


Basic MIM

Serving Size: 1

1/4 cup flax meal (8.09 total carbs, 7.6 fiber)

1/2 teaspoon baking powder (0.64 net carbs)

1 packet Splenda® packet (0.9 net carbs)

1 teaspoon cinnamon (1.84 total carbs, 1.2 fiber)

1 large egg (0.6 net carbs)

1 teaspoon butter

(total carbs is 12.07, fiber is 8.8; net carbs is 3.27)


Put the dry ingredients in a coffee mug. Stir.

Add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. slice, butter, eat.



  • Your MIM can be toasted once it's cooked and topped with cream cheese if you like.
  • Be sure to use baking powder, not baking soda. Aluminum-free baking powder tastes better. Be sure the baking powder is fresh.
  • Feel free to replace the cinnamon with other spices or add sugar-free syrup.
  • Add a tablespoon of sour cream for a moister MIM.
  • Change the shape of your MIM by making it in a bowl.
  • Try replacing the cinnamon with 1/2 tsp of unsweetened cocoa (net carb count will be higher).
  • Make a sandwich MIM by by adding parmesan cheese, garlic powder and some salt and omitting the cinnamon and Splenda®. Use a square-bottomed bowl, then slice and put in the toaster to use as bread for sandwiches and burgers.


Pumpkin MIM

Fine for Induction; you can count the pumpkin net carbs as veggie carbs

5 tablespoons flax meal

1/2 teaspoon baking powder

1 oz softened cream cheese

1 egg

1/2 teaspoon cinnamon

1/4 cup pumpkin (canned pumpkin with no sugar added; do not use pumpkin pie filling)

Splenda® to taste


Mix the dry ingredients together and then blend in the wet. Pour into a sprayed bowl and microwave for approx 3 minutes. The amount of time in the microwave depends on the kind of bowl you use. This is a big muffin.


Savory Garlic & Dill MIM

1/4 cup flaxmeal (I used standard, not golden)

1/2 tsp. baking powder

4 grinds of sea salt (maybe same as 4 shakes table salt)

5 shakes dry dill (maybe 1/8 tsp.)

1 TBS + a pinch more GARLIC INFUSED olive oil (see below for info) or use 1/8 tsp. garlic powder

1 TBS Cotija cheese (or any other dry, powdery white cheese; like parm)

1 egg


Put all dry ingredients into a cup (or bowl). Stir with fork or spoon to mix ingredients. Add oil with many bits of garlic (or garlic powder). Add egg and mix together thoroughly with fork or spoon.


Microwave 1 minute 20 seconds.

Put a good layer of sour cream on top (about the thickness of a cream cheese spread, not over thick unless you love sour cream).


If making into a sandwich, let cool then slice lengthwise into two slices of "bread". Toast lightly and use for an egg breakfast sandwich or try as a grilled cheese. Good for a hamburger bun or for making a cold sandwich.



Muffin in Oven

In a pyrex/anchor custard cup:

Beat 1 egg


1/2 tsp melted butter

1/4 tsp baking powder

1/4 cup flaxmeal (ground flaxseeds)


Stir until smooth, then add 1oz of sharp cheddar cheese (or whatever flavor)

Bake 325 F for 15-17 minutes.



MIM for quick bread slices for sandwich or buns

1/4 cup flax meal

1/2 teaspoon baking powder

1/2 teaspoon Splenda®

1 egg

2 teaspoons heavy cream

1 1/2 teaspoon softened butter(add more if you want a stronger butter flavor)

Optional: Add garlic, onion, parmesan, salt, etc. to kick up the flavor. be sure to add in the extra carbs


Mix well, let mixture sit for 3 minutes

Microwave on high for 1:20

For bread slices, microwave in a square dish

For buns, microwave in a round dish/bowl

Slice in half and toast in toaster

Could also toast in a pan with butter for grilled cheese

about 2 net carbs



Rich Cocoa MIM

1/4 c flaxseed meal

1/2 tsp. baking powder

1 tbs. unsweetened cocoa

1 large egg

2 tsp butter

2 or 3 packets sweetener

2 tsp heavy cream


Mix dry ingredients in large rounded coffee cup.

Add egg, cream and butter. Stir well and microwave on high for one minute

Invert cup onto serving dish. Slice and eat with chilled heavy whipping cream.

About 4 or 5 net carbs.



Donut / Cake / Bundt variations on a MIM

Choose a shallow cereal bowl instead of a coffee cup.

Mix your MIM batter as usual in the bowl.

Scrape the batter away from the center of the bowl and place an empty, lidless, GLASS spice jar (don't use anything plastic) in the center of the bowl. Make sure the open end of the jar is pointing up.

Microwave your MIM as usual, then toast it, butter it, melt cheese onto it, fill the hole with blueberries if you're in OWL or beyond, etc.



Coconut MIM

1/4 cup flaxseed meal

1 packet sweetener

1/2 tsp baking powder

1/4 tsp ground ginger

2 tbs cream

1tbs coconut oil unrefined

1 large egg


Mix all ingredients as for regular MIM and microwave 1 minute 25 seconds.

Serve with cream cheese or butter.




Flaxseed Pancake

Allowed on Induction with no added fruit

Makes about 6 pancakes.


3/4 cup flax meal (24.27 total carbs, 22.8 fiber; 1.47 net carbs)

1/4 teaspoon baking soda (0 net carbs)

1/4 teaspoon baking powder (.319 total carbs, .0023 fiber; .3167 net carbs)

1/4 teaspoon salt (0 net carbs)

3 packets Splenda® packet (2.7 net carbs)

1 egg (.61 net carbs)

1/4 cup heavy cream (1.66 net carbs)

1/3 cup water

1/2 teaspoon vanilla (.266 net carbs)


Mix dry ingredients together and mix well.

Add cream, water, egg, and vanilla.

Mix well. Add more water if batter is too thick.

Spoon on greased hot griddle.

Cook on low temperature until almost cooked all the way on one side, then flip to brown the other side. Takes longer to cook than regular pancakes and will burn if the heat is too high.

try adding blueberries if you're on the berry rung of OWL.



  • For entire recipe, 29.825 total carbs, 22.80 fiber for 7.02 net carbs for entire recipe (without fruit).
  • If you get 6 pancakes, it's 1.17 net carbs per pancake.
  • When doubling the recipe, 3 Splenda® packets is fine.
  • These can be baked in the oven (325 or 350 for about 20 minutes or until cooked through) rather than on top of the stove.
  • They can be made into muffins if you double the recipe.
  • You can double the recipe (except for the Splenda®) and add 1 cup frozen unsweetened blueberries (18.86 total carbs and 4.18 fiber; 14.68 net carbs), bringing the total net carb count for the recipe to 26.03 and 2.17 net carbs per pancake.
  • Obviously, if you get more or less pancakes, your net carb count per pancake will change.


Single Flaxmeal Pancake

2 eggs beaten

2 tbsp flaxmeal

1/4 tsp baking powder

Splenda to taste


Cook in frying pan or griddle same as you would a regular pancake. Tastes wonderful topped with butter. 


Ingredient variations to think about...


Chopped Walnuts

Chives & Sour Cream (instead of butter) 

Vanilla, pure extract  (someone did this to her MIM, and she was reminded of French Toast) 


NOTE:  If you have any favorite variations on the MIM, please let me know.  I will add it to the list.  When it comes to recipes, sharing is caring!  LOL.

23 votes + -


knittnponder wrote 80 months ago:
Awesome! I was going to google it myself but saw your blog. Thanks for doing all the leg work! I bookmarked you. :)
martinah4 wrote 80 months ago:
Thank you for this! I'm going to print it!
DahnaLane wrote 80 months ago:
knittponder... You are welcome! :)
DahnaLane wrote 80 months ago:
martina4... and You are welcome too! have fun, they are tasty tasty tasty...
dawnm92 wrote 80 months ago:
I had never heard of MIM. I will have to check into these and see how they might fit into my low-carb plan. Does anyone have pictures of these? I'm curious what they end up looking and tasting like....

Thanks for putting all of this together and thanks for sharing! :-)
Slpst46 wrote 59 months ago:
thank you - i need to try this!
frugalafterfifty wrote 59 months ago:
I'm glad I saw this. I have lots of flaxmeal at home and will be giving this a try. Thanks.
threshkreen wrote 59 months ago:
This is wonderful. I've tried coconut flour muffins and they aren't too bad, but I will try these.
Hearts_2015 wrote 59 months ago:
thanks for sharing your ideas! If not already mentioned it's best to store ground flax in the freezer as once it's ground it spoils easily. Sounds like you grind as you go though, which makes it nice and fresh. Unfortunately I had to skim through quickly but I'll be back to get some of your ideas to try! :)
Theresafinallygetsitright wrote 59 months ago:
Thanks for sharing! Sounds good and I love single servings
Anonymous wrote 53 months ago:
Did savory version with italian seasoning and garlic powder. Sliced and buttered. Yummy!
Anonymous wrote 51 months ago:
Great recipes!! Can I add a bit of applesauce or banana for sweetness instead of splenda?
AtlGlamBabe34 wrote 50 months ago:
I just made (and devoured) the Rich Cocoa one. Then my brain thought about Zucchini Bread. I think the basic could easily become ZB, just adding zucchini, nutmeg, and walnuts (if you're at that rung, or you could skip the nuts). I'm gonna try that for my next MIM. I'll let you know how it goes!
ScrappyLiz wrote 49 months ago:
love this list - thanks!
Anonymous wrote 43 months ago:
Make the cocoa MIM but before you nuke it, drop a teaspoon of peanut butter on the top. Cook. Look the peanut butter is gone! No, it's just sunk to the middle to give you a warm delicious filling. Also works with cream cheese.
Anonymous wrote 38 months ago:
You left out the salt and the TBs of sour cream - rather bland and dry without it.
Anonymous wrote 37 months ago:
Great recipes, but you need at least one picture so we can pin you on Pinterest :)
Anonymous wrote 37 months ago:
Mmmmm can't wait to try these Thank you for sharing
Anonymous wrote 36 months ago:
Oh I am so glad you out this out and with variations. I just had the savory one and topped it with butter, parsley and garlic like the red lobster biscuit topping. Yummmmm!
Anonymous wrote 35 months ago:
Thank you fro your time and energy to research and post this I appreciate it
Anonymous wrote 31 months ago:
I love the rich cocoa MIM recipe, but use coconut oil in place of butter, add a couple teaspoons of coconut flour, a little more heavy cream, and sugar free chocolate chips....decadent! Top with chopped pecans mixed with unsweetened flaked coconut and sugar free caramel ice cream topping...German Chocolate yumminess!
portcat21 wrote 26 months ago:
I look forward to trying all these variations. I'm excited about being able to have toast with my eggs! You can also substitute ground almond meal for the flax.
Anonymous wrote 16 months ago:
These are wonderful. I use a combination of flaxmeal, almond meal, and coconut flour. I'm eating the bread slices now. I was looking for bread for an egg sandwich, but it smelled so good that I just ate it without the egg!

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