MACRONUTRIENT RATIO: 4:1
50g raw egg, mix well
22g oil (olive works well)
13g flaxseed meal
11g RAW baby spinach, chopped small
1g baking powder
1g baking soda
10g butter, reserved for topping
1Mix all of the ingredients except the butter together very well.
2Lightly oil a glass baking dish (I used a 2 cup Pyrex storage bowl). Pour the mixture into the dish.
3Microwave on high for about 2 minutes. The center should be firm and cooked thoroughly. Allow the muffin to cool and use a small scraper to loosen the sides and bottom to remove.
4Cut the muffin in half and toast it in a toaster over (NOT an upright toaster!) or use the oven broiler. Spread the butter on top and serve.
5 Make and cook the muffin in the microwave ahead of time. Store them in the refrigerator. Toast when you are ready to serve them.