Delicious Cinnamon MIMs

For the Muffin

  • 1/4 cup almond meal
  • 1/2 teaspoon baking powder
  • 1 packet Splenda (or 2 if you’re into sweeter things)
  • 1 teaspoon (yes I know it’s a lot, just trust me) cinnamon
  • Tiny bit of salt, if you want
  • 1 large egg
  • 2 tsp butter

Muffin Instructions:

  1. Combine dry ingredients in a coffee cup. Stir ‘em up real good.
  2. Add wet ingredients to the coffee cup. Stir ‘em up real good.
  3. Microwave for one minute.
  4. Dump onto plate.

For the icing

  • Cream cheese, softened in the microwave
  • Splash of vanilla
  • Splenda to taste

Icing Instructions: Keep on stirring and adding Splenda until it’s very smooth and is as sweet as you want it to be.

Delicious Cinnamon MIMs

For the Muffin

  • 1/4 cup almond meal
  • 1/2 teaspoon baking powder
  • 1 packet Splenda (or 2 if you’re into sweeter things)
  • 1 teaspoon (yes I know it’s a lot, just trust me) cinnamon
  • Tiny bit of salt, if you want
  • 1 large egg
  • 2 tsp butter

Muffin Instructions:

  1. Combine dry ingredients in a coffee cup. Stir ‘em up real good.
  2. Add wet ingredients to the coffee cup. Stir ‘em up real good.
  3. Microwave for one minute.
  4. Dump onto plate.

For the icing

  • Cream cheese, softened in the microwave
  • Splash of vanilla
  • Splenda to taste

Icing Instructions: Keep on stirring and adding Splenda until it’s very smooth and is as sweet as you want it to be.

EMERALD ISLE SOUP

1/4 cup leeks or onions, chopped, about 3/4 ounce 
1-2 tablespoons butter 
16 ounces frozen broccoli 
2 cups chicken broth, homemade preferred 
Salt and pepper, to taste 
1 cup heavy cream 
Pinch nutmeg, optional

Sauté the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.

Makes about 6 servings 
Freezing not recommended

EMERALD ISLE SOUP

1/4 cup leeks or onions, chopped, about 3/4 ounce 
1-2 tablespoons butter 
16 ounces frozen broccoli 
2 cups chicken broth, homemade preferred 
Salt and pepper, to taste 
1 cup heavy cream 
Pinch nutmeg, optional

Sauté the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.

Makes about 6 servings 
Freezing not recommended