Muffin in a Cup or Muffin by The Batch

It baked up very nicely. I offer it here, for those who are interested. This recipe makes 12 smallish cupcake-sized muffins, each of which is half the size of the original muffin recipe, so *2* would be needed to equal one serving of protein. Net grams of carbs (IOW, the grams of fiber are already subtracted), not counting sweetener, are less than 5 grams per *2* muffins, not including sweetener, but counting the chopped pecans, if you use my version of the low-carb baking mix given below. If you substitute something else, you'll have to calculate your own carb count :)

Baking mix:
Equal amounts by *weight* of flaxmeal, ground almonds, ground sunflowers, and then half-and-half oat bran and wheat bran--ie, the total weight of the two brans is the same as each of the other ingredients (could use one or the other, I think they're about the same for net carbs). I buy whole, unblanched, raw almonds and raw unsalted sunflower seeds, weigh them, then process them in my food processor until finely ground--you could also put them through a hand-turned mill or maybe a blender. Mix all ingredients thoroughly, then store in an air-tight container in the freezer. Put back in the freezer quickly after measuring, as the flaxmeal degrades when exposed to light. Net carbs per 1/4 cup serving: 4 grams (fiber already subtracted).

Recipe for muffins
Combine liquid ingredients:
6 eggs, well beaten
3 TB butter, melted (could probably substitute olive oil if preferred)
1 TB molasses (adds 1.25 grams carb per muffin, making the carb count for *2* muffins about 7.5), or other liquid sweetener (if using a powdered sweetener, add to dry ingredients)

Stir together dry ingredients:
1.5 cups low-carb baking mix
1 tsp baking powder
1 TB cinnamon
1 tsp ginger
1 tsp cloves
(all spices optional, of course--can also
substitute 2 TB cocoa, which would add 2 grams net carb to whole recipe)
powdered sweetener to taste, if using
2 ounces coarsely chopped pecans (or other nuts--pecans add 4 grams net carbs total to whole recipe, or 1/3 gram per muffin, 2/3 per serving of 2 muffins)

Add liquid ingredients to dry, and mix well. Divide into 12 muffin cups as evenly as possible. Bake at 425 F for 15 minutes, or until tests done (wooden pick comes out clean). I haven't taste-tested this version yet, as it wasn't lunch time when they were done :) But they sure smell good! However, caveat: TEST your own BG every 15 minutes for a couple hours after eating one of these to make sure they don't spike *your* BG. The microwave version didn't spike mine, but I haven't tried this version using molasses yet.