Dr Oz: Miracle Microwave Muffin & Jorge’s Lemon-Limeade Recipe

By on February 13, 2012

Dr Oz: Microwave Muffin Recipe

On today’s show, Dr Oz introduced Fitness Trainer, Jorge Cruise, who is the author of The Belly Fat Cure Fast Track. His best-selling book tells you how to swap carbs in order to drop 14 pounds in the first 14 days. (Sounds like a plan to me!) Jorge showed Dr Oz Fans quick and easy ways to boost energy in under 5 minutes. It’s so easy, anyone can do it.  You start the day with Yerba Mate Tea to flush our your fat, and you eat delicious things like Miracle Microwave Muffins and Lemon-Limeade!

Dr Oz: Miracle Microwave Muffin Recipe

Ingredients:

Jorge Cruise Microwave Muffin Recipe

Jorge Cruise Lemon-Limeade

- ¼ cup of ground flax
- 1 tsp of baking powder
- 2 tsp of cinnamon
- 1 tsp of coconut oil
- 1 egg
- 1 packet of Stevia (sugar substitute)

Place the ingredients into a mug and put it in the microwave for 50 seconds. Allow to cool and then enjoy!

Dr Oz Lemon-Limeade Recipe

Ingredients:

- 4 Lemons
- 3 Limes
- 1 Tbsp stevia
- Fresh mint

Doctor Oz squeezed the juice from both the lemons and the limes into a glass. Jorge had Dr Oz add the stevia and the mint. Stir it up and you’re done! Sit back and relax with you homemade lemon-limeade.
Vitamin C is known to help reduce fatigue and make you more alert. Studies also show that citrus scents stimulate alertness. Avoid blood sugar spikes with Stevia, which is a low calorie sugar substitute.

Have you tried any of these recipes? How did they taste? Leave me a comment.

Don't forget to like us on Facebook and to follow us on Twitter and on Pinterest!


Comments to Dr Oz: Miracle Microwave Muffin & Jorge’s Lemon-Limeade Recipe

  1. We were thrilled with the content of the Feb 13, 12 show. Learned much, esp info to share with our diabetic sons.
    Thank you.

  2. I tried both tonight. Yumm! The lemonaid was deliciousand the flax muffin was surprisingly good, the cinnamon made it.

  3. have flax seed ..how to make it into ground flax seed? can I use a blender and put on grind?

  4. Watched the show, and thought the Muffin would be a great idea, I calculated the nutritional values (using Calorie King database) in case anyone is curious. This is a great starter for the day, lo cal, high protein and fiber.
    Calories 275
    Fat 17.7 gm
    Sat Fat 6.1 gm
    Chol. 163.7 mg
    Prot 11.7 gm
    Sodium 245.2 mg
    Fiber 10.4 gm
    Carbs 14.5 gm
    Sugar .2 gm
    Calcium 330.4 mg

  5. I tried the muffins this morning. I’m not disappointed but not satisfied. I thought they were lacking flavor, but the texture was great. I fed that one (with butter) to my kids and they thought it was ok. My 10 month loved it. I made a second with two packets of stevia (I guess I have a big sweet tooth) and a little bit of nutmeg and ginger. A bit better but I’m thinking about adding some fruit (blueberries, raisins, cranberries, diced apples or apricots.) to boost the sweetness and flavor without adding anything bad (like sugar) to it. Would that defeat the purpose of the low carb idea? I would love to hear others input on adding fruit (good and bad). I want to lose weight, but I don’t think I could eat these muffins very often without a bit more flavor.

    I’m really impressed with the flax in place of the flour a normal muffin would have in it. I have been trying to find ways to add more flax seed to my diet. It has so many health benefits. This is perfect and so easy! I love that it is from scratch and not something from a box or the freezer section. I also suggest using aluminum free baking powder since you’re using quite a bit for one muffin and aluminum is not healthy for us at all!

    Karen, I used the grinder blade on my magic bullet. A coffee grinder would also work. I’m thinking that if your blender has a grinder blade, and a grinder setting, it should work just fine.

  6. I just tried it adding 1/4 cup of frozen blueberries (& 2 packets of stevia), I had to cook it for 1:30 since the blueberries were frozen, but it turned out good. My 5 year old (who decieded he didn’t really like them, said that the blueberry ones were acceptable). I made one for my 10 month old (he was still hungry) with chilled pumpkin puree. It took 2 minutes to cook but it tasted pretty good and he loved it. I’m thinking banana would be great for him too. I just love that I can give my kids something healthy for breakfast that they will actually eat. And for the kids I can use baby food purees or diced fruits for flavor and they think they’re getting a cupcake for breakfast. I just found that when adding a fruit or puree that you need to watch it cook. It will come up out of the cup an inch or two before it’s done, so if it’s doesn’t do that it’s probably not done (or you have a really big coffee cup!) Also when you take it out if it’s still sticky on top when you touch it, it’s not done and will need to cook a bit more. I love cooking and experimenting with food to make it healthy and yummy at the same time, so this was a lot of fun and my family got to try several different flavors.

    Thanks! Dr. Oz. That was a great show yesterday!

  7. I made the muffin–good texture, no taste. It needs more spice. I love the add-ins Scrimply suggested, so I’ll play with it. You’re so right about the baking powder; I’ll get an aluminum-free one today.

    I used coconut oil, but it was hard at room temp–should it be? Also, my husband’s ancient Stevia had hardened into a hockey puck, so instead I used a packet of Splenda, which didn’t make it very sweet. It was just OK with fruit spread.

    I needed a break from two weeks of Dr. Oz’s fabulous Noodle Pudding–Greek yogurt works so well, and I chopped a few apricots and craisins for the top–pretty! I wonder if shirataki noodles would work as pasta in it?

  8. And thanks to John Hicks for the calorie breakout.

  9. ChrisK…YES, the coconut oil is hard at room temp–great health benefits of this oil

  10. Ah – I’ve known about that muffin recipe from ATKINS boards years and years and years ago!! Look it up online – there are a thousand versions of it out there. Any low carb site will have it. Just look up low carbing sites – they’ve all been coming up with low carb recipes for thirty years and really know their stuff. It’s good that Jorge is putting it out there though, for the people that for one reason or another think Atkins is a crazy dangerous diet, when really is all about what Jorge is saying – no sugar! Low carb! Another great recipe out there is for Revolution Rolls – look ‘em up…great for making pancakes, hamburger rolls, and even cakes! All low to no carb.

  11. I Tried looking the muffin recipe (which is gluten free also) up on the Dr. Oz web site that was totally useless! (I wasted 45 minutes looking on Dr.. Oz website.) I finally found it on the diabetic website. Thank goodness for GOOGLE

  12. ChrisK, Let us know what you come up with. I put 1/4 cup banana and 2 packets of stevia. Not bad. I’m going to buy some of the stronger/purer stevia soon, then hopefully using more won’t give it an aftertaste. The banana one took a long time to cook. (I added a few more tbsp of flax too because it was pretty runny). Coconut Oil hardens below 76 degrees. I keep a jar by the stove for cooking with, I nuke it a few seconds when it’s too cold so that it will mix in well. Dates make a good sweetner too. I need to buy some. I don’t use splenda at all. Chemicals scare me. ;) I missed the noodle pudding, I’ll have to check that out. I make my own yogurt, I’ve found that for greek style you can add a little knox gelatin to the batch.

    Jenna, thanks for the other ideas. I definately need a replacement for hamburger rolls. (one of my downfalls) I never thought of looking up Atkins recipes, that’s a great idea!

  13. I changed up a few things and it was much better! Instead of flax I used almond meal, I used 1/2tsp baking powder, 1tsp cin. and half a banana smashed up; everything else the same! Blueberries would prob be delish!!

  14. I advise you all you carb-counters to disregard the calorie-count information someone posted, above. It is WAY off! There is no possible way that this muffin – made according to the original recipe – has 14grams of carb! No possible way whatsoever. Do the math yourselves and see what you wind up with. I did, and the figure I came up with about 5gm of net carbs.

  15. Also, instead of adding sweet fruits or other ingredients that might throw my diet, I added 2tsp of unsweetened cocoa powder to the mix, and I reduced the tongue-biting 2tsp of cinnamon down to 1/2tsp, and WOW! I ended up with a scrumptious, moist chocolate muffin that tasted great all by itself! And when I increased the stevia to 2 packets, I suddenly found no need to ever eat fattening chocolate cake ever again!
    Tip: Let the muffin cool and add a dollop of sugar free or fat free Cool-Whip on top and voila!- a guilt-free, individual dessert! Mmmm!

  16. Did I use the wrong flax?? The ‘flaxseed meal’ (Bob’s Red Mill organic whole ground) that I used caused tremendous belly pain, bloating, etc. The bag says that a serving is 2 TB, and the recipe calls for 1/4 cup! My diet is usually on the high side of average anyway, and I’ve enjoyed bran muffins for years. This was disappointing, because it was all so quick and easy.
    Maybe I’ll try rice flour or almond meal, as someone else did.

  17. The muffin was a little bit on the bland side for me, but I just tried to think of the good benefits of this muffin and I ate it! I will make these again….they were huge too – which is something of a mind over matter when dieting or eating healthy – if you see a big portion it doesn’t feel like a sacrifice!

  18. Tried the muffin. Yuck, yuck, yuck.. Worst thing I’ve ever tasted in my life. I might try it again with RosyPosy;s version with the cocoa. I also thought that much cinnamon made the muffin bitter. Does anyone else think the stevia sweetener leaves an after taste in your mouth?

  19. I made the muffin yesterday and enjoyed it with a little butter. However, I forgot to add the baking power. Today after including the baking powder to the mix, it was inedible. So I mixed up another cup and decreased the baking powder to 1/4 teaspoon and enjoyed the muffin.

  20. oops….I used baking soda not baking powder. When I checked the can for aluminum, I discovered my mistake. So, I will try again.

  21. My chocolate-version discovery actually came out surprisingly well – providing you make a few necessary changes:
    First, spray your mug very lightly with Pam spray, then add the egg and 1 teaspoon coconut oil, beating well with a fork. Now add in 2 teaspoonfuls of unsweetened dry cocoa (Hershey makes this in a can, in the baking aisle), plus 1/2 teaspoon cinnamon, blending well. Then add in only 2 Tablespoons of ground flaxseed meal – NOT the 1/4 cup the original recipe calls for (2T is your daily recommended dose anyway), plus 3 packets of Stevia brand stevia (it’s not bitter like some others). Blend everything well. Place mug in center of microwave and set it on high for exactly 1 minute. Wow.
    Let muffin cool, then slice it and toss with fresh berries and a small dollop of sugarfreee CoolWhip and you will be in heaven!

  22. Heheh…. In my excitement, above, I forgot to mention adding in the baking powder – which is important to make the whole thing rise and get all cake-like! Add it at the last step, with the flax and stevia. Enjoy!

  23. Jessica Rella says:

    I was excited to be able to make a quickie breakfast that would be healthy. I have to say, it tasted awful, completely awful. I was disappointed. HOWEVER, the following morning I did it again, yes it was just as awful BUT I actually feel a difference. I normally get a bacon, egg and cheese bagel and then an apple in another after after that…..I ate this muffin, this healthy muffin at aruond 8:45am and it is now 10:45am and I am still not hungry and normally I am STARVING. So I will continue this magic muffin, but I wanted to be honest in this because yes you will get discouraged when you taste it, but stick with it! It does what it’s supposed to do, curve your appetite and other healthy things. Obviously you can tell that these last few months have been my first time ever needing to diet and watch what I eat, but I’m determined to lose weight and be healthier…and this muffin it quick and easy and does the trick!

  24. Thats Not My Name says:

    Just go out and buy yourself a nice box of delicious Entenmanns cake and enjoy life.
    Your all gonna go rush to make and eat these muffins for what? Your only going to do this “extreme” muffin for maybe 2 weeks till you cant take it anymore. Then the moment you take in some sort of delicious treat you will go on a binge and shock your body lol.
    Key is Moderation.. Everything and anything in Moderation. You want this “extreme” muffin do it in moderation lol

  25. Deborah Mathison says:

    I’ve been gradually adjusting this recipe and here’s my new favorite: 1/8 c. ground flax seed, 1/8 c. oat bran, 1 tsp. cinnamon, 1 tsp. cocoa powder, 1 diced strawberry, 1 Tbsp. applesauce (a common substitute for oil in recipes), 1 tsp. coconut oil, 1 egg (lightly beaten), 1 tsp. Stevia. Microwave for 1 minute. I even threw in some raisins this morning for the iron I need! Fabulous and very satisfying.

  26. Deborah Mathison says:

    Oops! I, too, forgot to include the 1 tsp. of baking powder!

  27. lauren zavier says:

    i make a mix of lemonade and ice tea because of this show and it’s delish!
    I make a simple syrup with stevia – i hate the grainy sugar in cold drinks -
    use fresh lemons and mix with a quart of yerba mate ice tea.
    i can’t get enough!

  28. I made the muffin and mixed briefly. It was fine and doable but I added a teaspoonful of Ligonberries on top. OUT of sight. Now have a way to use the ligonberries on something healthy!

  29. Well, I tried the variations and I’m still way short on flavor–the texture is perfect, but I feel like it’s one of those synthetic models of food that restaurants in Japan display. It looks like a great bran muffin, but I bite in and nothing happens taste-wise. I taste all other food, so I’m stumped. I’ll go look at bran muffin recipes and see if anything can be learned.

  30. Well, thanks to ScrimplyThrifty and CookieTina I’m dedicating the rest of my life to the quest for the perfect microwave bran muffin! I’m so happy with today’s product, and I found what I think is the missing ingredient–a splash of vanilla extract seemed to marry the flavors so that it was much more like a Greek diner bran muffin (I have high standards). I used less sawdusty studd (blended flaxseed and oatbran), and also threw in the suggested banana (about a sixth, mashed), some raisins, and a Tbs of my dh’s homemade sugarfree applesauce. I put a little reduced-fat cream cheese on it and it was excellent!

    Everything Scrimply said happened–I ended up cooking the thing for probably 2.5 minutes in spurts; the extra liquids did make it wettish, but I kept nuking it until the stickiness seemed normal. I think letting it cool will help, too. But thanks for a great thread, all! CookieT, I got some almond meal and will be trying that, too.

  31. studd should be stuff. I did NOT have a studd muffin for breakfast, thank you very much!

  32. And Deb M’s right, applesauce is a good swap for oil. Love pumpkin, too. My mother used to make a tomato soup cake in the 1950s–maybe I’ll try some mashed seedless tomato pulp when the dh’s tomato factory is in swing.

  33. This is crazy! I just gave birth 2 months ago and have had little sleep and a lot of stress (birth was more complicated than most, and newborn is not sleeping). I was in GREAT shape before pregnancy, but my baby was small so I ate, and ate and ate! I gained 45 lbs. Now I’m trying to lose it and have lost all but 15; however, my temp has been really low (96.6) which means my metabolism is slow (despite me eating 1400-1700 calories a day and working out 1+ hours a day. I’ve measured my temp every morning after breakfast and it was 96.2-96.6 and today after having the magic muffin (instead of my eggs + veggies and fruit) my temp was 98.6, I was AMAZED! I’m going to replace anything cooked with olive oil with coconut oil and see how my temp reacts. It is promising!

  34. I didn’t have any coconut oil on hand, so I used Becel soft margarine in its place. My muffin turned out moist and tasty just as is with no additions. I sliced it into three portions and topped each with a pat of the same Becel margarine and voila!! It was delicious. I love that it is a fast, easy and healthy alternative to store or restaurant morning temptations.

  35. I used applesauce for the oil and egg substitute because of egg allery and it was great! Tried it with the egg substitue and the oil and this way was more moist. Tasty! With gluten allergy this is awesome and also vegan if using these ingredients.

  36. anonymouse says:

    Dear scrimply and other users who would like a cheaper, low fat version of “greek-style” yogurt……..Found this while searching the web, some time back and am satisfied with the result…….I get unflavored low fat or non fat yogurt. (3x’s cheaper). I place a strainer in a bowl and line the strainer with cheesecloth. Spoon the yogurt onto the cheesecloth and place plastic wrap over the yogurt. I let it remain in the fridge overnight. The extra moisture/whey will release to the bottom of the bowl, resulting in a thick, custurd-like yogurt, much like the pricey greek version. I realize Greek style can have more protein, but regular yogurt usually contains more calcium. I need more calcium and balance my protein over several meals instead of relying on one item to provide my daily intake for me.

  37. RosyPosy says:

    i never heard of regular yogurt having more calcium. I do know that the Greek style has twice 2X the protein as regular yogurt, which would explain the higher price, but in my opinion, it’s worth it. After all, you would need 2 servings of regular yogurt to get the same protein as in one serving of Greek yogurt, so not only would you be overeating, but you’d be using up your yogurt twice as fast, which pricewise, would come out to the same cost as the Greek variety. And the Greek yogurt is just so smooth and creamy and much less bitter!

  38. The first time I tried the muffins, they were very unpleasant tasting (bitter). I’m not sure if it’s because my baking soda container looked like my baking powder container, so I inadvertently used the soda. I could not finish the muffin. The next day I used the right ingredient of baking power, and added an additional 1/2 tsp of cinnamon and also included 1/2 tsp of nutmeg. I also doubled the Stevia (used two packets). It really was delicious. No kidding. From an unpleasant tasting muffin to a delicious one. I think I could have increased the nutmeg to a whole tsp, because it had a nice little spiciness to it. I’m going to try that next time. Warning: use an extra large mug.

  39. I too have played around with this recipe…the first one was so dry and blahhhhh. I have added raisins, craisins, crated carrots and pecans. I understand the chemistry of the muffin, but decided to create a muffin I would like and want to eat every morning. My variations to the best muffin is:4-5 finelyl chopped pecans, 1/4 cup raisins, in addition to 2 full tsps of cinammon I add 1/2 tsp of nutmeg, and instead of Stevia (weird sweet taste) I use a drizzle of agave nectar. I found if I mix everything really well and let it set for 5 minutes it kind of effervecses and raises really nicely. I cook for 70 seconds. Tip on using shredded carrots is to nuke them first for about 1 minute to soften them up. Zucchini season is coming too! Variations are endless. The best part is eating one muffin and I feel good throughout the day – a small lunch, few almonds or apple in the afternoon and small dinner — haven’t lost a pound but I am feeling great.

  40. I ran out of flax seed so I substituted 1/2 cup ground oats in place of the flax seeds, everything else remains the same. This muffin tastes great with the addition of either 1/3 cup of plump raisins or chocolate chips.
    OATMEAL CHOCOLATE CHIP MUFFIN IN A CUP
    1/2 cup ground oats (grind them in a magic bullet)
    1 tsp baking powder
    1/2 beaten egg
    2 teaspoons Becel soft margarine
    OPTIONAL:
    1/3 cup chocolate chips OR
    1/3 cup plumped-up raisins (soaked in boiling water for 10 minutes)

    Stir and mix with a fork until all ingredients are moist.
    Microwave for 50-55 seconds.

  41. anne lloyd says:

    love all those variations on the microwave flax muffin. Creative preople out there.

  42. i look forward to trying some of these ideas. i have found for myself that trader joe’s brand of stevia is not bitter at all. i love it.

  43. Do you have to use coconut oil? I can’t find it anywhere.

  44. Judy Heinen,
    I used 1 teaspoon of Becel soft margarine in place of the coconut oil, and my muffin turned out moist and tasty.
    Hope this helps.

  45. Jeepers. For all of you geniuses adding fruit, applesauce and/or carrots, you are UNdoing the ENTIRE low-carb POINT of these muffins. Wow. And really? Margarine? Even Becel, which apparently is not the devil (no transfats) is still NOT what the recipe calls for. It calls for coconut oil. Why? It’s NOT a random choice. Coconut oil, especially virgin cold pressed, is the absolute best oil for your health – google it. Learn something. Coconut oil can be found at many grocery stores but it wouldn’t hurt you to walk into a health store for goodness sakes. You might pick up a can or two of coconut milk and change your life. (Coconut may be a key to unlocking metabolism plus it also contains anti-aging properties and fights alzheimers, just to name a few attributes.)
    I think when a recipe is posted, how about you try the *actual* recipe before you make changes. You wanna get creative, that’s great, go write it up on your own blog.

    ANGIE GORR, you should consider googling iodine and thyroid. Your low body temp average and baby weight gain could be due to an iodine deficiency brought on during pregnancy – check out Dr David Brownstein’s book(s) on the subject. Iodine is an essential nutrient, iodine deficiency is rampant in the US, and it is ridiculously easy to fix, but you may needlessly suffer for years or a lifetime without a proper diagnosis. Good luck to you.

  46. I used 1/8 c oat bran and 1/8 c ground flax and 1/2 tsp. baking powder and then put some pineapple in the Magic Bullet and then added that. Muffin was smaller but very tasty. Nice and sweet with 2 packets of Stevia.

  47. EWWW…hmm try again, ozzie

  48. I had trouble finding this on Dr. OZ web site. thanks to bing I found it. I plan to give them a try.

  49. Jojodancer says:

    Ok everyone. I tried this recipe 2 times and it did not work out once. The first time, I put the powdered ingredients on the bottom and they did not mix into the muffin. The second time I put the powdered ingredients on the top and it blew up in my microwave. Is there some secret to getting this to work correctly the I seem to be missing? Are the ingredients supposed to be mixed up before you put them in the microwave? The directions say nothing of this and as a novice in the kitchen, it would be helpful to have exact directions.

  50. You need to mix it up with a fork before you microwave. it works perfectly!

    I never use the baking powder and it always turns out great! Also I use the organic NOW Better Stevia from GNC without any additives. Awesome! Can do my cardio workout with this and have lots of energy!

  51. I used protein powder instead of flax meal: 1/4 c protein powder, 1 t flax seed, 1/2 t vanilla, 1 t cinnamon.
    Jojodancer, the wet ingredients need to be well blended then, add the dry and mix until it forms a heavy batter. You can also put a paper towel over the top of the mug to keep it from spilling. You have to use a very large mug also.

  52. I just made the first one and only added 15 chocolate chips. NO need for 1/3 cup full. It was PERFECT. I also threw in dash of instant expresso and a little oatbran to go with the flaxseed since I didn’t have enuf flaxseed.

  53. Just wanted to comment that this is supposed to be a low carb muffin. So those of you advocating the addition of oat bran will undo and thwart the benefits of a low carb diet.
    This is very important to consider. I am on a low carb diet, under medical supervision, and limited to only 50 carbs daily, and I have lost 12 pounds in the last 6 weeks.
    Doctor has not approved flax seed, hemp seed, chia seeds (all which I do love ) yet, so I have to wait until this recipe is approved for me.
    Unfortunately, fruits has carbs, so I’m limited and must now avoid the addition of any added fruit. Just wanted to add some possibly helpful comments.Also, those of you adding chocolate chips ( I don’t know why??) better make sure they’re dark chocolate ( at least 60% cacao), and relatively sugar free if you really want to reap the benefits of this low carb muffin.
    Yes, it does take hard work and vigilance to really be on top of everything in one’s diet if you want optimal results.

  54. Οne morе isѕue iѕ that ѵideo gamіng becаme one of
    the all-time biggest forms of exсitement fοr pеοple
    of nearly eѵery age. Kids play video games,
    and aԁults do, too. The actual XBox 360 іѕ onе of
    thе favoritе νideo games ѕуstems for people who loѵe to have hunԁreds of
    activities availablе to them, and who like tο
    expеriment with livе with other people all over the worlԁ.
    Thanκ you fοr sharing yοur ideaѕ.

  55. Wow! They were REALLY BAD! Strong and bitter……I researched other recipes for this and they called for 1/2 the amount of baking powder.

Write a Comment

DrOzFans.com is not endorsed by or in any way affiliated with Dr. Mehmet Oz, ZoCo Productions LLC or to ZoCo 1 LLC. ZoCo 1 LLC is the owner of the following trademarks: DR. OZ™, ASK DR. OZ™ and THE DOCTOR OZ SHOW™. We are an independent and unofficial fan and news site unrelated to any of the entities above.