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Old 09-22-2007, 09:45 AM   #271
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Okay, Sally, i tried your almond muffins.

THESE ARE SERIOUSLY SINFUL!!!

I tried one today with almond flour, no flax, and put a LC choc in the middle for the lava muffin. Yeah, I read that people said it was yummy. Wow, it was unbelievable. This is the only thing besides LC cheesecake that really does taste as good-if not better- than the traditional sugar laden ones.

I'm sure the almond flour makes it scary high in calories so I'll be going back to my flax. But wow I see birthday cake appearing again in my future.

Keep the ideas coming everybody!
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Old 09-22-2007, 12:36 PM   #272
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I have acted in various Wilde productions both written by and about him. He had 'nothing to declare but his genius'!

I am certain he would have enjoyed a 1 minute muffin too. hee hee
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Old 09-22-2007, 01:35 PM   #273
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I went to my health food store today and picked up some goodies. The following is not induction friendly, but it's a great great snack as you move through OWL. The recipe below is based on the idea of the MIM, with obvious delicious variations. I wasn't sure about it at first, but decided it was good enough for me to post the recipe. Hope you enjoy!

***Variation Alert***
Carob Chip Cookie

1 1/2 Tbs. Flax Meal
1 1/2 Tbs. Almond Flour
1/2 tsp. baking soda
**Mix**
1 Tbs. Coconut Oil, softened or melted
**Cream together with dry ingredients**
1 Tbs. Unsweetened Carob Chips
1 egg yolk
**Mix Completely, microwave for 1 minute.**
The result is soft and spongy, yet very dry. I wanted to get away from the muffin texture, so I eliminated the egg white. The resulting texture was slightly crumbly and very much like a cookie. I'm sure you could keep the egg white for more protein and added fluff. The combination of almond, chocolate, and coconut flavors made this a very, very welcome desert-type flavor. CAUTION! The recipe's stats follow, from ****** and my calculations, so I make no guarantees!


Amount Per 1 serving
Calories 341
Calories from Fat 282.24

% Daily Value *
Total Fat 31.36g 48%
Saturated Fat 15.87g 79%
Polyunsaturated Fat 1.22g
Monounsaturated Fat 3g
Cholesterol 217.77mg 73%
Sodium 32.31mg 1%
Potassium 0mg 0%
Total Carbohydrate 10.3g 3%
Dietary Fiber 5.5g 22%
Protein 9.25g 19%
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Old 09-22-2007, 07:52 PM   #274
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Originally Posted by Cablegriz View Post
I started making a 'bread' by using 1Tbsp coconut oil, 1/4 cup flax, 1 egg, 1/2 tsp BPowder, pinch of salt and 2 tsp granular splenda. press into bottom of a square rubbermaid sandwich container. It's a little dryer mix, but great for toast. Nuke it for the min, like a muffin, when done, I slice it in half (like cutting a sandwich in half) and pop the 2 halves into the toaster. I like to spread with peautbutter for a filling breakfast, with coffee.
Does it fall apart in the toaster? Or would it be better to use a toaster oven?
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Old 09-23-2007, 04:10 AM   #275
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baking soda vs baking powder

I have read in this thread that some have used baking soda rather than baking powder. I guess it doesn't much affect the muffin, but what is the difference and do any of you have a preference and why.

For the record I use baking powder, but for no other reason than that was the first recipe that I read...
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Old 09-23-2007, 07:43 AM   #276
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I love the 1 minute muffins they are so good hmm
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Old 09-23-2007, 08:30 AM   #277
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Why would you use baking soda? Baking powder is what makes the muffin rise. If you use baking soda you need to use some kind of liquid acid like buttermilk or yogurt to react with the baking soda to produce the bubbles needed for rising.
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Old 09-23-2007, 09:26 AM   #278
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Why would you use baking soda? Baking powder is what makes the muffin rise. If you use baking soda you need to use some kind of liquid acid like buttermilk or yogurt to react with the baking soda to produce the bubbles needed for rising.

I don't know why people would use baking soda - they just said they used it instead of baking powder, that is why I was asking. I just follow recipes as written and the first one I saw was with baking powder so that is what I use.

So basically, I should not try making these with making soda...
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Old 09-23-2007, 11:00 AM   #279
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Baking soda...that is bicarbonate of soda I think and that is mixed together with cream of tartar to make....baking powder. At least that is what I was taught at school.
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Old 09-23-2007, 12:58 PM   #280
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Quote:
Originally Posted by JoSkids View Post
I don't know why people would use baking soda - they just said they used it instead of baking powder, that is why I was asking. I just follow recipes as written and the first one I saw was with baking powder so that is what I use.

So basically, I should not try making these with making soda...
Yup not unless you have an acid such as buttermilk or yogurt to activate it and make the muffin rise.
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Old 09-23-2007, 09:11 PM   #281
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Well I wasn't going to fix something that wasn't broke, but thanks so much for the answer. Obviously I am no baker!
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Old 09-24-2007, 07:21 AM   #282
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I just tried these yesterday for the first time and MAN were they good. I used the basic recipe, but I didn't have any cinnamon so I substituted pumpkin pie spice. Spread on a little cream cheese and I was in heaven. I was so excited that I made a second one. Needless to say, my tummy is a little angry with me for the overdose of fiber

Oh well, I guess that's built in portion control. I won't have any today, but maybe starting tomorrow I will have one every other morning.

Do these cause anyone to stall? It seems to good to be true!
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Old 09-24-2007, 09:02 AM   #283
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Virgo...As far as whether these cause people to 'stall' I would say ..YES if you over eat them!

Of course

They are definitely NOT low calorie so I would not eat more than one per day.
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Old 09-24-2007, 09:06 AM   #284
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Quote:
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Does it fall apart in the toaster? Or would it be better to use a toaster oven?
sorry was away. Mine doesn't fall apart, I cut it from corner to corner and put the two slices in the toaster.
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Old 09-24-2007, 09:08 AM   #285
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I live in Houston, and I've been shopping around for the almond flour. There only seems to be one brand and, wow, is it pricey. Stopped by Fiesta and they want over $15 for a small bag (might be 1#), Kroger had it for around $13 and I think Whole Foods is about the same.

Any suggestions on where I can get almond flour at a little better price?

Thanks....
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Old 09-24-2007, 09:11 AM   #286
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Just buy some almonds and make your own in the food processor. WAY CHEAPER! There is nothing else in almond flour but almonds
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Old 09-24-2007, 09:24 AM   #287
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Toni**** I ordered banana DaVinci syrup! I am going to mix that and a few chopped nuts into my muffin for banana bread! I hope my order gets here soon!
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Old 09-24-2007, 09:58 AM   #288
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Toni**** I ordered banana DaVinci syrup! I am going to mix that and a few chopped nuts into my muffin for banana bread! I hope my order gets here soon!
Oh yum!!! You'll have to let me know how it tastes. I checked my walmart and they only carry rasp, vanilla & hazelnut I was also thinking of ordering the banana. I did order some golden flax from my co-op that should be in this week too - so sort of excited to compare the differences YUM!!!!! I'm still stuck on the rasp/strawberries & cream cheese but am ready to change it up again.
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Old 09-24-2007, 12:54 PM   #289
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Sorry if this is a repeat since I didn't read all 10 pages, but here is my fav brkfst 1 min muffin version:

Tropical Nut Muffin

1/4 cup flax meal
1/2 tspn baking powder
1 egg
1 T butter
2 pkt splenda (I used stevia extract this last round)
1/2 tspn vanilla
1/2 tspn banana extract
1/2 tspn coconut extract
3-4 ground up macadamias

You know the grind, blend and nuke
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Old 09-24-2007, 01:45 PM   #290
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Renee,

That sounds AWESOME! Too bad I'm allergic to banana and nuts
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Old 09-24-2007, 06:09 PM   #291
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ok, so my dh buys this gigantic pumpkin pie from costco. sooo, what do i do, yep you got it. i got out my muffin recipe added like a 1/4 cup of pumpkin and an extra packet of splenda. WOW it was soooo good. i felt like i was eating pumpkin pie without the crust. gotta work on that.
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Old 09-24-2007, 08:23 PM   #292
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Ya'll have made my life with these muffins!!!! They are so good! I make them for my daughter's too!
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Old 09-25-2007, 04:58 PM   #293
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Ya'll have made my life with these muffins!!!! They are so good! I make them for my daughter's too!

Wow, I am impressed you were brave enough to have them try these. What do they think about them? I am used to the taste by now, but for die hard sugar addicts, maybe leaves a bit to be desired.

What do you add to your muffins?
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Old 09-25-2007, 05:01 PM   #294
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My husband and son both love these! Though, my son has always been brought up on whole grain items. He always wants to "pinch" off a big piece...of course I'm stingy with it LOL But, I let him have his taste
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Old 09-25-2007, 07:47 PM   #295
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Renee,
Thanks for the tropical muffin recipe.
Janice
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Old 09-26-2007, 05:06 AM   #296
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[COLOR="RoyalBlue"]Aahhh, I see BLTs in my future...[/COLOR]
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Old 09-26-2007, 07:29 AM   #297
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As far as the baking soda/powder question:

I ran out of baking powder yesterday and was flipping out that I wouldn't have my usual breakfast! DH suggested baking soda, he said he'd read that you could substitute. I didn't believe him and looked it up. For one teaspoon baking powder you can substitue 1/4 tsp baking soda and 1/2 tsp cream of tartar. The resource I saw also recommended cornstarch to absorb moisture and prevent the chemical reaction from taking place before the product is baked. I used half of those quantities in the muffin, leaving out the cornstarch, and it turned out fine. The texture was the slightest bit different, but nothing I could put my finger on, and it wasn't a problem.
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Old 09-26-2007, 12:11 PM   #298
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I vote for almond flour for sweet muffins and flax meal for savoury ones. I have stopped adding any fat to the flax meal as it has so much natural oil in it.

My first BLT in 6 years is coming up too Shimmer!!!!
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Old 09-26-2007, 03:58 PM   #299
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Just had to pop back in here and let you all know that the pizza crust was absolutely delicious!! DH and I loved every bite. Thanks to whoever developed it!
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Old 09-26-2007, 07:58 PM   #300
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I had a grilled cheese sandwich for dinner tonight........... Cooked a plain OMM in a retangular plastic dish. When I cut the OMM in half each piece was exactly the size of a slice of cheese. The slices were just about the same thickness as sliced bread. Stuck some cheese in the middle and grilled it until browned in the skillet. Yum.
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