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Old 09-13-2007, 09:03 AM   #121
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Originally Posted by PalmTreeGal View Post
I melt the CO in the microwave first, in the mug. Then beat in the egg, then add dry ingredients.
Ahh! I'll try that tomorrow.
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Old 09-13-2007, 09:30 AM   #122
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Originally Posted by PalmTreeGal View Post
I melt the CO in the microwave first, in the mug. Then beat in the egg, then add dry ingredients.
I also do this and using sf syrups instead of Splenda also makes the muffin less dry and more tender.
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Old 09-13-2007, 10:03 AM   #123
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My take on the 1-minute muffin:

- I use whatever DaVinci/Torani flavor I have on hand - to be honest they all taste about the same to me. Anyway, it saves the Splenda carbs. I do about 4 pumps.

- The cinnamon has proven non-negotiable, although I have experimented with other flavorings. For some reason I gotta have the cinnamon.

- 1 tb CO seems like the right amount - more is greasy, less is dry. I'm trying to get a couple tb CO daily, although not being obsessive about it. So this is a good way to get it in.

- Cooking time in my microwave is 1 min 10 sec - I think the syrup makes it wetter and requires a longer cooking time.

- Toasting the muffin is yummy.

- Butter is the only topping I have tried (besides cinnamon/Splenda, but now I mix that in). It's yummy and all the other options have carbs.
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Old 09-13-2007, 10:24 AM   #124
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This has truly been a lifesaver, and I look forward to my "muffin" every day. And it is very filling

Today I tried two packs of Splenda and one teaspoon of dark cocoa powder. And then eat it with butter. Yum.
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Old 09-13-2007, 05:14 PM   #125
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I used to make myself fried or scrambled eggs every morning, with breakfast meat, got so danged tired of it.

Love my breakkie muffin/bowl, I feel way healthier after I eat that than the eggs/meat stuff. Assemble my dry ingredients on the counter the night before, all ready for the wet stuff and flax/almond meal in the morning.

This is my only venture into using coconut oil, I don't want to overdo a good thing.
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Old 09-13-2007, 06:20 PM   #126
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sounds awsome!
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Old 09-14-2007, 06:08 AM   #127
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ok I finally made my flax PANCAKE today!

I used all the normal ingredients but substituted sf vanilla syrup for the splenda and put in 1 T of melted CO.

I nuked it for 45 secs. It was a wee bit slimy looking when I took it out of the microwave. I then fried it in a pan (sprayed with PAM). It seemed I had to cook it for quite awhile though. I turned it a few times...

I then put Waldens Farms syrup on top with melted butter.

YUMEEEEEEEEEEEEEEEEEEEEE!! Loved it. It really hit the spot

How long do you all normaly pan fry these?? (Im new at this but am really groooving on the possibilities here!) I really did love the taste of the Waldens Farms syrup.

Last edited by MichelleM; 09-14-2007 at 06:10 AM..
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Old 09-14-2007, 06:15 AM   #128
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I make a protein powder & flax pancake and panfry-I don't nuke them.
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Old 09-14-2007, 06:22 AM   #129
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I probably can try frying them in the pan withOUT nuking them first!? hmm..

Ill try that next time.
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Old 09-14-2007, 07:25 AM   #130
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Has anyone tried making these using actual pumpkin? I love pumpkin muffins in the fall and would love to be able to adjust these to be pumpkin muffins.
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Old 09-14-2007, 07:42 AM   #131
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I have been using pumpkin spice but want to put a spoonful of pumpkin in as fall approaches Or maybe a spoonful of cooked butternut squash (which I like even better) Also thought about putting some steamed, shredded zucchini in there too.
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Old 09-14-2007, 07:46 AM   #132
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Do you really need the sweetener? I have everything else to make these but don't use any kind of sweetener for anything so I don't have any.

I think I will make some tonight and try adding some pumpkin!
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Old 09-14-2007, 07:52 AM   #133
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Let us know how the pumpkin turns out! If you are used to things not being sweet, I don't see why the sweetener would be necessary? I would like to leave out the sweetener and make a savory muffin at dinnertime - maybe adding a bit of pesto and garlic powder. I kinda like my breakie muffin with a little sweetness to go along with my joe
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Old 09-14-2007, 09:20 AM   #134
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On the topic of nutrition information - the USDA site, which is kind of the ultimate for nutrition information, says that flax has NO digestible carbohydrate, only fiber. Yay!

When I saw someone posting that baking powder had carbs, I thought they were nuts. It's just minerals, right? But I looked it up and sadly, yes, baking powder has carbs. Per the USDA, depending on the type (I have no idea what mine is, it's from the bulk bins) it has 1.1 to 1.3 g per teaspoon. So I guess I can't hide from the truth, gotta count it.
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Old 09-14-2007, 09:29 AM   #135
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Quote:
Originally Posted by PalmTreeGal View Post
On the topic of nutrition information - the USDA site, which is kind of the ultimate for nutrition information, says that flax has NO digestible carbohydrate, only fiber. Yay!

When I saw someone posting that baking powder had carbs, I thought they were nuts. It's just minerals, right? But I looked it up and sadly, yes, baking powder has carbs. Per the USDA, depending on the type (I have no idea what mine is, it's from the bulk bins) it has 1.1 to 1.3 g per teaspoon. So I guess I can't hide from the truth, gotta count it.

LindaSue has a printable spice chart for your fridge with carb counts. Most spices do have some carb count unfortunately.
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Old 09-14-2007, 09:31 AM   #136
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What would we do without Linda Sue???

(Answer: eat the same thing over and over, get bored, go off plan.)
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Old 09-14-2007, 10:15 AM   #137
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is it ok if i eat this on induction? it has 11 carbs?
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Old 09-14-2007, 10:29 AM   #138
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is it ok if i eat this on induction? it has 11 carbs?
8 of those carbs are fiber so if you are if you are counting net then it's only about 3.
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Old 09-14-2007, 10:34 AM   #139
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Have you tried this?

Carolyns Flax Bread? I do it a bit different than her instructions. I microwave it for 1 minute and turn in out onto a plate. Cut it in half and put it in my toaster oven till toasted. This is so amazing with fried eggs, and bacon and you can dip this into the egg. Sometimes I just sprinkle spenda and cinamon on top or spread s/f jam on them. Or make a sandwich with it. OH YUM

* Exported from MasterCook *

flax bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/8 cup flax meal -- milled
1/8 cup almond meal
1/4 teaspoon baking powder
1 large egg
1 tablespoon melted butter
pinch of splenda

I make this in a 2 cup plastic, square, Tupperware container. You can experiment and use different shaped ones. I use one that is basically the size and shape of a piece of bread

METHOD:
Melt butter in plastic container. Beat in egg. add dry ingredients. Mix throughly with a fork. Cover cup with glad wrap, cut a small slit in wrap. Microwave on high for about 1 minute 30 secs. Microwaves may vary. Check on it. Do not over cook.

This is not like the flaxseed muffins, this is a "bread". You could use it as a sandwich or just to go with a meal. Not bad (my fav is the muffins) but this is WAY better then any mix recipe I have ever tried. The texture is like a fluffy bread. Sort of like a white fluffy bread with a corn meal taste to it, if that helps. I have made french toast out of this, Sandwiches, Grilled Cheese Sandwiches etc... ENJOY!
8g Carbohydrate; 6g Dietary Fiber;
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Last edited by SkeeterN; 09-14-2007 at 10:35 AM..
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Old 09-14-2007, 10:45 AM   #140
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8 of those carbs are fiber so if you are if you are counting net then it's only about 3.
thanks for the info, i just made one and it's so good!
i'm a G.R.I.T.S girl too- rock hill SC
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Old 09-14-2007, 11:41 AM   #141
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[COLOR="RoyalBlue"]I've been having a muffin as printed in the original recipe a couple of times a week. Today, I left out the cinnamon & splenda and added garlic powder & italian seasoning--then nuked it in a little flat container instead of a cup. It turned out just like a thick slice of bread. I cut it into 2 pieces and had a tuna salad sandwich! That's what really does it for me--that I can pick up something sandwich-like instead of having to use a fork. [/COLOR]
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Old 09-14-2007, 12:30 PM   #142
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SHimmer..

How long did you nuke yours??

I keep experimenting with times. Sometimes 45 secs. Sometimes a minute. Other times a minute PLUS some..

Not sure which texture I like best tho. (Still expermenting here)
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Old 09-14-2007, 01:00 PM   #143
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Now I am just thinking on my feet here, but that great sounding bread recipe (thanks Skeeter), and that suggestion of pesto from Toni instead of the Tbs butter. Hmmm, I feel a sandwich fest coming on!
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Old 09-14-2007, 01:40 PM   #144
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Quote:
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thanks for the info, i just made one and it's so good!
i'm a G.R.I.T.S girl too- rock hill SC
COOL!
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Old 09-14-2007, 03:48 PM   #145
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Someone may have posted about this but I missed it... has anyone added blueberries to their muffin? I don't have any blueberries in the house or I'd try it. If someone's tried it & it turned out good I'll get some I miss my blueberry muffins!
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Old 09-15-2007, 05:31 AM   #146
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Someone may have posted about this but I missed it... has anyone added blueberries to their muffin? I don't have any blueberries in the house or I'd try it. If someone's tried it & it turned out good I'll get some I miss my blueberry muffins!
HI

Berries are still reasonably priced here, so I like to keep a container in the house- either bluberries, raspberries or blackberries. I will count out about 8-10 of those, maybe less and plop them right on top of the batter before I nuke. Lovely!
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Old 09-15-2007, 08:05 PM   #147
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Quote:
Originally Posted by MNLisaB View Post
HI

Berries are still reasonably priced here, so I like to keep a container in the house- either bluberries, raspberries or blackberries. I will count out about 8-10 of those, maybe less and plop them right on top of the batter before I nuke. Lovely!
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Old 09-15-2007, 10:02 PM   #148
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Old 09-16-2007, 06:55 AM   #149
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I had my morning flax muffin today I omitted the cinnamon this time, used vanilla splenda instead of reg. and added enough SF Davinci's Raspberry syrup to make it pink. Topped it off with cream cheese..OH MY! If I had real rasps, I would've added those as well.
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Old 09-16-2007, 12:30 PM   #150
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I made my pumpkin ones yesterday.
They came out ok. I just think they need something, maybe I will use some cinnamon next time. I cooked mine in the oven because I'm not a big fan of microwave cooked food.
I left out the splenda.
I used the flax meal
some pumpkin pie spice
baking powder
eggs
butter
and then about two big spoonfuls of canned pumpkin,but I made the recipe huge! I used 1 cup of flax meal, 2 eggs, 1 tsp baking powder.

I also made chili yesterday and crumbled one of the muffins on top of my chili and it was yummy!
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