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Old 09-18-2007, 08:23 AM   #181
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I made one with about 3 tablespoons Libby's pumpkin, two extra packs of Splenda, cloves, cinnamon and nutmeg. Then I took 1 oz of cream cheese and microwaved it for 10 seconds and mixed it with another pack of Splenda and used this to ice it. To die for! This thread is making my tummy growl.
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Old 09-18-2007, 09:31 AM   #182
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ok, ok i'm totally hooked. found this thread last night and have been thinking about this muffin all night. i made one this am and am eating it now, with creamcheese sooooo yummy.

homestretch i like your variation. i will try that next time.
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Old 09-18-2007, 09:46 AM   #183
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I've been eating the muffin with pumpkin every day for the last week. Love it! Really keeps my cravings in control and makes it seem like I'm eating something forbidden. I usually split my muffin over two snacks since it ends up being rather large. Hasn't stalled me either, which is great!! Make mine with coconut oil and I don't taste it at all.
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Old 09-18-2007, 09:53 AM   #184
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homestretch - the pumpkin sounds great! I am buying some tonight

I am also going to buy some zuchini - for zuchini bread muffin! I'll grate it up and nuke it, as someone suggested earlier, and then add it to the "batter"

Oh can't wait till this evening!!
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Old 09-18-2007, 12:22 PM   #185
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Do you have to cook the muffin longer when you add the pumpkin? I assume you don't add more flax meal or other ingredients--just the canned pumpkin and pumpkin pie spice, right?
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Old 09-18-2007, 12:46 PM   #186
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In my microwave, I end up cooking it for about 2 minutes. **Your results may vary** Sorry, couldn't help adding that!
I just check for an area in the middle that still seems too moist and then add 15 seconds until it looks right. Also found if if I place it on a cookie rack to cool, it doesn't get too soggy.
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Old 09-18-2007, 01:00 PM   #187
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[COLOR="MediumTurquoise"]"For those of you who freeze your dry ingredients in baggies..

Do you keep them in or OUT of the fridge??"[/COLOR]

Well, unless you live in the antartic, you might have to put the dry ingredients in baggies in the fridge/freezer to actually freeze them...

Last edited by JoSkids; 09-18-2007 at 01:06 PM..
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Old 09-18-2007, 05:31 PM   #188
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My mom was asking me questions about the flax meal today - she was wondering (for those of you who make "bread toast") - could the toast be made and used for stuffing? (add to onion, celery, butter, chick stock & seasonings)
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Old 09-18-2007, 05:45 PM   #189
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hey one more thought about flax...

I heard that if you COOK or NUKE the flax it loses its nutrients and its beneficial factors.


I WONDER IF THIS IS TRUE?? Id hate that to be the case because i really want the health benefits from my minute muffin/pancake!!! (
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Old 09-18-2007, 06:26 PM   #190
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My mom was asking me questions about the flax meal today - she was wondering (for those of you who make "bread toast") - could the toast be made and used for stuffing? (add to onion, celery, butter, chick stock & seasonings)
I'm not sure, but I think it would turn out gooey, anytime I added flax to make a meatloaf , it turned out sticky, and I know when you make it into hot flax cereal, it gets gel like.
I would like to find something, too to sub to make stuffing...........
Maybe someone will chime in!
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Old 09-18-2007, 07:35 PM   #191
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Here's a good link in the recipe forum on the OneMinuteMuffin. http://www.lowcarbfriends.com/bbs/lo...in-recipe.html
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Old 09-18-2007, 09:46 PM   #192
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hey one more thought about flax...I heard that if you COOK or NUKE the flax it loses its nutrients and its beneficial factors.

I WONDER IF THIS IS TRUE?? Id hate that to be the case because i really want the health benefits from my minute muffin/pancake!!! (
I need to do some more research, but so far my understanding is that heating flax OIL is problematic. The flaxseed I buy is already roasted, and adding flax to baked goods is frequently recommended. I hope it's okay to heat the meal/seed. The fiber and protein should not be damaged by heat, but it's possible that the essential fatty acids are.
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Old 09-19-2007, 05:24 AM   #193
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I need to do some more research, but so far my understanding is that heating flax OIL is problematic. The flaxseed I buy is already roasted, and adding flax to baked goods is frequently recommended. I hope it's okay to heat the meal/seed. The fiber and protein should not be damaged by heat, but it's possible that the essential fatty acids are.
That's what I was reading as well
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Old 09-19-2007, 07:16 AM   #194
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hmmm. Id hate to think all the health benefits are NUKED OUT of it when I make my 1 minute muffin.

SOB SOB!!!!!!!!!!!
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Old 09-19-2007, 07:43 AM   #195
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Originally Posted by JoSkids View Post
I am also going to buy some zuchini - for zuchini bread muffin! I'll grate it up and nuke it, as someone suggested earlier, and then add it to the "batter"
I'll be interested to know how this turns out.


Janice
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Old 09-19-2007, 07:54 AM   #196
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Do you have to cook the muffin longer when you add the pumpkin? I assume you don't add more flax meal or other ingredients--just the canned pumpkin and pumpkin pie spice, right?
Yes about 2 minutes. I keep all other ingredients the same besides the pumpkin and spice.
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Old 09-19-2007, 07:54 AM   #197
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I was thinking of adding some sunflower seeds to one.....anyone try this?
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Old 09-19-2007, 09:08 AM   #198
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I was thinking of adding some sunflower seeds to one.....anyone try this?
OOOHHH I like that idea!! I was also wondering if davinci made SF banana syrup? That with cinnamon and walnuts would be yummy :blush:
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Old 09-19-2007, 09:16 AM   #199
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Yes, Davinci has SF banana syrup, I have it
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Old 09-19-2007, 09:34 AM   #200
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Yes, Davinci has SF banana syrup, I have it
Is it good or does it taste "fake?"
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Old 09-19-2007, 10:08 AM   #201
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Is it good or does it taste "fake?"
I like it, it tastes good when added to some SF whipped cream, tastes like banana cream pie, and I've added it to the muffin doesn't taste fake at all and I like it better than banana extract.

I also have Peanut butter SF syrup, but am disappointed with that, it just doesn't taste like PNbutter to me, no matter what I add it to.
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Old 09-19-2007, 10:13 AM   #202
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Homestretch, you are awesome, the pumpkin muffin is fabulous! Now you're suggesting sunflower seeds, how yummy does that sound?! Another trip back to the grocery store - I swear, I go there every day.

I haven't done the zuchini yet, will let people know how it goes unless someone else has tried it and can shed some light before me...

I don't use the flax because of the fatty acids (although that would be a great added benefit) I make the muffin for it's bread uses and fiber.
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Old 09-19-2007, 10:16 AM   #203
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I'm going to make the pumpkin muffin with cream cheese frosting for my 'snack' today......mmmmmmmmmm can't wait.
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Old 09-19-2007, 10:23 AM   #204
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so, i weighed myself today and the muffin doesn't stall me. yepeeee. i had another one today. my avtar and signature state my weight as 189. i've been this for the past few weeks. but..., it'll go up a couple back down and then up. i don't know, so today it's back down again. so i'm taking it that the muffin is of no effect on me. this is sooo good cause i love this muffin so many options with it and it really gives me another breakfast choice thats fast and easy. eating this makes me feel like i'm gonna gain weight for sure but i don't.
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207/188.5/135
[COLOR="DeepSkyBlue"]188.5[/COLOR] [COLOR="DeepSkyBlue"]9/28 [/COLOR]188 187 186 185 184 183 182 181 180 179 178 177 176 175 174 173 172 171 170 169 168 167 166 165 164 163 162 161 160 159 158 157 156 155 154 153 152 151 150 149 148 147 146 145 144 143 142 141 140 139 138 137 136 135
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Old 09-19-2007, 10:35 AM   #205
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eating this makes me feel like i'm gonna gain weight for sure but i don't.
I know!!! That whole "guilt" thing comes into play -hard to believe it's legal! I get so excited to see what sort of muffin I'm going to make each day LOL I would eat them all day long, but limit myself to one.
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Old 09-19-2007, 10:36 AM   #206
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I like it, it tastes good when added to some SF whipped cream, tastes like banana cream pie, and I've added it to the muffin doesn't taste fake at all and I like it better than banana extract.

I also have Peanut butter SF syrup, but am disappointed with that, it just doesn't taste like PNbutter to me, no matter what I add it to.
Good! I really love banana nut bread so I'm going to try this one..maybe use half cinnamon and a bit of nutmeg with the syrup and nuts. It's hard to replace peanut butter...I guess I'd rather just add a spoonful of the real stuff

I think I'm also going to try adding a bit of sour cream, some lemon extract and poppyseeds
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Old 09-19-2007, 01:50 PM   #207
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I've been thinking about trying pumkin in this. Sounds wonderful! This morning Iadded 1/2 t pure vanilla extract...it was delish!
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Old 09-19-2007, 02:02 PM   #208
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How many more carbs does the pumkin add to the recipe?
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Old 09-19-2007, 03:53 PM   #209
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I made a great grilled cheese sandwich with mine this morning. I nuked it and then I carefully sliced it in half , put in my 2 slices of cheese and 3 slices of cooked bacon and then I put it in my pan with a couple pats of butter....so very good.

I felt like I was totally cheating.

Once again , whoever thought of this one , a big high 5 !!!
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Old 09-19-2007, 03:56 PM   #210
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I made a great grilled cheese sandwich with mine this morning. I nuked it and then I carefully sliced it in half , put in my 2 slices of cheese and 3 slices of cooked bacon and then I put it in my pan with a couple pats of butter....so very good.

I felt like I was totally cheating.

Once again , whoever thought of this one , a big high 5 !!!
Ok now, I'm totally skipping my muffin for breakie and doing the sandwich thing for lunch! It's going to be hard not to want it with my coffee lol
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