Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Low Carb Recipe Help & Suggestions (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/)
-   -   How to make flaxseed muffins not so dry? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/826445-how-make-flaxseed-muffins-not-so-dry.html)

thisisrightnow 03-23-2014 07:43 PM

How to make flaxseed muffins not so dry?
 
So, I don't mind how "dry" the flaxseed muffins are. I personally love them, but I made a batch of banana and a batch of apple, and my boyfriend spit it out because he said they tasted too dry, but loved the way they smelled. He's somewhat open when it comes to low carb. He mostly eats low carb with me, but still eats bread and fast food sometimes. I was thinking of maybe adding a tablespoon or two of plain yogurt, but I'm not sure if that would help or not, plus I was hesitant because of the sugar. Is that just how flaxseed is or is there anything to moisten them up that is still legal?

I use 3 eggs, 3 tbsp of HWC, 3 packets of Splenda, 3/4 cup of flax, 2 tbsp butter, vanilla extract, baking powder, and banana extract or Alpine SF apple cider packet depending on which flavor I use.

ravenrose 03-23-2014 09:02 PM

I think you have to blend flaxmeal. I put it with oat fiber and whey protein isolate, as the "flour" part of the muffin. and I add a couple of tablespoons of canned pumpkin to keep the texture moist. It tends to mold, so you need to freeze the unused portions of pumpkin pretty soon if you want to keep it fresh for the next batch.

Galveston Gal 03-23-2014 09:15 PM

I would try adding a bit more butter.
When I make my OMM...one at a time...but divided into 12 little bite size mini muffins.
My ratios include 1/4c ground golden flax(not packed tight) and 1 Tablespoon of EVCO(or butter sometimes). so if the same ratio applies to your recipe, you may need to up the butter/oil.
I also bake mine in the toaster oven...I prefer the baked flavor...not nuked.
Good Luck!:high5:

Soobee 03-24-2014 04:23 AM

I use glucomannan in any baked or "nuke baked" goods. It holds onto the moisture. You could substitute a little xanthan gum for the glucomannan.

rosethorns 03-24-2014 08:07 AM

Add a tablespoon or a little more of mayo to the banana recipe and that should help.

Beeb 03-25-2014 07:46 AM

Coconut oil or melted butter, about 2 tablespoons to 1/4 cup will do the trick! ;)

watcher513 03-26-2014 03:07 AM

If there are no nut allergies, mix 1/2 flax and 1/2 almond flour. Or for a 1MM, 3 T. almond flour and 1 T. flax meal.

lterry913 03-29-2014 12:28 PM

A dab of sour cream helps keep moist also


All times are GMT -7. The time now is 01:47 AM.