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Old 06-09-2003, 02:41 PM   #61
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Sounds so yummy but

"..the original recipe called for 1 TBSP. Splenda and 6 TBSP. water. I changed it to the liquid sweetner"

Where is the sweetener listed? Is that the Divinchi syrup? I also use liquid sweetener (saccarin), so would that be 4 tbsp?

Thanks for the wonderful recipe and your help. I've been on induction for ages, and am finally brave enought to eat something carb-like!
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Old 06-10-2003, 05:28 AM   #62
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Eric - sorry for the confusion. I subbed the 6 TBSP Divinchi syrup for the water. I used vanilla, but any flavor would be great.

I'm so glad that everyone is enjoying these muffins. Like I said, it's nice to be able to make something without spending a lot of money on fancy ingredients!
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Old 06-10-2003, 08:30 AM   #63
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Went over to Natural Store and got Flaxmeal to make. OH boy are they good. Do you think adding lemon and poppyseeds would be good for lemon poppyseed flavor?
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Old 06-10-2003, 11:52 AM   #64
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I gave these to my FH last night and he loved them! That's saying a lot since he's very picky about his low-carb food... always complaining that it doesn't have flavor, etc... this he even asked for more!
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Old 06-10-2003, 08:00 PM   #65
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I just made these with a just a little variation and they are SO GOOD!!!!!!!! Instead of a muffin tin I oiled and floured a bread pan, using vanilla protein powerder to powder the pan-OMG it is good!! I can't wait to try them scliced and toasted with butter in the morning with my coffee before work!!
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Old 06-10-2003, 09:07 PM   #66
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Thaaaaaank Yew!

I made my first (and not by far the last!) batch of dobie muffins. I made them with hazlenut syrup and a few walnuts.

They are perfect & delicious beyond belief! My non dieting son even likes them!

I only got 9 small muffins out of the batch. It wasn't that they didn't rise - they were soft and fluffy inside.

Does anyone have an estimate of the calorie count?

I was on atkins a few months ago and quit in frustration because I was losing so slowly even though I was very strict about carbs. I finally realized that I was simply OVER EATING! Doh!
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Old 06-11-2003, 08:36 AM   #67
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I think i am going to have to try this reciepe this weekend, sounds awesome
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Old 06-17-2003, 11:19 AM   #68
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I made these this morning and they are grainy and yummy!

Can I make a bread loaf with this?
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Old 06-17-2003, 12:50 PM   #69
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Bumping in hopes that someone can give a definitive carb count. I really miss muffins in the morning.
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Old 06-18-2003, 07:35 PM   #70
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Just made these, and they are sooooooo good! Kim in MN you are my hero! I was totally expecting to be disappointed in these, because I haven't had great success at making low-carb versions of bread products. But I love them! They are nutty and well-textured, and you guys are right, there are endless flavoring possibilities.

Thanks so much!

Ann Marie
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Old 06-19-2003, 05:33 AM   #71
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Old 06-19-2003, 06:52 AM   #72
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I just made these muffins, many thanks to Kim for posting the recipe. For those of you that don't have or have a hard time finding the specialty sugar free syrups, substitue sugar free maple syrup, the kind you buy for pancakes. Worked very well!
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Old 06-20-2003, 08:37 AM   #73
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Could you tell me where to buy flaxmeal and do you buy it in a bag like flour? Thanks
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Old 06-20-2003, 12:01 PM   #74
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Variation

I made the recipe as written yesterday, and loved it! Thanks so much. I made it again today, but substituted 1/2 cup plain yogurt for the vegetable oil. It was, IMO, just as good, but needed a couple extra minutes cooking time because the volume was a little greater.

According to ******, the yogurt variation has the following stats per muffin (1/12th recipe): 62 calories; 3.5 g fat; 3.67 g carb; 2.5 g fiber; 3 g protein. If you deduct fiber, you end up with 1.17 g effective carb count.

I buy my flaxseed meal at a local supermarket, in the flour and sugar aisle. They have a section in that aisle marked "health foods" and I can find a variety of ingredients there -- vital wheat gluten, miller's bran, flax seeds, etc.

Thanks again for the recipe!
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Old 06-20-2003, 07:48 PM   #75
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Just made these tonight for the first time and they were really good! Thanks for the recipe!
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Old 06-21-2003, 12:01 PM   #76
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Great muffins

I made these and used a little bit of almond extract. They were wonderful. I bet these would be great with a little whipped cream on top.
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Old 06-22-2003, 05:32 AM   #77
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Moonlillie- re flax meal

Not sure about New York, but I find it in my local grocery store, in with the specialty foods, and also at the health/bulk food store. I really had to pay attention and hunt for it, never noticed it before this WOE.My local bulk food store also carries health type products.
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Old 06-23-2003, 06:22 AM   #78
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I found my flaxmeal at Tops Supercenter, made the muffins but made them as bread. They turned out great! It was hard to keep the grandkids from eating it all! I didn't have any trouble with it sticking, I sprayed the pan with PAM and took it out as soon as it was done. Thanks for the great recipe
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Old 06-24-2003, 01:09 PM   #79
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LadyV

I see you were brave enough to try a loaf style. I want to do the same and am wondering how much it rose. Would doubling the recipe make a more suitable loaf? I think i'll substitute butter flavoring for the vanilla and omit the cinn.
Thanks, helper
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Old 06-24-2003, 06:32 PM   #80
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Ok, you guys convinced me! I have a batch in the oven right now. These where so easy to whip up! I used the original recipe and used 6 TBSP. SF banana syrup instead of 4 TBSP. syrup and 2 TBSP. water. I'm sure they'll be wonderful! We could all use the extra fiber right?!
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Old 06-24-2003, 06:49 PM   #81
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Ok. They just came out of the oven. They are pretty flat. I beat the egg whites and even added a little cream of tarter. I gently folded into the rest of the ingredients and they are still flat! They are pretty dense and don't taste like banana at all. Maybe a flavoring oil would make the flavor stronger?
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Old 07-13-2003, 02:05 PM   #82
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I figured this recipe was good enough it deserved a little bump up, plus I wanted to post my version

Flaxmeal Spiced Muffins

6 TBL corn oil
3 large eggs separated
5 TBL SF DaVinci vanilla syrup
1 TBL water
1/2 TBL banana extract
1/2 TBL vanilla extract
1/2 cup flaxseed meal
1/2 cup almond meal (flour)
1/2 tsp baking soda
1/2 tsp baking powder
2 TBL cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 TBL splenda (spoonable)

Beat eggs white to soft peaks. Mix remaining ingredients.
Blend into egg whites (I did not gently fold, I literally mixed well)
Prepare 12 muffin tins with foil liners, sprayed lightly with oil (I use a pump oil sprayer with corn oil).
Bake at 350 for 12 to 15 minutes.

I don't have to remove these from the foil right away. I have made them this way several times now and never have a problem with the muffin sticking to the foil liners, even after sitting in plastic bags in the 'frig for a couple of days.

If you like spice cake, these are great. You'll notice I've bumped the sweeteners up a bit... I like my spice cake sweeter

My master cook says 4g carbs with 2g fiber for a net of 2 grams carbs each. I'm new with using master cook, but I'm pretty sure I have all the ingredients entered correctly.

Hope you enjoy my "tweak"
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Old 07-14-2003, 06:11 AM   #83
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I made these for the first time; I did not seperate the eggs; I hate spending time beating egg whites!

I did the version with 3 eggs, 1 C flax meal, etc. I wanted to see if I could make the muffins tatse like gingerbread. I used DaVinci gingerbread syrup flavor, 6 T. I also added 2 T of ground ginger and some Splenda. They came out very bland, no ginger taste, slightly sweet. However, the texture was WONDERFUL...light and just like regular muffins. At least they didn't have a "flaxy" taste!

I used foil muffin liners and sprayed with PAM first. The muffins came right out, easily.

I might add, that my powdered ginger is probably 20 years old ! The SF Syrup is the same one I use when I make the flax meal hot cereal....the flavor is very good in that. It may be some flavors work better for baking than others?

Anyway, the fact that they were bland didn't stop me from eating TWO! I will make them again for sure; I'm thinking next time, I could add freshly grated gingeroot to the batter and a little cinnamon. If that doesn't do it, I'll try some other flavor. I like the idea you can "mess with" the recipe and it still comes out OK!

I still have 10 muffins left; I think I'll put a touch of SF syrup on just before I eat one...I bet that will be YUMMY.
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Old 07-14-2003, 04:20 PM   #84
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Old 10-26-2010, 08:58 PM   #85
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thank you for sharing this recipe... great raves.... must try it.
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Old 10-28-2010, 05:13 PM   #86
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How about using Walden Farms SF Maple syrup for sweetener? Might make a nice maple/cinnamon taste.
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Old 10-31-2010, 05:38 PM   #87
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Oh wow, blast from the past! I remember making these when I did LC before (the whole six weeks I lasted in 2003). Thanks for bumping the thread up, I can't remember how well I liked them so I'll have to make a batch!
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Old 10-31-2010, 07:39 PM   #88
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looks good enough to try for me too-thanks for bumping
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Old 11-07-2010, 05:37 PM   #89
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I made these tonight, but only got 9 from the recipe. Used gingerbread DaVinci's. Did not seperate the eggs, either and used about 4 drops of liquid Splenda because I wanted them a little sweeter. Also added 1 scoop of protein powder for some added protein.

These came out amazingly well, and will be great for a grab and go breakfast or snack and with the low carb of this recipe I can eat 2 muffins for only a little more than 1g of carbs!!

Here is the nutritional facts as per My Fat Secret:

Nutrition Facts
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 137
Calories 172

% Daily Values*
Total Fat 15.24g 23%
Saturated Fat 1.633g 8%
Polyunsaturated Fat 6.88g
Monounsaturated Fat 1.973g
Cholesterol 78mg 26%
Sodium 27mg 1%
Potassium 19mg
Total Carbohydrate 4.62g 2%
Dietary Fiber 4.1g 16%
Sugars 0.13g
Protein 7.35g

Total Net Carbs: .52g.........That is a little tiny bit more than 1/2 a carb!
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Last edited by Beeb; 11-07-2010 at 05:40 PM..
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Old 11-12-2010, 02:17 PM   #90
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I'm going to have to try them again with protein powder, I recently tried a flax & protein powder pancake recipe that was excellent. Should improve the texture!
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