Thank You 4 the 1-minute Muffin Recipe! - Page 6

lisabinil · 12-01-2007, 05:34 PM

Quote:

Originally Posted by ouizoid

the OMM has been coming out rather dry for me since I switched to Golden Flaxmeal--any suggestions as to why? Doesn't seem to matter whether I add coconut oil or not to the batter--it is still rather dry--the golden FM makes a much prettier, bigger muffin for sure--but tastes a bit cardboardish--

First melt a tbl of CO in your mug and then add dry ingredients-also it sounds like you're nuking it too long-the top should still be shiny and a little wet looking after nuking.

jacksmixedtape · 12-01-2007, 09:54 PM

Maybe cook it for less time? Or do 2 T butter instead of 1? Some DaVinci's might help, too.

peachy kunoichi · 12-30-2007, 08:09 PM

Is this really okay to eat on Induction? I'm a bit worried since I didn't see flax seeds on the list in DANDR.

I've enjoyed this recipe many a time, though, so thanks to the OP for putting it up! ^_^

lisabinil · 12-30-2007, 08:32 PM

Quote:

Originally Posted by peachy kunoichi

Is this really okay to eat on Induction? I'm a bit worried since I didn't see flax seeds on the list in DANDR.

I've enjoyed this recipe many a time, though, so thanks to the OP for putting it up! ^_^

You may want to wait for after Induction. Dr. A (DANDR) lists 1 to 2 tbl sprinkled over veggies or other foods to aid with constipation. I see so many newbies go hog wild and overdo with this and wonder why their weight stalls.

Annette/TX · 01-06-2008, 12:18 PM

bumping for Aryn.

zomzom · 01-12-2008, 11:47 AM

Can somebody please tell me the type of consistency the batter should be. Should it be somewhat runny or more dry? Thanks in advance.

lisabinil · 01-12-2008, 12:12 PM

Quote:

Originally Posted by zomzom

Can somebody please tell me the type of consistency the batter should be. Should it be somewhat runny or more dry? Thanks in advance.

Definitely moist-no batter should be dry for muffins hc or lc. Also when done nuking it should look a tad bit wet and shiny-don't overnuke.

zomzom · 01-12-2008, 08:47 PM

Quote:

Originally Posted by lisabinil

Definitely moist-no batter should be dry for muffins hc or lc. Also when done nuking it should look a tad bit wet and shiny-don't overnuke.

Then I definitely did something wrong! Thanks muchly for your quick reply - much appreciated.

KellBell1234 · 02-12-2008, 03:01 PM

these sound delicious! Wanted to save my spot

junkfoodmonkey · 02-15-2008, 12:41 PM

I just made a savoury, cheesy version of these! And very tasty it was too.

I left out the Splenda and the cinammon, and instead grated an oz of chedder cheese, on the finest side of my grater. Mixed that with the flour (I use almond meal, I can't get flax meal.

) It needed a little rubbing to keep the cheese from forming a lump. Once I'd broken it up I gave it a pinch of salt and black pepper and red pepper and the baking powder. Then the usual egg and butter. Beat the heck out of it, and microwaved for one minute.

It went very huge near the end, and I thought it would spill over the cup, but it retreated a bit after the cooking stopped.

Popped out of the cup no problem and was spongy and moist. I ate it while still hot, with some butter on. But I'm thinking next time, I'll let it cool, slice and toast it and (with lashings of butter of course) have it with some soup.

Carb counts, well, best to tot up your ingredients and calculate from that, like I say, I have to use almond instead of flax for mine. And the cheese carbs would depend on the type you use.

It didn't taste "cheesy", but if you prefer a more cheesy taste, I'd think a stronger flavoured cheese rather than more cheese is the way to go.

Definitely one I'll be experimenting with again.

Kissa · 02-16-2008, 07:33 AM

JFM you should be able to get flaxmeal and Holland and Barret of Julian Greaves (sp?). Sometimes it is in the supermarket in the section for things like gluten free flour.

junkfoodmonkey · 02-16-2008, 08:05 AM

Quote:

Originally Posted by Kissa

JFM you should be able to get flaxmeal and Holland and Barret of Julian Greaves (sp?). Sometimes it is in the supermarket in the section for things like gluten free flour.

Thanks, Kissa. There's a Holland and Barrett in Newcastle, I'm popping in to town this week, so I'll check it out. I've never been able to find any in Tesco, but I'm about to go and check if it's listed under linseed instead (why didn't I think of that earlier? know flax is made from linseed!

carbkinky · 02-24-2008, 01:48 PM

So after reading all posts, I am gonna try 2T flax meal and 2T whey powder....cool recipe!

marsha30 · 03-06-2008, 10:56 PM

I am not much of a baker, but these were soo easy and I don't have a microwave, but I popped it in the oven(the original version), and yum, yum, yum.I love bran muffins and this tastes just like one, next time I will add some vanilla extract and a extra splenda package but what a treat!!!

OceanDreaming · 03-07-2008, 12:54 AM

Hi!

Long time lurker, first time poster...

I do half flax/half almond meal and I also bake it in the oven, 350 for 20 minutes or so. If you haven't tried that you really should. The texture is wonderful. I like the microwave if I'm in a hurry but if I have more time it's the oven for sure.

Angie

crazywoman-n-wy · 03-07-2008, 10:06 AM

Hi Angie!!!

OceanDreaming · 03-07-2008, 02:40 PM

Hee hee...hi Billie!

junkfoodmonkey · 03-12-2008, 03:08 AM

One Minute - English - Muffin

My latest experiment. I left out splenda and spices, added a tiny pinch of salt. Used olive oil instead of butter for the fat. And I use Almond meal, not flax.

Then I nuked it in a flat small tupperwear box, rather than a mug. I got a thick flat muffin that I split into two slices. I did this last night and let it cool. This morning I toasted and buttered it and made a sandwich with a fried egg (fried egg sarnie! How British.

) It came out well I think, like an English muffin. So it was kind of an Egg Mc-One Minute Muffin.

DEBI IN OHIO · 03-14-2008, 06:19 AM

my first try at this... used basically the recipe from first page

used my magic bullet to mix it (not a good idea, too much stuck to it)
1/4c flax
2t butter
2t s/f vanilla davincis
1/2t baking power

it got so tall thought it was coming out of the top...look really strange...but then I cut the height in half and looked like 2 muffins.

I doubt I will ever use it for any kind of sandwich...

I will try these again, with other flavors....Dog is going crazy wanting some lol

junkfoodmonkey · 03-14-2008, 07:01 AM

Latest one minute muffin experiment (possibly my favourite yet.)

Once again I made the muffin with no splenda or spices (though I think it would work with spices if making a sweet version)

Nuke it in a box or dish of some sort, not a mug, to get a thick flat muffin. Split into two slices.

Beat up an egg and pour it on a plate. (One egg is enough for a single muffin.) Lay each muffin slice on the plate to coat with egg on both sides.

Fry until the egg coating is golden brown and a little crispy around the edges.

This was gorgeous. I had it with some cream cheese, but of course a zillion savoury and sweet variations are possible. We Brits tend to have "eggy bread" savoury, but I know the Americans like the French toast sweet. I'm thinking of adding ready grated parmesan to the muffin mix next time and making it a scrumptious cheesy treat.

I didn't make the muffin up the night before, this time. I did it straight from the microwave basically. I'll try a cold one at some point and see if there's a difference.

carbkinky · 03-14-2008, 03:50 PM

Debi in ohio...no egg in your version?

Kissa · 07-17-2008, 01:20 PM

Bumping cos they are gorgeous!

texasangel · 07-17-2008, 03:07 PM

Was just wondering about using toasted muffins as "bread" crumbs in recipes? Do you think this would work? I just made the orginal version for the first time and it was good! Am looking forward to trying more versions!

Kissa · 07-19-2008, 03:04 AM

I am sure it would with a bit of experimenting. Great idea.

Wenderella2008 · 07-24-2008, 02:57 PM

I miss my bread!!!!!!

Berrymuch · 07-25-2008, 09:24 PM

I made these tonight. It was pretty good but it did have a slightly bitter flavor to it. Im not sure if it was the cinnamon or the baking powder or maybe the flax.
I did the origanal recipe and added i tsp of sf davincis cinnamon and 2 tsp of sf davincis pumpkin.
DH and I split the muffin in half so we could both taste it.
Will try it again soon

3bees~1flower · 07-26-2008, 07:47 AM

i have been making my muffins with 1-2 T daisy sour cream in place of the butter. very yummy! these need cooked a bit longer.

also, when i want a treat i will put a few sf choco chips in my batter. choc chip muffin!!

03-12-2008, 03:08 AM	#168
junkfoodmonkey MAJOR LCF POSTER! Join Date: Jan 2004 Location: United Kingdom Posts: 2,298 Blog Entries: 36 Gallery: junkfoodmonkey Stats: Bigger/smaller/smallest WOE: Atkins Start Date: Reinduction: 01/01/08	One Minute - English - Muffin My latest experiment. I left out splenda and spices, added a tiny pinch of salt. Used olive oil instead of butter for the fat. And I use Almond meal, not flax. Then I nuked it in a flat small tupperwear box, rather than a mug. I got a thick flat muffin that I split into two slices. I did this last night and let it cool. This morning I toasted and buttered it and made a sandwich with a fried egg (fried egg sarnie! How British. ) It came out well I think, like an English muffin. So it was kind of an Egg Mc-One Minute Muffin. Last edited by junkfoodmonkey : 03-12-2008 at 03:10 AM.

03-14-2008, 06:19 AM	#169
DEBI IN OHIO Blabbermouth!!! Join Date: Jul 2002 Location: Ohio Posts: 6,008 Gallery: DEBI IN OHIO Stats: 247/197/150 WOE: Diabetic.lower carbs Start Date: 05/01, restart 2/22/08 again	my first try at this... used basically the recipe from first page used my magic bullet to mix it (not a good idea, too much stuck to it) 1/4c flax 2t butter 2t s/f vanilla davincis 1/2t baking power it got so tall thought it was coming out of the top...look really strange...but then I cut the height in half and looked like 2 muffins. I doubt I will ever use it for any kind of sandwich... I will try these again, with other flavors....Dog is going crazy wanting some lol Last edited by DEBI IN OHIO : 03-14-2008 at 06:23 AM.

03-14-2008, 07:01 AM	#170
junkfoodmonkey MAJOR LCF POSTER! Join Date: Jan 2004 Location: United Kingdom Posts: 2,298 Blog Entries: 36 Gallery: junkfoodmonkey Stats: Bigger/smaller/smallest WOE: Atkins Start Date: Reinduction: 01/01/08	OMM Eggy bread/French toast Latest one minute muffin experiment (possibly my favourite yet.) Once again I made the muffin with no splenda or spices (though I think it would work with spices if making a sweet version) Nuke it in a box or dish of some sort, not a mug, to get a thick flat muffin. Split into two slices. Beat up an egg and pour it on a plate. (One egg is enough for a single muffin.) Lay each muffin slice on the plate to coat with egg on both sides. Fry until the egg coating is golden brown and a little crispy around the edges. This was gorgeous. I had it with some cream cheese, but of course a zillion savoury and sweet variations are possible. We Brits tend to have "eggy bread" savoury, but I know the Americans like the French toast sweet. I'm thinking of adding ready grated parmesan to the muffin mix next time and making it a scrumptious cheesy treat. I didn't make the muffin up the night before, this time. I did it straight from the microwave basically. I'll try a cold one at some point and see if there's a difference. Last edited by junkfoodmonkey : 03-14-2008 at 07:02 AM.

07-24-2008, 02:57 PM	#175
Wenderella2008 Junior LCF Member Join Date: Jul 2008 Location: Hill Country, Texas Posts: 18 Gallery: Wenderella2008 Stats: 165/162/130 WOE: My own LCing Start Date: 07/20/08	Yeah!! I miss my bread!!!!!!

12-01-2007, 09:54 PM	#152
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 1,546 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Maybe cook it for less time? Or do 2 T butter instead of 1? Some DaVinci's might help, too.

12-30-2007, 08:09 PM	#153
peachy kunoichi Junior LCF Member Join Date: Dec 2007 Location: WNY Posts: 17 Gallery: peachy kunoichi Stats: 146/141/106 WOE: Atkins Induction Start Date: December 2007	Is this really okay to eat on Induction? I'm a bit worried since I didn't see flax seeds on the list in DANDR. I've enjoyed this recipe many a time, though, so thanks to the OP for putting it up! ^_^

01-06-2008, 12:18 PM	#155
Annette/TX Senior LCF Member Join Date: Oct 2000 Location: red oak, tx, usa Posts: 113 Gallery: Annette/TX WOE: lowcarb Start Date: 07/01 restart 8/27/07	bumping for Aryn.

01-12-2008, 11:47 AM	#156
zomzom Junior LCF Member Join Date: Jan 2008 Posts: 4 Gallery: zomzom	Can somebody please tell me the type of consistency the batter should be. Should it be somewhat runny or more dry? Thanks in advance.

02-12-2008, 03:01 PM	#159
KellBell1234 Senior LCF Member Join Date: Nov 2003 Location: Minnesota Posts: 221 Gallery: KellBell1234	these sound delicious! Wanted to save my spot

02-15-2008, 12:41 PM	#160
junkfoodmonkey MAJOR LCF POSTER! Join Date: Jan 2004 Location: United Kingdom Posts: 2,298 Blog Entries: 36 Gallery: junkfoodmonkey Stats: Bigger/smaller/smallest WOE: Atkins Start Date: Reinduction: 01/01/08	I just made a savoury, cheesy version of these! And very tasty it was too. I left out the Splenda and the cinammon, and instead grated an oz of chedder cheese, on the finest side of my grater. Mixed that with the flour (I use almond meal, I can't get flax meal. ) It needed a little rubbing to keep the cheese from forming a lump. Once I'd broken it up I gave it a pinch of salt and black pepper and red pepper and the baking powder. Then the usual egg and butter. Beat the heck out of it, and microwaved for one minute. It went very huge near the end, and I thought it would spill over the cup, but it retreated a bit after the cooking stopped. Popped out of the cup no problem and was spongy and moist. I ate it while still hot, with some butter on. But I'm thinking next time, I'll let it cool, slice and toast it and (with lashings of butter of course) have it with some soup. Carb counts, well, best to tot up your ingredients and calculate from that, like I say, I have to use almond instead of flax for mine. And the cheese carbs would depend on the type you use. It didn't taste "cheesy", but if you prefer a more cheesy taste, I'd think a stronger flavoured cheese rather than more cheese is the way to go. Definitely one I'll be experimenting with again.

02-16-2008, 07:33 AM	#161
Kissa MAJOR LCF POSTER! Join Date: Sep 2006 Location: London UK Posts: 2,994 Gallery: Kissa Stats: 184/132/125 - 130 5' 4" WOE: Atkins Maintainance/Intuitive Eating Start Date: January 2001 restarted 1 September 2006 at 139 lbs	JFM you should be able to get flaxmeal and Holland and Barret of Julian Greaves (sp?). Sometimes it is in the supermarket in the section for things like gluten free flour.

02-24-2008, 01:48 PM	#163
carbkinky Senior LCF Member Join Date: Jun 2004 Location: Nashville,Tn Posts: 607 Gallery: carbkinky Stats: 149/128/118 WOE: low carb Start Date: January 2004 rollercoaster	So after reading all posts, I am gonna try 2T flax meal and 2T whey powder....cool recipe!

03-06-2008, 10:56 PM	#164
marsha30 Junior LCF Member Join Date: Jan 2008 Location: Canada Posts: 46 Gallery: marsha30 WOE: low carb	I am not much of a baker, but these were soo easy and I don't have a microwave, but I popped it in the oven(the original version), and yum, yum, yum.I love bran muffins and this tastes just like one, next time I will add some vanilla extract and a extra splenda package but what a treat!!!

03-07-2008, 12:54 AM	#165
OceanDreaming Senior LCF Member Join Date: Sep 2007 Location: Where the wind blows me... Posts: 155 Gallery: OceanDreaming Stats: 248/214/145 WOE: Protein Power Start Date: September 2007 w/way too long holiday break!	Hi! Long time lurker, first time poster... I do half flax/half almond meal and I also bake it in the oven, 350 for 20 minutes or so. If you haven't tried that you really should. The texture is wonderful. I like the microwave if I'm in a hurry but if I have more time it's the oven for sure. Angie

03-07-2008, 10:06 AM	#166
crazywoman-n-wy Senior LCF Member Join Date: Aug 2004 Location: WY Posts: 996 Gallery: crazywoman-n-wy Stats: 132/107/95 WOE: My way - low carb Start Date: Aug 2003	Hi Angie!!!

03-07-2008, 02:40 PM	#167
OceanDreaming Senior LCF Member Join Date: Sep 2007 Location: Where the wind blows me... Posts: 155 Gallery: OceanDreaming Stats: 248/214/145 WOE: Protein Power Start Date: September 2007 w/way too long holiday break!	Hee hee...hi Billie!

03-14-2008, 03:50 PM	#171
carbkinky Senior LCF Member Join Date: Jun 2004 Location: Nashville,Tn Posts: 607 Gallery: carbkinky Stats: 149/128/118 WOE: low carb Start Date: January 2004 rollercoaster	Debi in ohio...no egg in your version?

07-17-2008, 01:20 PM	#172
Kissa MAJOR LCF POSTER! Join Date: Sep 2006 Location: London UK Posts: 2,994 Gallery: Kissa Stats: 184/132/125 - 130 5' 4" WOE: Atkins Maintainance/Intuitive Eating Start Date: January 2001 restarted 1 September 2006 at 139 lbs	Bumping cos they are gorgeous!

07-17-2008, 03:07 PM	#173
texasangel Senior LCF Member Join Date: Jun 2003 Location: Decatur, Texas Posts: 160 Gallery: texasangel Stats: 230/172/130 WOE: Atkins Start Date: 2/13/08	Was just wondering about using toasted muffins as "bread" crumbs in recipes? Do you think this would work? I just made the orginal version for the first time and it was good! Am looking forward to trying more versions!

07-19-2008, 03:04 AM	#174
Kissa MAJOR LCF POSTER! Join Date: Sep 2006 Location: London UK Posts: 2,994 Gallery: Kissa Stats: 184/132/125 - 130 5' 4" WOE: Atkins Maintainance/Intuitive Eating Start Date: January 2001 restarted 1 September 2006 at 139 lbs	I am sure it would with a bit of experimenting. Great idea.

07-25-2008, 09:24 PM	#176
Berrymuch Senior LCF Member Join Date: Jun 2002 Location: Middle of the Mitten Posts: 574 Gallery: Berrymuch WOE: Atkins	I made these tonight. It was pretty good but it did have a slightly bitter flavor to it. Im not sure if it was the cinnamon or the baking powder or maybe the flax. I did the origanal recipe and added i tsp of sf davincis cinnamon and 2 tsp of sf davincis pumpkin. DH and I split the muffin in half so we could both taste it. Will try it again soon

07-26-2008, 07:47 AM	#177
3bees~1flower Senior LCF Member Join Date: May 2008 Posts: 178 Gallery: 3bees~1flower	i have been making my muffins with 1-2 T daisy sour cream in place of the butter. very yummy! these need cooked a bit longer. also, when i want a treat i will put a few sf choco chips in my batter. choc chip muffin!!