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#212 | |
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Way too much time on my hands!
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 10,754
Gallery: lisabinil
Stats: 214/194/180 287 in 00
WOE: Lc for optimum health
Start Date: SBD 3/5/07,Atkins 4/18/07
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#213 |
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MAJOR LCF POSTER!
Join Date: Jan 2007
Location: Northeast
Posts: 2,397
Gallery: PalmTreeGal
Stats: 181/147.4/120 @5'2
WOE: LC eclectic
Start Date: 9/1/08
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I want to make these in silicon muffin cups in the over. I think I would make them little, half the size of a OMM. Anyone have any idea about how long to cook and at what temp?
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#214 |
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MAJOR LCF POSTER!
Join Date: Apr 2004
Posts: 1,950
Gallery: valf
Stats: 232/209/150
WOE: Atkins
Start Date: Restart 11/23/2007
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WOW! I've read about this forever and finally made one. WOW!
I used a Corelle bowl and it blew up to the top! And stayed that big! I used 2 tsp. Log Cabin sugar free maple syrup 1 tablespoon of butter (misread it was supposed to be teaspoon) 1/4 cup almond flour 1/2 tsp. baking powder 1 extra large egg Left out the cinnamon and Splenda. It was perfect! I can't wait to experiment with this! Maybe not sweet enough for some people, but plenty sweet for me as I've been low carbing for a couple of years and don't use sweetener much. Thank you!
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Val We don't see things as they are. We see things as we are. ~Unknown Last edited by valf; 09-01-2008 at 01:43 PM.. |
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#215 |
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MAJOR LCF POSTER!
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I used one for a sausage, egg, and cheese muffin and it was heavenly! I made the one-minute muffin (without cinnamon), spilt it in half to make it open face, topped it with sausage patty, egg, and sharp cheddar; then put it in the microwave to melt the cheese. This was SO good and filling. I could only eage half of it!
Also, we went on a picnic for Labor Day, and I used one to make my lunchmeat and cheese sandwich. It was a bit awkward because of the shape, but again... it really filled me up. Now I need to experiment with different shaped containers to make it more versatile. By the way, I made one without cinnamon or sugar and it was yuk. It really does need a bit of sweetner, even if you are using it for a sandwhich. Maria |
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#216 |
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MAJOR LCF POSTER!
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Finally got the seasonings right (for my taste) for the savory muffin today. Used coconut oil for the fat, added a dash of salt and a good shake of Mrs. Dash original seasoning. It made a PERFECT hamburger bun. You could still taste the bread, but it didn't overpower or take away from the burger & toppings. I split it and toasted it, so it stood up to mayo, pickles and two VERY juicy slices of tomato!
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#218 |
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Senior LCF Member
Join Date: Jun 2008
Location: Rhode Island
Posts: 263
Gallery: oceandiva
Stats: 294/242/180
WOE: Atkins
Start Date: May 2008
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I love these. After cooking in the mic I cut them in half and toast them--gives them a great crusty feeling. I no longer miss a muffin or donut after having these. Thanks for the posts!
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#220 |
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MAJOR LCF POSTER!
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I've made a few of them and did have one come out eggy, but most of the time it's not. I think when I skimped on the baking powder, the muffin came out more flat and eggy. So, I'd say give it another try and measure everything accurately. And maybe check the expiration date on your baking powder. I also add an extra 10 seconds to make sure it's cooked through. Maybe your egg wasn't cooked through enough.
1/4 cup flaxseed 1 splenda packet 1/2 tsp cinnamon (some use a whole tsp; I often leave it out entirely) 1/2 tsp baking powder Dab of butter or oil of whatever 1 egg |
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#221 |
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Senior LCF Member
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try using 1/2 c flax instead of 1/4. i like it much better with more dry stuff to help with it being too eggy.
here's what i do: 1/4c golden flax 1/4c oat fiber 1 egg 1/2 tsp baking powder 1/8-1/4 tsp sea salt 2T HC 2T water 1-2T butter or sour cream (i love it sour cream) 1-2T liquid splenda or sweetener of choice to sweetness desired. you need the extra fluid b/c the oat fiber sucks it all up and then it's too dry. |
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#222 | |
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Senior LCF Member
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Quote:
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#223 |
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Senior LCF Member
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#224 |
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MAJOR LCF POSTER!
Join Date: Feb 2004
Location: Los Angeles,sortof
Posts: 1,170
Gallery: MARAL3
Stats: 180/180/150
WOE: Atkins
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I luv luv luv this recipe...I was having a real hard time getting back to LCing,this recipe so kept me on track!Thank you!!!!!!!!!!!!!!!!!!!!!!!!!!
It does feel like I'm cheating...it keeps me full for a longgggggg time...I can't wait to make another one in the morning! |
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#225 |
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Senior LCF Member
Join Date: Apr 2007
Posts: 613
Gallery: jemmi
Stats: 272/256/240 (mini-goal)
WOE: Atkins/Low-Carb
Start Date: Restart September 1, 2009
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I tried this, and I find that wherever it says flax seed meal, I split that amount up with almond meal, then you get the body, but it's not so coarse and fiber-y.
I made a double-batch, using 2 eggs, 1/4 cup of each flax seed meal, and almond meal, 1 tsp. baking powder, and I wanted to make it more like bread than sweet muffin, so I added salt, garlic powder, dried basil. I zapped it for 3 minutes, let it cool. cut it in half horizontally, like a two-layer cake, and then I put butter on both "slices" and made myself a glorious grilled cheese sandwich. Honestly, the part that was grilled and had that wonderful fried butter flavor and crispiness like regular bread, that I had to keep reminding myself that this was not regular bread, and the sandwich was too large because it was a double batch I made. But what I love is that I think this may work as well as the rev rolls or the oopsie rolls if one becomes tired of either of those. ![]() I think it's wonderful to find recipes like these that help you enjoy what you used to enjoy, but without any damages (weight gain, ill health, etc.). Thank you to everyone who takes the time to share their recipes, and the different ways of making them their own. I also have one posted under this category if you are looking for an authentic looking, and tasting peanut butter cookie. I tweaked the one already on this recipe board, and perhaps someone can tweak the one I tweaked... and make it even better! I named it "A better mousetrap peanut butter cookies," but if you do a search on it, begin with the word, "Better", because it rejects a singular letter like "A". I included a photo.Take care everyone!
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jemmi *_* TWICE A BEGGAR--"It's something we all wish for, and something we're all afraid of...To feel nothing when it hurts, and to feel everything when it doesn't." - Merrit Malloy |
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#226 |
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Senior LCF Member
Join Date: Mar 2008
Location: Sydney, Australia
Posts: 84
Blog Entries: 1
Gallery: peace+love
Stats: 165/147/138 (5'7")
WOE: Atkins with a Twist
Start Date: November 2007
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I used to love flax, but after a few months of not eating LC and having rice based gluten free stuff occasionally (and gaining a few of the old KGs) I don't find it palatable on it's own as a savoury base like I used to.
I can still easily tolerate the flavour in pancakes and flavoured muffins, it's when I try to use it for savoury that I struggle with the intense flaxy flavour. Maybe I just need to season it differently for savoury (i.e. garlic, herbs, salt etc) instead of having it as a standalone. I might also add some psyllium husk as a neutral filler with it. Once I have finished with ReInduction I might mix the flax (which I blend into a flour with a coffee grinder) with almond and/or coconut flours.
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#229 |
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Senior LCF Member
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bekki...i have and it worked great...a T or 2.
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#230 |
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Senior LCF Member
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Thanks
Just wanted to say I was looking for something a little sweet today and of course bread is the one thing I miss most! Well, these little muffins filled both of my needs! I will be making these again.
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#232 |
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Way too much time on my hands!
Join Date: Sep 2004
Location: Central Coastal CA
Posts: 13,331
Gallery: Charski
Stats: 174 (WW)/130/150 goal 5'5" 56 years young
WOE: ATKINS! now and always....
Start Date: 5/03
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I think I made this a long while back with the flax and just wasn't wild about it - but I'm not a huge fan of flaxmeal anyway.
Today I made it with blanched almond meal and oh my! It's very very tasty! I made it in a small Pyrex baking dish (holds about 12 ounces) and it came to the top while cooking, and settled only a small amount with cooling. I split it and ate with butter and SF apricot jam. It was QUITE filling! Thanks to reading through this thread again, I've found something quick and yummy when I get a muffin craving!
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Veni, Vidi, Velcro - I came, I saw, I stuck! Save the Earth - it's the only planet with chocolate! ATKINS '72 - MAINTENANCE X 6 YEARS! ![]() 2 7 10 16 31 12 |
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#233 | |
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Way too much time on my hands!
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 10,754
Gallery: lisabinil
Stats: 214/194/180 287 in 00
WOE: Lc for optimum health
Start Date: SBD 3/5/07,Atkins 4/18/07
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You disgusting gal you! [COLOR=Red](Sorry I couldn't resist!)[/COLOR] ![]() |
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#235 | |
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Senior LCF Member
Join Date: Apr 2007
Location: Orinda (San Francisco Bay Area)
Posts: 835
Gallery: scorpgc
Stats: 265/243/235 @ 6'7"
WOE: Low Carb/Limited Sugar/South Beach & Moderation
Start Date: Re-Start May 5, 2008
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I was slicing the muffin in half and started nibbling...it was really good, just plane, as-is. The carbs are negligible (for me) and the taste to me is better than flax too. |
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#236 |
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Way too much time on my hands!
Join Date: Sep 2004
Location: Central Coastal CA
Posts: 13,331
Gallery: Charski
Stats: 174 (WW)/130/150 goal 5'5" 56 years young
WOE: ATKINS! now and always....
Start Date: 5/03
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I made another one this morning, using almond flour PLUS the addition of 1 teaspoon of flax meal. I portioned into 2 wells of my silicone muffin pan and poked 3 dried cherries into each one - nuked 45 seconds - BOY they are good! Nice breakfast, two muffins, filled me up (split and topped 'em with butter) and so easy!
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#237 |
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Blabbermouth!!!
Join Date: Sep 2006
Location: London UK
Posts: 5,139
Gallery: Kissa
Stats: 184/138.2/126 5' 4" 145 at restart
WOE: Atkins Induction
Start Date: January 2001 Atkins, re-induction 30th Oct 2009
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These are just so flexible.
I find if I want them to be savoury I use a little more flax along with the almond flour. I add things like parmesan, herbs and garlic and onion powder or flakes. It gives them a firmer texture which I like. I use the savoury ones to make 'toast' on which I then grill cheese. Or just with a spread. The sweet ones are just wonderful, my super slim DH likes them too! |
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#238 |
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Senior LCF Member
Join Date: Feb 2009
Posts: 198
Gallery: STEGOSAURUS!
Stats: 205/152/150
WOE: Atkins
Start Date: January 28, 2009
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i got a question about these... so if you omit the splenda packet it goes from 1.5 carbs to .7 right? because its just the egg carbs because flax meal has the same amount of fiber as it does carbs... right?
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#239 |
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Senior LCF Member
Join Date: May 2003
Location: Long Island, NY
Posts: 77
Gallery: Blkats7
Stats: 229/199/150
WOE: Atkins
Start Date: Jan 2008
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Thank you for the recipe
These are awesome!! I made it according to the recipe and it was wonderful. Reminded me a little of Boston Brown Bread, which I love and have to stay away from. I did not find the recipe eggy at all. I was quite surprised. I let it cool and just sliced in thin slices and spread with cream cheese. I will also try the almond flour ones. I read that if you make your own flour and use raw nuts with the skin on, it lowers the carb count a little.
I am so glad that I have been visiting this site. You all are great and your suggestions have helped me reach my mini goal of 200 lbs (down from 229). This is the longest that I have been able to stay with the program and I owe a lot of that to the good people here. I know that I will keep going forward.
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Mini Goal 190# |
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#240 |
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Senior LCF Member
Join Date: Feb 2009
Posts: 198
Gallery: STEGOSAURUS!
Stats: 205/152/150
WOE: Atkins
Start Date: January 28, 2009
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just made these tonight and OMG to die for... didnt spread enough butter on them though :/
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