Thank You 4 the 1-minute Muffin Recipe!

[scorpgc]

Originally Posted by ollie

I've never tried the one-minute muffin, but do you think it would hold up as a hamburger bun???

Yeah it would...it holds up to sloppy Meatball sammies. You may want to toast it a bit first. It will hold up to any condiments better that way-

[lisabinil]

Originally Posted by speedy

lol I wrote the recipe down wrong for the chocolate muffin .....and made it without the flax ....just the egg , vanilla , stevia , heavy cream & butter and it was real good it's funny because I thought it was missing something but tried it anyway and it turned out good I ate it .I make the 1 minute muffins all the time with lemon extract & poppy seeds if you double the recipe you can get 6 muffins out of it... wow Decodiana what a beautiful cat he looks alot like mine in my pic but Speedy has an orange nose

Thats the Mock Danish you made.

[PalmTreeGal]

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?

[valf]

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!

[maria40nc]

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

[SHinOK]

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!

[speedy]

ummm I just made the chocolate muffin with the golden flaxmeal wow is that thing ever good .

[oceandiva]

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!

[SnowWhite]

I made this today but it tasted way too eggy. Wonder why?

[maria40nc]

Originally Posted by SnowWhite

I made this today but it tasted way too eggy. Wonder why?

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

[3bees~1flower]

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.

[Dixie Barkley]

Originally Posted by 3bees~1flower

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.

What is HC?

[3bees~1flower]

Originally Posted by Dixie Barkley

What is HC?

sorry...

heavy cream

[MARAL3]

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!

[jemmi]

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!

[peace+love]

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.

[Sandbird]

This sounds awesome. I have't tried flax meal yet, but plan on it after this thread. I want one of those little sucker bad!

[bekki1]

Can you put pumpkin in these? Not the spice but real pumpkin?

[3bees~1flower]

bekki...i have and it worked great...a T or 2.