Thank You 4 the 1-minute Muffin Recipe!

[scorpgc]

This morning, I made it and it was so delicious! I think it's the closest thing to good old bread that I've had so far (besides the Artesian / Foccacia Bread). And it was so easy to make!

For those who haven't tried or head of this:

1/4 cup Flax Meal
1/2 teaspoon Baking Powder
1 packet Splenda
1 teaspoon Cinamon
1 Egg
1-2 teaspoons Butter

1.5 Carbs

Mix the dry ingredients in a large coffe cup. Add egg and butter; mix well. Microwave for 50-seconds to 1-minute. Muffin pops right out.

Slice in half and butter or use cream cheese frostening.

Thank you to whoever made this one up, it's incredible!!! Can't wait to try it as a breakfast sandwhich!!

[Silver Spice]

Gary, how do you make your cream cheese frosting?

[Sharis]

Just wanted to add that I doubled the recipe and poured it into a loaf pan to cook (about 2 minutes) and then I cut that in half and it comes out just like 2 real slices of bread. I used it for a sandwich. It was a little on the thick side so I'm going to try tripling the recipe and then I should be able to slice each half in two giving me 4 pieces of bread. Oh and I did a savory version with some herbs and stuff. Good!!!

[scorpgc]

Silver Spice: I used about 4 oz. of cream cheese, mixed in 1 splenda pack and about 1 tbsp (maybe 2) of SF vanilla syrup. For SF syrup, I use Torani. More or less, if it's sweet enough, I stop.


Sharis: Would you mind sharing the savory recipe? I wanted to begin using the muffin for a breakfast sandwhich. I am curious if this recipe would dry out or stay fresh enough? Thanks!!

[lisabinil]

I make mine w/ CO-yum!

[Sharis]

Originally Posted by scorpgc

Silver Spice: I used about 4 oz. of cream cheese, mixed in 1 splenda pack and about 1 tbsp (maybe 2) of SF vanilla syrup. For SF syrup, I use Torani. More or less, if it's sweet enough, I stop.


Sharis: Would you mind sharing the savory recipe? I wanted to begin using the muffin for a breakfast sandwhich. I am curious if this recipe would dry out or stay fresh enough? Thanks!!

I'm not sure what you mean by it staying fresh enough? I never let it sit long enough for it not to be fresh. Nothing ever goes stale in my house!!

Honestly, I have made a few and they are different each time. Still trying to figure out my favorite way. I just omit the sweetener and add a bit of salt, and some or a few of the following: pepper, garlic powder, onion powder, rosemary, sesame seeds, sesame oil (just a bit as part of the regular fat used in the recipe) italian seasoning, and/or basil. I made an italian version with the pizza seasoning and then ate it with salami and provalone, I like the basic garlic and onion powder with eggs. The "asian" themed bread (sesame oil and sesame seeds) wasn't very good so I need to play with that one. I'm off cheese for now but you could make some mean grilled cheese sandwiches with this stuff.

If I ever come up with a definitive "you must try this one" recipe I will be sure to post it. I hope you will play around with it as I'm sure you will come up with some great ideas!

[Silver Spice]

Thanks Gary, I think the vanilla syrup was my missing ingrediant. I'll try that!

[lisabinil]

The recipe above is wrong-it should be 1 or 2 TABLESPOONS of melted CO or butter. Using the tsp amount makes for a too dry muffin.

[Silver Spice]

Originally Posted by lisabinil

The recipe above is wrong-it should be 1 or 2 TABLESPOONS of melted CO or butter. Using the tsp amount makes for a too dry muffin.

It works for me with the original measurements

[scorpgc]

Yes, there are a couple of recipes "out there" and the butter content varies. I prefer the 2 teaspoons of butter. I usually have a little butter on it after I slice it, so it's OK.

Sharis! Thanks for the tips. I will try the sesame oil, great idea. So when you make the savory recipe, you're using it in the loaf pan, right? So it makes a better sandwhich? Sounds yummy!!!

[tim964]

Mmmm. Grilled cheese. This probably would be good. I sometimes don't like these types fo flax muffins because they are too eggy for my taste, but heck, put some cheese on it and how can you go wrong? I've got some rubbermade type containers that are square and about the size of a piece of bread. May be good to make this in.

Tim

[sallyT]

I use your same recipe but I do it with almond flour, I just grind some almonds in a small coffe grinder. I love that it's so fast to make. The hard part for me LCing is missing sweet breads, and this has been a life saver.

[scorpgc]

Sounds yummy, Sally. I'll bet it's sweeter-tasting too. Do you use the same amount of butter? Is the muffin crumbly at all? Will have to try this one. Thanks!

[sallyT]

Originally Posted by scorpgc

Sounds yummy, Sally. I'll bet it's sweeter-tasting too. Do you use the same amount of butter? Is the muffin crumbly at all? Will have to try this one. Thanks!

I do use the same amount of butter, it's not crumbly at all. I do sometimes use Torrani's SF vanilla syrup instead of splenda and omit the cinnamon and comes out delicious also.

I have made both flax and almond flour and like them both very much, but my preferenance is with the almond flour. I like to play around with it for different flavors. I have added Banana extract for bannana bread or added in cocoa also very good

I've made these for non LCing family visiting before and there always so amazed how quickly they cook and are always happy when I offer to make them some

[Marvin]

I want to say thank you too!

Also, as I didn't see the original recipe, I want to thank you for posting this thread so I could see it! I've been using these for the last 3 days and I like the taste and texture. It's a great way to get flax in my diet. It's too early to say for sure that they will help in the "plumbing" department; but that's my main goal, though the Omega 3's don't hurt anything either!

[bprieto]

I was wondering 2 things:
Do these freeze well? and.. How long can you keep flax meal/flour in the fridge?

Thanks,
BP

[scorpgc]

Sally: Thanks for the Almond Flour suggestion! I did as you mentioned this weekend and they were really delicious! It's a totally different taste, isn't it? We put SF Raspberry jam on them and it was a great side dish for our brunch with quiche. Thank you-Thank you-Thank you!!!

Marvin: They are good, aren't they? I think they will most definitely help with the "plumbing"!

BP: I don't know how long the product will last. I store mine in the freezer. It was in there about 2-months, now it's gone! Just bought another bag at Safeway this weekend. Let me know if you find out though!

[Tylar_Connar]

those of you who have made them do you know the carb count?

[scorpgc]

Originally Posted by Tylar_Connar

those of you who have made them do you know the carb count?

Hi there Tylar-

I'm not an Atkins follower (pure-ist) but from what others have stated, this is totally "Induction friendly" and I apologize for not including the car count. It was originally stated as having 1.5 Net Carbs.

Enjoy!

[lisabinil]

Originally Posted by Tylar_Connar

those of you who have made them do you know the carb count?

Flaxseed meal zeros out, 1 tsp of cinnamon is .5 carbs, the egg is .61, and a packet of Splenda is 1 carb-so it depends how you make them.

[Tylar_Connar]

Thank you both.
So, what do they taste like....i tired the Revolution rolls and they were just to eggy...are these eggy?

Originally Posted by scorpgc

Hi there Tylar-

I'm not an Atkins follower (pure-ist) but from what others have stated, this is totally "Induction friendly" and I apologize for not including the car count. It was originally stated as having 1.5 Net Carbs.

Enjoy!

Originally Posted by lisabinil

Flaxseed meal zeros out, 1 tsp of cinnamon is .5 carbs, the egg is .61, and a packet of Splenda is 1 carb-so it depends how you make them.

[lisabinil]

Tastes like a muffin to me! Sometimes if your egg isn't mixed in well you can have some streaks of egg whites-but it is nothing like the rev roll. You can change the flavors on this so easily! Easy, quick and I like making 1 at a time so I don't overeat.

[scorpgc]

Originally Posted by lisabinil

Tastes like a muffin to me! Sometimes if your egg isn't mixed in well you can have some streaks of egg whites-but it is nothing like the rev roll. You can change the flavors on this so easily! Easy, quick and I like making 1 at a time so I don't overeat.

I agree with Lisabinil, they are not "eggy" at all. It does taste like a muffin. Now, the one I made with the Almond Flour? That tasted like sweet bread, or a sweet muffin (like the big poppy seed ones at Costco). That was really good. A little higher carb count though-add 2 I believe...

[Tylar_Connar]

AWESOME!! I will have to get the ingredients!! THANKS!!!

[NicinChicago]

These are really good, I've been having 1 a day for the past 3 days. I'm up 2 pounds in that time (with no cheats and nothing else new), and there's no hope in sight that it's helping w/ plumbing... what gives? Should I just throw out the flax??!

[scorpgc]

I don't know, Nicole. The Flax is a net, so there are no carbs in it, at all. I don't weigh every day (only every 3-4 weeks). Maybe go off the Flax muffin and see? Try the same recipe but use Almond flour. It's really good too.

[Soobee]

Maybe when the plumbing gets fixed, the problem of weight gain will go away. Right now you have Fiber In, but no Fiber Out.

[Fearless Sunflower]

Im going to try these for lunch

[Fearless Sunflower]

Darn, No I'm not... I don't have almound flower. I tried the flax on Monday with a similar recipe, but it was way eggy.

I will pick some up the next time I go shopping

[kayan]

I use the same recipe but I use half almond flour and half flax seed meal also I dont add the butter

works great