Another variation on the One Minute Muffin

hpjrt · 03-18-2010, 07:48 PM

I love this for breakfast on those days when I'm really hungry ... but sometimes I like to have one as a late night snack.

Tonight I wanted something a little different ... so I used 3 Tbls of Flax Meal ... and 1 Tbls of Jennifer Eloff's Hot Chocolate Drink Mix [from one of her cookbooks ... I didn't know if I could mention the actual title here]. The rest of the OMM recipe was exactly as the original ... except I cut back on the sweetener because the HC Drink Mix has some in it.

Wow ... this was very good. Just enough chocolate flavour to make me happy ... but without adding too many additional carbs.

I had made up a batch of the Hot Chocolate Drink Mix because one of my special treats has always been to add 1 tbls of Instant Hot Chocolate to my morning coffee. The commercial version [made with Splenda] added 3 g of carbs to the morning coffee ... but Jennifer's version adds only 2 g of carbs for the same amount [or less than that since I used a mix of Splenda, Xylitol and Steevia for the sweetener] ... and it tastes so much richer than the commercial brand.

On the mornings I have my "mocha" coffees, I generally have two cups and that usually suffices as "breakfast" for me.

So ... two new uses for a new staple in my home. Thanks Jennifer! And thanks to whoever came up with the Wonderful One Minute Muffin!

Mary

Jennifer Eloff · 03-19-2010, 07:13 AM

Hi Mary - that is really cool.

I'm going to try it real soon. Lately, I'm into variations of these nice quick one minute muffins.

I haven't made my hot chocolate drink mix in ages (what a good idea to mix sweeteners) as we get a commercial mix here made with Splenda and it's not bad at all - lazy me! I should mix up a batch of my own again as it doesn't have all those "chemicals" and preservatives in it. It keeps well in a tupperware container in the refrigerator or freezer forever and a day.

You know, it is strange as I was wondering where you were - only yesterday - and lo and behold, here you are this morning!

hpjrt · 03-19-2010, 09:52 AM

Oh I'm around ...

... and I check in here at least once a day. I have been occupied babysitting my beautiful grandbaby girl ... which I love to do.

Being a "Nana" is so much fun!

I made the delicious Oat Bran Bread yesterday ... and it's very hard to believe that it's low carb it tastes SO GOOD! While it doesn't rise as much as some breads ... the slices are more than big enough and do satisfy those "gee I'd like a piece of bread" cravings I get from time to time.

I'm just waiting to check now how it affects my bg readings. Being Diabetic I need to check for how the carbs I do have affects things at 1 and 2 hour intervals.

Mary

Jennifer Eloff · 03-19-2010, 11:10 AM

Mary, I'm greeen with a bit of envy. I'd love a grandbaby too someday - especially a granddaughter as I had sons. Trouble is sometimes sons take longer to get married and thus have children. Daughters usually produce grandchildren more quickly.

Angie and others have found that whole wheat pastry flour makes a loaf that rises better. Oat flour makes a tasty, denser loaf though. It would be interesting to see what your blood sugar does. Also, if you have protein with it, would that not help produce a lower insulin response?

Jennifer Eloff · 03-19-2010, 11:13 AM

Oh wait a minute, I might be thinking about another bread - i.e. the one in the sticky room.

hpjrt · 03-19-2010, 01:58 PM

Quote:

Originally Posted by Jennifer Eloff

Mary, I'm greeen with a bit of envy. I'd love a grandbaby too someday - especially a granddaughter as I had sons. Trouble is sometimes sons take longer to get married and thus have children. Daughters usually produce grandchildren more quickly.

Well ... this is my son's daughter ... and he's 33. I was beginning to think I'd never get to be a Nana!

My DH has two daughters ... 31 and 29 ... and they are showing no signs of wanting to settle down and have kids just yet.

However, this little grandbaby of mine is more than enough for me ... for now.

Quote:

Angie and others have found that whole wheat pastry flour makes a loaf that rises better. Oat flour makes a tasty, denser loaf though. It would be interesting to see what your blood sugar does. Also, if you have protein with it, would that not help produce a lower insulin response?

I did have protein with the bread. I had egg salad ... but my bg levels were a bit wonky today anyway ... with a very high fasting bg ... so today wasn't a great test I don't think.

Within an hour, my bg levels had risen about 32 points ... which is unusually high. On the other hand, I had two slices of bread ... which I really didn't need. Plus I only got 20 slices out of the loaf ... and your book suggests 24 slices. So instead of the 3.8 g carbs ... I figure each slice was closer to 5 g of carbs.

I just took my blood sugar now ... and it's back down to where I'm used to it being [meaning it's better now than it's been all day thus far] ... so I think I'll be better able to judge how I handle the bread on a day when my levels aren't wonky to begin with. I will also not be such a piggy and have one slice ... rather than two.

I love the bread, however. So did my DH who isn't Diabetic ... and doesn't follow LC. I will, however, check out the sticky for that bread recipe.

Mary

Jennifer Eloff · 03-19-2010, 05:15 PM

So lovely to have a grandbaby. You are blessed.

Wow, Mary, you are sensitive to bread carbs. Maybe the sticky bread at 2 grams each per slice and only one slice at a sitting would be better, or use the microwave breads that I have posted here, which don't contain much in the way of real grains. Maybe as you say, it was a bad day for your blood sugars. Typically, breads are problematic I would think, for someone with diabetes, but you're right maybe the high fasting blood sugar could be a contributing factor. Are you on insulin? Do you use Stevia? Just wondering as someone on insulin should not use Stevia.

Anyway, for the record, you were not a piggy for having 2 slices. I think most people would do that and yet some - me included. If it is the Oat bran bread I'm thinking about, I definitely would not have stopped at 2 slices!

Here is a very interesting story:

"I visited a cousin in NC a few days ago and his wife had made a delicious lemon pudding sweetened with Stevia. The iced tea was also sweetened with Stevia. I had never used Stevia but did not hesitate to eat the dessert. I thought it would be safe to do so. I had had a 60 carb meal 30 minutes earlier at a restaurant. Two hours after the dessert my BG was 114, at 5 PM it was 79, at 9 PM it was 62 and at bedtime it was 68. I ate glucose tabs but they did not seem to help. Then at midnight it was 181 and at 3 AM it was 286. I have researched Stevia and I now realize that it slows down the absorption of glucose into the blood stream. My insulin was working on schedule but the carbs and glucose tabs were held back by the Stevia. Then at midnight the Stevia was no longer effective and the bolus insulin was out of my system. That resulted in very high BG's.

I will never again use Stevia. I suggest that Type 1's should never use Stevia. A Type 2 who is NOT insulin dependent can use Stevia safely since there is no insulin injected that will cause the low BG's after the meal.

crazywoman-n-wy · 03-19-2010, 08:30 PM

That is very interesting about insulin & Stevia Jenn! I had never heard anything about insulin & stevia. Thanks for the info.

hpjrt · 03-20-2010, 12:21 PM

Quote:

Originally Posted by Jennifer Eloff

So lovely to have a grandbaby. You are blessed.

Wow, Mary, you are sensitive to bread carbs. Maybe the sticky bread at 2 grams each per slice and only one slice at a sitting would be better, or use the microwave breads that I have posted here, which don't contain much in the way of real grains. Maybe as you say, it was a bad day for your blood sugars. Typically, breads are problematic I would think, for someone with diabetes, but you're right maybe the high fasting blood sugar could be a contributing factor. Are you on insulin? Do you use Stevia? Just wondering as someone on insulin should not use Stevia.

I don't use insulin ... but have had a few odd bs issues in the last few weeks and am not sure of the cause. I have found, however, that such issues can be traced back a couple of days. In other words, if I've had anything "off plan" it can take two to three days before the effect is out of my system.

Quote:

Anyway, for the record, you were not a piggy for having 2 slices. I think most people would do that and yet some - me included. If it is the Oat bran bread I'm thinking about, I definitely would not have stopped at 2 slices!

Here is a very interesting story:

Today, I had one slice with salmon [tinned sort with celery and mayo] ... which was enough to keep me full ... and my 1 and 2 hour numbers were much better.

At one hour, there was only 9 points difference from my pre-lunch numbers ... and by two hours, that was cut down.

So ... whether it's because my "issues" have settled down ... or my portion size was better for me ... at any rate, the slice of bread [toasted and heavenly] affected my blood sugar barely at all.

Quote:

"I visited a cousin in NC a few days ago and his wife had made a delicious lemon pudding sweetened with Stevia. The iced tea was also sweetened with Stevia. I had never used Stevia but did not hesitate to eat the dessert. I thought it would be safe to do so. I had had a 60 carb meal 30 minutes earlier at a restaurant. Two hours after the dessert my BG was 114, at 5 PM it was 79, at 9 PM it was 62 and at bedtime it was 68. I ate glucose tabs but they did not seem to help. Then at midnight it was 181 and at 3 AM it was 286. I have researched Stevia and I now realize that it slows down the absorption of glucose into the blood stream. My insulin was working on schedule but the carbs and glucose tabs were held back by the Stevia. Then at midnight the Stevia was no longer effective and the bolus insulin was out of my system. That resulted in very high BG's.

I will never again use Stevia. I suggest that Type 1's should never use Stevia. A Type 2 who is NOT insulin dependent can use Stevia safely since there is no insulin injected that will cause the low BG's after the meal.

That's an interesting article. I wouldn't have suspected that Stevia could be so problematic for insulin dependent diabetics. I do use Stevia packets ... but because of an aftertaste that I don't like, I tend to lean more towards xylitol and erythritol in combination with Splenda. I am basically only using the Stevia packets so that I can use them up ...

Thanks for the article Jennifer!

Mary

Jennifer Eloff · 03-20-2010, 08:37 PM

Your choice of sweeteners is what I use these days too, although I don't use a lot of Xylitol. Happy your blood sugars are behaving and you can have your low-carb bread. That's a relief.

You're welcome re the article, Billie and Mary. I was also surprised when I came across it while researching.

03-18-2010, 07:48 PM	#1
hpjrt Senior LCF Member Join Date: Apr 2004 Location: S.W. Ontario, Canada Posts: 326 Gallery: hpjrt	Another variation on the One Minute Muffin I love this for breakfast on those days when I'm really hungry ... but sometimes I like to have one as a late night snack. Tonight I wanted something a little different ... so I used 3 Tbls of Flax Meal ... and 1 Tbls of Jennifer Eloff's Hot Chocolate Drink Mix [from one of her cookbooks ... I didn't know if I could mention the actual title here]. The rest of the OMM recipe was exactly as the original ... except I cut back on the sweetener because the HC Drink Mix has some in it. Wow ... this was very good. Just enough chocolate flavour to make me happy ... but without adding too many additional carbs. I had made up a batch of the Hot Chocolate Drink Mix because one of my special treats has always been to add 1 tbls of Instant Hot Chocolate to my morning coffee. The commercial version [made with Splenda] added 3 g of carbs to the morning coffee ... but Jennifer's version adds only 2 g of carbs for the same amount [or less than that since I used a mix of Splenda, Xylitol and Steevia for the sweetener] ... and it tastes so much richer than the commercial brand. On the mornings I have my "mocha" coffees, I generally have two cups and that usually suffices as "breakfast" for me. So ... two new uses for a new staple in my home. Thanks Jennifer! And thanks to whoever came up with the Wonderful One Minute Muffin! Mary

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03-19-2010, 07:13 AM	#2
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,082 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Hi Mary - that is really cool. I'm going to try it real soon. Lately, I'm into variations of these nice quick one minute muffins. I haven't made my hot chocolate drink mix in ages (what a good idea to mix sweeteners) as we get a commercial mix here made with Splenda and it's not bad at all - lazy me! I should mix up a batch of my own again as it doesn't have all those "chemicals" and preservatives in it. It keeps well in a tupperware container in the refrigerator or freezer forever and a day. You know, it is strange as I was wondering where you were - only yesterday - and lo and behold, here you are this morning!

03-19-2010, 09:52 AM	#3
hpjrt Senior LCF Member Join Date: Apr 2004 Location: S.W. Ontario, Canada Posts: 326 Gallery: hpjrt	Oh I'm around ... ... and I check in here at least once a day. I have been occupied babysitting my beautiful grandbaby girl ... which I love to do. Being a "Nana" is so much fun! I made the delicious Oat Bran Bread yesterday ... and it's very hard to believe that it's low carb it tastes SO GOOD! While it doesn't rise as much as some breads ... the slices are more than big enough and do satisfy those "gee I'd like a piece of bread" cravings I get from time to time. I'm just waiting to check now how it affects my bg readings. Being Diabetic I need to check for how the carbs I do have affects things at 1 and 2 hour intervals. Mary

03-19-2010, 11:10 AM	#4
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,082 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Mary, I'm greeen with a bit of envy. I'd love a grandbaby too someday - especially a granddaughter as I had sons. Trouble is sometimes sons take longer to get married and thus have children. Daughters usually produce grandchildren more quickly. Angie and others have found that whole wheat pastry flour makes a loaf that rises better. Oat flour makes a tasty, denser loaf though. It would be interesting to see what your blood sugar does. Also, if you have protein with it, would that not help produce a lower insulin response?

03-19-2010, 11:13 AM	#5
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,082 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Oh wait a minute, I might be thinking about another bread - i.e. the one in the sticky room.

03-19-2010, 05:15 PM	#7
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,082 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	So lovely to have a grandbaby. You are blessed. Wow, Mary, you are sensitive to bread carbs. Maybe the sticky bread at 2 grams each per slice and only one slice at a sitting would be better, or use the microwave breads that I have posted here, which don't contain much in the way of real grains. Maybe as you say, it was a bad day for your blood sugars. Typically, breads are problematic I would think, for someone with diabetes, but you're right maybe the high fasting blood sugar could be a contributing factor. Are you on insulin? Do you use Stevia? Just wondering as someone on insulin should not use Stevia. Anyway, for the record, you were not a piggy for having 2 slices. I think most people would do that and yet some - me included. If it is the Oat bran bread I'm thinking about, I definitely would not have stopped at 2 slices! Here is a very interesting story: "I visited a cousin in NC a few days ago and his wife had made a delicious lemon pudding sweetened with Stevia. The iced tea was also sweetened with Stevia. I had never used Stevia but did not hesitate to eat the dessert. I thought it would be safe to do so. I had had a 60 carb meal 30 minutes earlier at a restaurant. Two hours after the dessert my BG was 114, at 5 PM it was 79, at 9 PM it was 62 and at bedtime it was 68. I ate glucose tabs but they did not seem to help. Then at midnight it was 181 and at 3 AM it was 286. I have researched Stevia and I now realize that it slows down the absorption of glucose into the blood stream. My insulin was working on schedule but the carbs and glucose tabs were held back by the Stevia. Then at midnight the Stevia was no longer effective and the bolus insulin was out of my system. That resulted in very high BG's. I will never again use Stevia. I suggest that Type 1's should never use Stevia. A Type 2 who is NOT insulin dependent can use Stevia safely since there is no insulin injected that will cause the low BG's after the meal.

03-19-2010, 08:30 PM	#8
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,464 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	That is very interesting about insulin & Stevia Jenn! I had never heard anything about insulin & stevia. Thanks for the info.

03-20-2010, 08:37 PM	#10
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,082 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Your choice of sweeteners is what I use these days too, although I don't use a lot of Xylitol. Happy your blood sugars are behaving and you can have your low-carb bread. That's a relief. You're welcome re the article, Billie and Mary. I was also surprised when I came across it while researching.