Ouizoid's English Muffins w/Pics

[Charski]

Originally Posted by Beeb

Never mind, here we go!! I only made 6 servings.

Nutrition Facts
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 21
Calories 47

% Daily Values*
Total Fat 2.3g 4%
Saturated Fat 0.108g 1%
Polyunsaturated Fat 0.007g
Monounsaturated Fat 0.052g
Cholesterol 6mg 2%
Sodium 92mg 4%
Potassium 24mg
Total Carbohydrate 4.6g 2%
Dietary Fiber 3.8g 15%
Sugars 0.07g
Protein 4.86g

Net Carbs: .80g

Linda, will you please post the complete recipe for this version?

There are SO MANY pages to this thread and so many tweaks, and now that DH and I are doing low carb and lower cal, would love to make these low-cal versions!

[Beeb]

Originally Posted by Charski

Linda, will you please post the complete recipe for this version?

There are SO MANY pages to this thread and so many tweaks, and now that DH and I are doing low carb and lower cal, would love to make these low-cal versions!

From Soobee:

I have been experimenting with a cheeese-free, no fat added English muffin. This is my latest.
Cheese-free Gluten Free English Muffin
1/3 cup whey protein powder
1/3 cup oat fiber
1/3 cup flax
1 tsp. glucomannan
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon (optional)

2 beaten eggs
1 1/4 cups water
1/8 tsp. butterscotch or caramel flavor (optional)
few drops opf sweetener (optional)

Mix wet ingredients. Mix into dry ingredients. You need an immersion blender or mixer for this. Otherwise the lumps of oat fiber won't dissolve. This will make a wet batter. Pour into silicone muffintop pans. Bake at 350 for 15-18 minutes. I get 8-9 muffins.

[buttoni]

Ouizy I turned your English muffin (no cheese version) into corn muffins today. And they came out REAL good! Just posted a separate recipe thread: Corn Muffins Thanks so much for putting this idea into my head. Your batter produces an outstanding and quite moist product. I did some with spicy seasoning added, too, like dinner rolls. Very good! I see lots of other potential with this batter. I was simply amazed at how filling these were. I could only eat one small corn muffin! Just starting to experiment with gluc and chia and I have a lot to learn from you folks who have been using it for awhile.

[ouizoid]

Oh! sounds so good! This recipe has been a collaboration of many minds--I love seeing what everyone does with it--love corn muffins!!

[Yummy's_Girl]

I can't wait to try these!

[JMCM1]

Subbing!

[catnmouse]

Please if anyone can help me replace the gluc that's called for in all these recipes? I háve xanthun gum, thick it up, when I made the cake in the microwave I used xanthun gum, but will it work for the English muffins. I also have poly d but have gotten frightened away from this because of some horror stories of it's laxative effect. I would appreciate any info.

[rosethorns]

Don't be afraid of poly-d. Use it in small amounts in cookies and cakes. You proably should get the glucomannan because it is somethiing really different. I have wanted try these for a long time. I was afraid I would be wasting my money.
I finally bit the bullet because you read really great stuff from other LCF.Gluc is wonderful and oat fiber.

[Beeb]

Originally Posted by rosethorns

Don't be afraid of poly-d. Use it in small amounts in cookies and cakes. You proably should get the glucomannan because it is somethiing really different. I have wanted try these for a long time. I was afraid I would be wasting my money.
I finally bit the bullet because you read really great stuff from other LCF.Gluc is wonderful and oat fiber.

The PolyD may make these too moist. That would be my fear, not the laxative issue since there would be such a some amount in the recipe replacement of the Gluc.