Ouizoid's English Muffins w/Pics

[Ginaaaaaa]

Originally Posted by beeb

So glad you love them as much as we all do!! I love the minces jalapinos pepper idea! I have some in curry and olive oil and I think I'll mince them up and put in my next batch!

I now have the dry mix all made up in baggies in the fridge, just pull one out, add the wet and in the oven!! They freeze wonderfully, too.

Good idea beeb! I need to do that too!! I am loving these so much! I had a cheeseburger on one last night with the works! A pickle on the side and some flax tortilla chips, felt like I was cheating big time!

No yucky funny tastes is what really sold me on these things! The fact that they hold together so well was just the icing on the cake. lol

[Charski]

OK, ladies, I'm gonna make these soon but I have Designer Whey - I want to be sure I'm measuring accurately, so how big is "a scoop" of the protein powder from the original recipe here?

I believe the Designer Whey scoop holds 1/3 cup but I'll have to verify that. Don't want dry buns!

[ouizoid]

no Char! Dry buns are bad! LOL!!

[Ginaaaaaa]

Mine is 1/3 cup scoop Char, and this is the one I use. NOW Whey Protein Isolate

[Charski]

Ouis, something I don't think I want AT ALL!

Gina, thanks! That should be all I need to know then.

[oneoftwo]

Did everyone use jumbo size eggs? I wanted to try making these today but only have large eggs in the house

[Ginaaaaaa]

You can use three or four lg eggs for 2 jumbo eggs

[Beeb]

Originally Posted by Ginaaaaaa

You can use three or four lg eggs for 2 jumbo eggs

Gina is correct. I would start with 3 and see how dry the batter is. You can also check out this site for a better idea about egg size conversion.

Eggs, Egg Size Equivalents, Egg Conversions, Egg Size Equivalents

[dazygyrl]

Originally Posted by Ginaaaaaa

Good idea beeb! I need to do that too!! I am loving these so much! I had a cheeseburger on one last night with the works! A pickle on the side and some flax tortilla chips, felt like I was cheating big time!

No yucky funny tastes is what really sold me on these things! The fact that they hold together so well was just the icing on the cake. lol

how thick are these when they are done baking? i'd love to see a pic of a burger with one of these.

i'm waiting on some unflavored whey to try theses again...and some xantham gum, too.

[Ginaaaaaa]

They are plenty thick enough to cut in half. I made my burgers smaller to fit, but you could always just make the buns bigger.

These hold up way better than the oopsie rolls I think.

[adiasmc1]

I am excited, just picked up some oat fiber at lunch! Can't wait to make these this weekend

[galinva]

Just got mine out of the oven and ate 1/2 of one with a little butter. Mine reminded me more of corn bread than an english muffin, but still good. I had to bake mine in a regular muffin pan as I don't have a muffin top pan. Will wait till they sit a while and see what I think of them then. But for a low carb bread I thought they were pretty good.

[shipoo]

These are awesome! I had no oat flour so I substituted two tablespoons of coconut flour and used three large eggs. I didn't need to use the almond milk. This recipe is a keeper!

[maru2]

Originally Posted by 3bees~1flower

how thick are these when they are done baking? i'd love to see a pic of a burger with one of these.

i'm waiting on some unflavored whey to try theses again...and some xantham gum, too.

I tweaked these buns a bit and personally I think they are lighter, sturdier and they taste more like bread than cornmeal. However, the tweaks will increase the carb count by almost 1/2 carb per bun. If anyone is interested in my tweaks let me know and I will post them.

[sweet irony]

Yes maru2, please post your tweaks! I think we all love to see what others come up with that works for them.


I love these, BTW, thanks for posting this recipe and for everyone else's tweaks. I was getting just a bit burned out on Oopsie rolls and this is just what I needed. <3

[maru2]

Originally Posted by sweet irony

Yes maru2, please post your tweaks! I think we all love to see what others come up with that works for them.


I love these, BTW, thanks for posting this recipe and for everyone else's tweaks. I was getting just a bit burned out on Oopsie rolls and this is just what I needed. <3

OK, this is what I do now. They taste almost like Red Lobster biscuits to me and no more grainy texture.

1/2 cup golden flax
1/4 cup oat fiber
1/4 cup unflavored whey protein
1/4 cup wheat bran
1 T vital wheat gluten
2 tsp baking powder
2 tsp garlic powder
1 tsp onion powder
1/4 tsp xanthan gum

2 large eggs
3 T vegetable oil
1/2 cup hoods calorie count down milk ( I suppose you could use 1/4 cup cream and 1/4 cup of water)
1 T cider vinegar
1 drop liquid splenda
1 cup shredded cheddar cheese ( I'm guessing because I used 2 handfuls)

preheat oven to 350, spray muffin top pan with nonstick spray. Bake on middle shelf 10 to 12 minutes. makes 12 to 14 muffins.

[shipoo]

I tweaked these buns a bit and personally I think they are lighter, sturdier and they taste more like bread than cornmeal. However, the tweaks will increase the carb count by almost 1/2 carb per bun. If anyone is interested in my tweaks let me know and I will post them.[/QUOTE]


Oh yes Wanda, please post your tweaks.....I love the variety that comes when a recipe is tweaked!

[shipoo]

We must have been posting at the same time! I will have to try this one!

[maru2]

This is a picture of the pumpkin nut version with pillsbury sugar free frosting. There are 4 carbs in the frosting for 2 Tablespoons, I use 1 teaspoon warmed in the microwave for 2 muffins so it adds tons of flavor for hardly any carbs. I hope those of you that have already tried the muffins and like them will give these a try, they are delicious!!

1/2 cup golden flax
1/4 cup unflavored whey protein
1/4 cup oat fiber
2 tsp baking powder
1/4 tsp xanthan gum
1 tsp pumpkin pie spice
1/2 tsp nutmeg

2 large eggs
2 T vegetable oil
2 T water or milk
1 tsp vanilla
1/4 cup pumpkin
1/4 cup brown sugar substitute (I use diabetisweet)
1/4 cup white sugar substitute (I use Zsweet)
2 drops liquid splenda
1/2 cup nuts of choice (more or less depending on your taste
3/4 cup mozzarella cheese


preheat oven to 350, spray muffin top pan with nonstick spray. Bake on middle shelf 10 to 12 minutes. makes 12 or more muffins

[shipoo]

Oh my you are killing me!

I want to eat everything right now!

p.s. is your avatar a shitzu? he/she is adorable!

[Ginaaaaaa]

Wanda, those pumpkin muffins look yummy, what kind of frosting is on your muffins? I will try your tweaks for the english muffins!!

[maru2]

Originally Posted by shipoo

Oh my you are killing me!

I want to eat everything right now!

p.s. is your avatar a shitzu? he/she is adorable!

That's my new puppy Sophie, she is a Yorkietzu (Yorkie shihtzu mix) the most lovable dog I have ever owned, people tell me it's the Shihtzu in her that makes her that way.

Gina, the frosting is ready made Pillsbury sugar free chocolate, they also had vanilla, it's da bomb

[Ginaaaaaa]

Thanks Wanda, and as you can tell it's getting late..I fixed your name in my last post, sorry about that!! I will have to check out that frosting!!

[laranda]

Feast your eyes, on THE BAGEL



Mind over matter...it just tastes better with the hole in the middle. Same recipe in a donut pan. Tweaks: butter instead of the oil, diced onion sprinkled on top (and next time in the actual batter, yum!) and almond flour instead of flax, I really cannot stand the taste of flax It is a carbier version, yes, but they are dense and filling, I cannot imagine gorging on them. Also, great tip on the xantham gum!

How does everyone store these? I know freezing is an option but if I just have one batch hanging around, should they be in the fridge? On the table? In a ziplock??

[Soobee]

I just made these this morning. DH and I loved them. I used the chia gel and 2 large eggs. Also, I only had vanilla whey protein, and they tasted just fine, not sweet at all.

[maru2]

Originally Posted by laranda

Feast your eyes, on THE BAGEL



Mind over matter...it just tastes better with the hole in the middle. Same recipe in a donut pan. Tweaks: butter instead of the oil, diced onion sprinkled on top (and next time in the actual batter, yum!) and almond flour instead of flax, I really cannot stand the taste of flax It is a carbier version, yes, but they are dense and filling, I cannot imagine gorging on them. Also, great tip on the xantham gum!

How does everyone store these? I know freezing is an option but if I just have one batch hanging around, should they be in the fridge? On the table? In a ziplock??

They look very pretty Elle. I store mine in a baggy in the refrigerator and just warm in the microwave for 10 seconds before using. That was a great tip Linda (Beeb) gave us for the xanthan gum, it really improved the texture and rise. I also found a tablespoon of cider vinegar works with the soda to lighten them as well. You can't taste the vinegar in the flax but I have never tried making them with almond meal.

[jigglenomore]

Elle, your bagels look awesome! I'm waiting on my order of oat fiber & xanthan gum to make these! Thanks to everyone on here for the recipes and tweaks!

[jigglenomore]

Quote:
Originally Posted by beeb
Wanda, can you post your recipe for this pizza crust, please! I'm thinking it's the basic recipe with more cheese and some garlic, but I may be wrong.

Thanks for this!

Yes Linda it is only I do mine in tablespoons because it was easier to experiment with it that way. So my basic goes...

6 Tablespoons golden Flax
4 Tablespoons oat fiber
5 Tablespoons unflavored whey
1 teaspoon baking powder...plus 1/2 teaspoon soda if making pizza crust
1 teaspoon of garlic powder

2 eggs
2 Tablespoons water
2 Tablespoons of oil
cheddar cheese... I don't really measure, I add by handfuls until the batter is the thickness of say drop biscuits but I would guess it's about 3/4 cups.

When I was a kid growing up we had something called fried cornbread. I loved it but I hadn't had it in years, anyway I fried a batch of this yesterday it turned out really crispy and tasted a whole lot like that fried corn bread. I'm betting this mix would make a great breading for anything fried.
wanda

Wanda, (Sorry for not knowing how to highlight this previous part correctly!)... do you add any xanthan gum to this pizza crust recipe since you use it in your newest tweaked version? And would that make it rise and not be as crispy? Wondering, 'cause I'm after the thin and crispy kind! Thanks so much!

[Pam]

Originally Posted by maru2

OK, this is what I do now. They taste almost like Red Lobster biscuits to me and no more grainy texture.

1/2 cup golden flax
1/4 cup oat fiber
1/4 cup unflavored whey protein
1/4 cup wheat bran
1 T vital wheat gluten
2 tsp baking powder
2 tsp garlic powder
1 tsp onion powder
1/4 tsp xanthan gum

2 large eggs
3 T vegetable oil
1/2 cup hoods calorie count down milk ( I suppose you could use 1/4 cup cream and 1/4 cup of water)
1 T cider vinegar
1 drop liquid splenda
1 cup shredded cheddar cheese ( I'm guessing because I used 2 handfuls)

preheat oven to 350, spray muffin top pan with nonstick spray. Bake on middle shelf 10 to 12 minutes. makes 12 to 14 muffins.

I'm just curious.....how does the cider vinegar contribute to this recipe? Flavor/acidity?

[maru2]

Originally Posted by jigglenomore

Quote:
Originally Posted by beeb
Wanda, can you post your recipe for this pizza crust, please! I'm thinking it's the basic recipe with more cheese and some garlic, but I may be wrong.

Thanks for this!

Yes Linda it is only I do mine in tablespoons because it was easier to experiment with it that way. So my basic goes...

6 Tablespoons golden Flax
4 Tablespoons oat fiber
5 Tablespoons unflavored whey
1 teaspoon baking powder...plus 1/2 teaspoon soda if making pizza crust
1 teaspoon of garlic powder

2 eggs
2 Tablespoons water
2 Tablespoons of oil
cheddar cheese... I don't really measure, I add by handfuls until the batter is the thickness of say drop biscuits but I would guess it's about 3/4 cups.

When I was a kid growing up we had something called fried cornbread. I loved it but I hadn't had it in years, anyway I fried a batch of this yesterday it turned out really crispy and tasted a whole lot like that fried corn bread. I'm betting this mix would make a great breading for anything fried.
wanda

Wanda, (Sorry for not knowing how to highlight this previous part correctly!)... do you add any xanthan gum to this pizza crust recipe since you use it in your newest tweaked version? And would that make it rise and not be as crispy? Wondering, 'cause I'm after the thin and crispy kind! Thanks so much!

Elaine, the pizza crust has changed significantly, it has it's own thread and it is very thin and crispy.
excellent pizza crust w/ pictures