Ouizoid's English Muffins w/Pics

[Beeb]

This makes a great burger bun or roll for a sandwich. Holds up well and toasts beautifully! It has the nooks and cranies like an English Muffin but just the hint of the taste of one. THE best LC bread/roll I have yet to make!!

Original LC English muffins by Ouizoid

Dry Mix:

1/2 c golden flaxmeal
1/4 c oat fiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs Parmesan (green can)

Wet Mix:

2 jumbo egg or equiv eggbeaters
dollop chia gel (3-4 Tbs)
1/2 cup trader joes light mozzaarella shreds
unsweetened almond milk as needed to make dough workable

mix together, let sit 5 min fill 6 cup greased muffin top pan. bake 12-14 min 350


LC English muffins by Ouizoid with tweaks by Beeb

Dry Mix:

1/2 c golden flaxmeal
1/4 c oat fiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs Parmesan (green can)
1/2 tsp Xanthan Gum

Wet Mix:

2 jumbo egg or equiv eggbeaters
2 TBS Olive Oil or Grapeseed Oil
1/2 cup mozzaarella shreds
unsweetened almond milk or coconut milk as needed to make dough workable.

Mix together, let sit 5 min then fill a 6 cup greased muffin top pan.
Bake 12-14 min 350

English Muffin Biscuit by Maru

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.

English Muffin w/Chia Seed by Soobee

My Latest (and final) Version
1 T chia seeds
3/4 cup water
Mix and leave alone for a few minutes.
Mix
1/2 cup golden flax meal
1/4 cup oat fiber
2 T grated Parmesan
1/3 cup whey isolate (I use sweetened vanilla)
1 t baking powder
1/2 t xanthan
1/8 t salt

Add to the chia and water
2 beaten large eggs
1/2 cup mozzerella shreds

Add in dry ingredients. Put into silicone muffintop pan. Bake 16-18 minutes at 350.

I just made another batch yesterday. I ordered more muffintop pans so I can double and triple the recipe. Two of these with butter will fill you up for hours.

English Muffin by 2bees~1flower

1/4c almond flour
1/4c g. flax
2T oat fiber
2T vital wheat gluten

plus added thicken not thin i found in the cupboard!! woot!

3 large eggs
smidge alm milk
dash of salt
coconut oil instead of olive

Follow directions for mixing and baking like all the other recipes.


Pumpkin Nut English Muffin by Maru

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


Cap's/Ouizoid's/Beeb's Cheese Danish (pic can be found here: Cap's/Ouizoid's/Beeb's Cheese Danish w/Pic)

Dry Mix Ingredients:

1/2 cup golden flaxmeal
1/4 cup oat fiber
1 scoop unflavoured whey protein (you can use vanilla whey PP in here, but if so you may want to adjust the sweetener ingredients for this recipe)
1 tsp baking powder
2 or more sweetener of choice (depending on how sweet you want them)
2 Tbs Brown Sugar sweetener or a tiny bit of Molasses mixed with 2 Tbs of sweetener to make a Brown Sugar sub

Wet Mix Ingredients:

2 jumbo egg or equiv eggbeaters
2 Tbs Grapeseed Oil or another mild tasting oil
1/2 cup shredded mild cheddar cheese
1 to 2 Tbs unsweetened coconut milk, almond milk or hwc, or just enough to make the dough less stiff (if needed)
1 to 2 Tbs DaVinci's SF Syrup of choice (I used gingerbread but any will do)
1/4 cup or more chopped nuts (I used pecans)
1/2 Tbs vanilla extract

Cheese Filling Ingredients:

1/4 cup Softened Cream Cheese
1 Tbs cinnamon
2 Tbs granular sweetener or 4 drops liquid sweetener

Mix these together and set aside.

Instructions:

Mix Dry and Wet Ingredients together.

Let sit 5 min then fill a 6 greased muffin top pan.

Drop a dollop of the Cheese Filling on the top of the wet danish ingredients and spread around a little, pushing down some to get into the wet danish ingredients. Don't spread too much, you just want this to be in the middle of the danish.

Bake 12-14 min in a 350 degree oven or until they look dry and done.

Serve warm with a nice cup of coffee or tea!

I keep these in the fridge and warm them for 20 seconds on high in the micro or leave them on the counter for a bit to warm up!

Play around with your sweetener on these. I tend to make thing less sweet but others like more. Use different DaVinci's, too. Next time I'm going to try the Praline one I have

If I left anyone's recipe out from the original thread please feel free to add yours to these!

[Ginaaaaaa]

I'm going to make the chia version today, chia is so healthy, I would like to incorporate it into recipes if I can.

Love this recipe!!!

[Ginaaaaaa]

Originally Posted by beeb

This makes a great burger bun or roll for a sandwich. Holds up well and toasts beautifully! It has the nooks and cranies like an English Muffin but just the hint of the taste of one. THE best LC bread/roll I have yet to make!!

Original LC English muffins by Ouizoid

Dry Mix:

1/2 c golden flaxmeal
1/4 c oat fiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs Parmesan (green can)

Wet Mix:

2 jumbo egg or equiv eggbeaters
dollop chia gel (3-4 Tbs)
1/2 cup trader joes light mozzaarella shreds
unsweetened almond milk as needed to make dough workable

mix together, let sit 5 min fill 6 cup greased muffin top pan. bake 12-14 min 350

LC English muffins by Ouizoid with tweaks by Beeb

Dry Mix:

1/2 c golden flaxmeal
1/4 c oat fiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs Parmesan (green can)
1/2 tsp Xanthan Gum

Wet Mix:

2 jumbo egg or equiv eggbeaters
2 TBS Olive Oil or Grapeseed Oil
1/2 cup mozzaarella shreds
unsweetened almond milk or coconut milk as needed to make dough workable.

Mix together, let sit 5 min then fill a 6 cup greased muffin top pan.
Bake 12-14 min 350

English Muffin Biscuit by Maru

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.

English Muffin w/Chia Seed by Soobee

My Latest (and final) Version
1 T chia seeds
3/4 cup water
Mix and leave alone for a few minutes.
Mix
1/2 cup golden flax meal
1/4 cup oat fiber
2 T grated Parmesan
1/3 cup whey isolate (I use sweetened vanilla)
1 t baking powder
1/2 t xanthan
1/8 t salt

Add to the chia and water
2 beaten large eggs
1/2 cup mozzerella shreds

Add in dry ingredients. Put into silicone muffintop pan. Bake 16-18 minutes at 350.

I just made another batch yesterday. I ordered more muffintop pans so I can double and triple the recipe. Two of these with butter will fill you up for hours.

English Muffin by 2bees~1flower

1/4c almond flour
1/4c g. flax
2T oat fiber
2T vital wheat gluten

plus added thicken not thin i found in the cupboard!! woot!

3 large eggs
smidge alm milk
dash of salt
coconut oil instead of olive

Follow directions for mixing and baking like all the other recipes.


Pumpkin Nut English Muffin by Maru

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


Cap's/Ouizoid's/Beeb's Cheese Danish (pic can be found here: Cap's/Ouizoid's/Beeb's Cheese Danish w/Pic)

Dry Mix Ingredients:

1/2 cup golden flaxmeal
1/4 cup oat fiber
1 scoop unflavoured whey protein (you can use vanilla whey PP in here, but if so you may want to adjust the sweetener ingredients for this recipe)
1 tsp baking powder
2 or more sweetener of choice (depending on how sweet you want them)
2 Tbs Brown Sugar sweetener or a tiny bit of Molasses mixed with 2 Tbs of sweetener to make a Brown Sugar sub

Wet Mix Ingredients:

2 jumbo egg or equiv eggbeaters
2 Tbs Grapeseed Oil or another mild tasting oil
1/2 cup shredded mild cheddar cheese
1 to 2 Tbs unsweetened coconut milk, almond milk or hwc, or just enough to make the dough less stiff (if needed)
1 to 2 Tbs DaVinci's SF Syrup of choice (I used gingerbread but any will do)
1/4 cup or more chopped nuts (I used pecans)
1/2 Tbs vanilla extract

Cheese Filling Ingredients:

1/4 cup Softened Cream Cheese
1 Tbs cinnamon
2 Tbs granular sweetener or 4 drops liquid sweetener

Mix these together and set aside.

Instructions:

Mix Dry and Wet Ingredients together.

Let sit 5 min then fill a 6 greased muffin top pan.

Drop a dollop of the Cheese Filling on the top of the wet danish ingredients and spread around a little, pushing down some to get into the wet danish ingredients. Don't spread too much, you just want this to be in the middle of the danish.

Bake 12-14 min in a 350 degree oven or until they look dry and done.

Serve warm with a nice cup of coffee or tea!

I keep these in the fridge and warm them for 20 seconds on high in the micro or leave them on the counter for a bit to warm up!

Play around with your sweetener on these. I tend to make thing less sweet but others like more. Use different DaVinci's, too. Next time I'm going to try the Praline one I have

If I left anyone's recipe out from the original thread please feel free to add yours to these!

Wow, thanks for doing that, it makes it much easier to locate all the tweaks!!!

Thanks everyone for all the tweaking of tweaks!!!

[maru2]

You are such a helpful person Linda Thank you for all the trouble you go through organizing and sharing. We are lucky to have you on this board my friend

[ouizoid]

agreed!

[pooticus]

I second or third that emotion!!!!!

[Beeb]

Originally Posted by maru2

You are such a helpful person Linda Thank you for all the trouble you go through organizing and sharing. We are lucky to have you on this board my friend

Originally Posted by ouizoid

agreed!

Originally Posted by pooticus

I second or third that emotion!!!!!

Originally Posted by Ginaaaaaa

Wow, thanks for doing that, it makes it much easier to locate all the tweaks!!!

Thanks everyone for all the tweaking of tweaks!!!

AWWWW.......:blush: I love doing this, so it's never trouble, especially for LCFs such as you guys!!

[rosethorns]

Yes Yes Yes !!!!!!!!!!!!!!

[Beeb]

Originally Posted by Ginaaaaaa

Wow, thanks for doing that, it makes it much easier to locate all the tweaks!!!

Thanks everyone for all the tweaking of tweaks!!!

BTW, Girlfriend, thanks for grouping ALL the recipes on your post (which is post #156 for anyone who wants to know)!! You are a doll!!!

[CarolynF]

Hmmm..I'm thinking I will try this muffin with almond flour and oat fiber for a whiter
tasting muffin (so to speak). I made the original and I have a few more left.

[Ginaaaaaa]

Originally Posted by beeb

BTW, Girlfriend, thanks for grouping ALL the recipes on your post (which is post #156 for anyone who wants to know)!! You are a doll!!!

You're quite welcome girlfran!!

I made soobee's recipe today and while they taste fantastic, I am looking for something a little bit lighter, they are very dense.

I still love these though, and either way they are the best bread replacement ever!!

[Beeb]

Originally Posted by CarolynF

Hmmm..I'm thinking I will try this muffin with almond flour and oat fiber for a whiter
tasting muffin (so to speak). I made the original and I have a few more left.

Let us know how they come out Carolyn!!

[SCOTTSDALEJULIE]

Am I the only one whose family hated these. I had to throw them in the trash. Maybe I did something wrong. I did use not sugar for the gum, but followed all the other directions. Maybe we just don't like flax.

[maru2]

Originally Posted by SCOTTSDALEJULIE

Am I the only one whose family hated these. I had to throw them in the trash. Maybe I did something wrong. I did use not sugar for the gum, but followed all the other directions. Maybe we just don't like flax.

Julie did you try my last recipe? Linda listed them as biscuits because the dough is so thick if you don't spread them out they are just like biscuits. I press them out with a sheet of press and seal plastic wrap or the back of my spoon. They are much lighter than the others, I only use that recipe now. My sister just got her Netrition order yesterday and made my new recipe. She had to call me right away and tell me how bread like they are. I think they are bread like too.

[sweet irony]

Originally Posted by SCOTTSDALEJULIE

Am I the only one whose family hated these. I had to throw them in the trash. Maybe I did something wrong. I did use not sugar for the gum, but followed all the other directions. Maybe we just don't like flax.

I don't like flax either. Almond flour, however, is divine. I subbed it and loved the result.

[Ginaaaaaa]

Originally Posted by SCOTTSDALEJULIE

Am I the only one whose family hated these. I had to throw them in the trash. Maybe I did something wrong. I did use not sugar for the gum, but followed all the other directions. Maybe we just don't like flax.

Julie, If you don't enjoy eating flax then you probably wouldn't like these.

Originally Posted by maru2

Julie did you try my last recipe? Linda listed them as biscuits because the dough is so thick if you don't spread them out they are just like biscuits. I press them out with a sheet of press and seal plastic wrap or the back of my spoon. They are much lighter than the others, I only use that recipe now. My sister just got her Netrition order yesterday and made my new recipe. She had to call me right away and tell me how bread like they are. I think they are bread like too.

I will try your recipe next time for sure!!

[SCOTTSDALEJULIE]

Maru, which one is it?

[Ginaaaaaa]

...

[maru2]

Originally Posted by SCOTTSDALEJULIE

Maru, which one is it?

I use this one Julie

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.

The dough is so thick I doubt if you really need a muffin top pan. You probably could drop them on a cookie sheet and press them down. Like biscuits they don't seem to spread out when baking.

[maru2]

oops didn't see Gina posted it for me. Thanks Gina

[Ginaaaaaa]

Originally Posted by maru2

oops didn't see Gina posted it for me. Thanks Gina

I'm so helpful:blush:

maru!!

[maru2]

Originally Posted by Ginaaaaaa

I'm so helpful:blush:

maru!!

You are indeed

[jacksmixedtape]

I need to try something bread-y, and this thread is inspiring me. Thanks, Ouizoid and everyone who followed up! Off to find some of these ingredients...

[CarolynF]

Lauren................ happy to see you..

[jacksmixedtape]

Happy to see you too, Carolyn!

[TxMom3]

Does anyone know if the original recipe could be made into a loaf? I made it in a muffin top pan and they are great! I would love if I could slice it into thinner pieces.
I am NOT a baker, so if you have any ideas (to double, triple, etc) and how long to cook it, and at what temperature, I would love to know your suggestions!!
Thanks

[Beeb]

Originally Posted by TxMom3

Does anyone know if the original recipe could be made into a loaf? I made it in a muffin top pan and they are great! I would love if I could slice it into thinner pieces.
I am NOT a baker, so if you have any ideas (to double, triple, etc) and how long to cook it, and at what temperature, I would love to know your suggestions!!
Thanks

I have been thinking the same thing! I think I will try them in a regular loaf pan, just the single recipe at first because I think it may be enough, at 350 degrees and start testing with a toothpick around 15 to 20 minutes. They probably will need more time, but I always play it safe! Let us know if you make it this way and I'll do the same!!

[TxMom3]

Originally Posted by beeb

I have been thinking the same thing! I think I will try them in a regular loaf pan, just the single recipe at first because I think it may be enough, at 350 degrees and start testing with a toothpick around 15 to 20 minutes. They probably will need more time, but I always play it safe! Let us know if you make it this way and I'll do the same!!

sounds great! I may try it this afternoon & will post my results when I do!

[dazygyrl]

Originally Posted by TxMom3

Does anyone know if the original recipe could be made into a loaf? I made it in a muffin top pan and they are great! I would love if I could slice it into thinner pieces.
I am NOT a baker, so if you have any ideas (to double, triple, etc) and how long to cook it, and at what temperature, I would love to know your suggestions!!
Thanks

i tried it. i quadrupled the recipe. (enough for TWO loaves, btw..lol) and it just wasn't the same. to me anyway....it was too dry.

[Beeb]

Originally Posted by 3bees~1flower

i tried it. i quadrupled the recipe. (enough for TWO loaves, btw..lol) and it just wasn't the same. to me anyway....it was too dry.

Great, thanks for trying this for us!! I am now wondering why it was dry? Hmmm, something to think about and maybe someone else will have an idea!