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Old 03-24-2007, 03:11 PM   #1
decodiana
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Cinnamon Streussal Flax Muffins - Yummy!

I love these! I used a version of LindaSue's wonderful flax muffin batter, layered it with a delicious cinnamon streussal mixture and came up with these fantastic little gems!

Hope you like them as much as I do. Makes 12 muffins.


Muffin Batter
2 cups almond flour
1 cup golden flax meal
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2 each Splenda quick pack
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup water
1/4 cup butter, melted
4 each eggs


Streussal
1 cup almond flour
8 each Splenda packet
1 tablespoon cinnamon
1/8 teaspoon salt
1/4 cup butter, chilled, cut into small pieces


1. Preheat oven to 350. Grease silicon muffin pan with butter.

2. For streussal, combine almonds, Splenda, cinnamon & salt in food processor. Pulse until mixed well. Add small pieces of butter and process until it resembles a coarse meal. Set aside.

3. For muffin batter, in medium bowl stir together almond flour, flax, baking powder, salt, Splenda and cinnamon and whisk to blend. Add liquids, melted butter and eggs.

4. Put about 1 tbsp batter into each muffin cup. Flatten slightly with finger tips, as batter is thick. Place about a scant tablespoon of the streussal mix into each muffin cup, then top with the remaining batter, and finally the remaining streussal. Press the tops gently to adhere the streussal to the thick batter.

5. Bake about 20 minutes. Cool muffins in the pan for about 10-12 minutes, then gently remove and place on wire rack to cool completely.
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Old 03-24-2007, 03:16 PM   #2
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Diana I am going to make these for sure!!! I want to get the golden flax first I only have the other.

Thanks!!!
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Old 03-24-2007, 03:17 PM   #3
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I like to golden flax best, and also blanched almond flour.
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Old 03-24-2007, 04:52 PM   #4
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Those sound really good Diana! Any chance of posting a pic?
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Old 03-24-2007, 04:54 PM   #5
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Okay...now I know what's for breakie tomorrow..

Diana: Does this make 12 big ones????

I have the regular muffin cups..I think I might 3/4 the recipe..What do you think???

Last edited by CarolynF; 03-24-2007 at 04:56 PM..
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Old 03-24-2007, 05:39 PM   #6
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Carolyn, it makes 12 regular muffins...

Tweeker Geek, unfortunately, I don't have a digital camera, so I can't post a picture. If you go to LindaSue's website and look up one of her muffin recipes (I love the lemon poppy), they look just like that, but with a streussal topping. HTH.
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Last edited by decodiana; 03-24-2007 at 05:39 PM.. Reason: spelling
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Old 03-24-2007, 05:41 PM   #7
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Here's a link to the lemon poppy muffins on Linda Sue's site. If you haven't tried these already, they're really good. I usually add some lemon zest to them as well.

http://www.genaw.com/lowcarb/lemon_p...d_muffins.html
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Old 03-24-2007, 05:43 PM   #8
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these look great! Thanks for sharing!
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Old 03-25-2007, 10:21 AM   #9
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These sound really good.

What is a Splenda quick pack? I've never heard of that.

thanks!
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Old 03-25-2007, 11:26 AM   #10
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If you click on the blue highlighted words Splenda quick pack, you will see that Netrition carries them. It's equivalent to 1 cup of sweetness for far fewer carbs than granular Splenda. It is available in stores in my area (NJ) also.
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Old 03-27-2007, 06:48 PM   #11
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I have these cooling right now. They look yummy!

Update:

Just tasted one! Very good! I'm so glad I found this recipe!

Next time I may try a combination of splenda and one or two other sweeteners to get rid of that speldna aftertaste. I mostly noticed the aftertaste in the streusal part.

Excellent recipe! If you havent tried these, do it! They are yummy!

Last edited by Yummy's_Girl; 03-27-2007 at 07:11 PM..
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Old 03-27-2007, 07:10 PM   #12
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I'm sure you'll love them.

I usually wrap them individually in plastic wrap and then freeze them in a freezer bag. When you wrap them, the moisture from the muffin makes the topping adhere a little more than when you just take them out of the oven.
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Old 03-28-2007, 12:28 AM   #13
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Thanks for the wonderful sounding recipe. But I do have a little problem concerning the splenda quick packs. I am in Kuwait, those are not avaliable here. I've found the granular slplenda only, any idea of how much I need to equal the quick packs? I will remember them in my next order to netrition but shipments here take forever....Please help, if anybody knows how I can "tweak" this recipe with granular splenda, I would greatly appreciate it!!
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Old 03-28-2007, 02:25 AM   #14
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One splenda quick pack is equal to one cup of granular splenda. Keep in mind you have about 21 more carbs added to the recipe if you use one cup od granular splenda in place of the splenda quick pack. So two quick packs in the recipe... if you sub 2 cups of splenda for the two quick packs, you are adding 42 carbs to the recipe.
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Old 03-29-2007, 02:49 PM   #15
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I just pulled these out of the oven and they look wonderful..Will let you know later if I did it right..
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Old 03-30-2007, 01:28 PM   #16
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These were wonderful..DH loved them, too..
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Old 03-30-2007, 03:06 PM   #17
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Carolyn,

So glad you liked them...
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Old 03-31-2007, 08:13 AM   #18
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How about making this into a coffee cake?

Hey..guys...I think this would make a great coffee cake..You could put some nuts on top with the Struesel..I think it would bake in a 9 x 9 pan..What do you think??? I think a 9 x 13 would be too big..What do you think??
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Old 03-31-2007, 02:29 PM   #19
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Carolyn - seems to me it would work just fine in a 9x9 pan. I was planning to make some sort of flax muffin tomorrow; I may try this as a coffee cake - good idea! I'll let you know how it comes out and any tweaks I make.
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Old 04-01-2007, 10:26 AM   #20
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It worked fine in a pan! I used Calorie Countdown milk instead of heavy cream. I used the Splenda Quick Packs. Thanks for the recipe.

Here it is as a batter



Here it is with streusel before baking



Here it is after baking




here is a cut piece
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Old 04-01-2007, 12:50 PM   #21
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Great pics..yumm. 9 x 9 pan????
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Old 04-01-2007, 01:58 PM   #22
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I made this as a coffee cake today too. It looks just like sungoddess'. I haven't cut into it yet though. I did a couple of tweaks (of course!), I used 1 cup golden flaxmeal, 1 cup almond flour and 1 cup cake flour blend. I also added 2 Tbsp. Poly D and some nutmeg to the dry ingredients, added nutmeg in the topping also, along with some sliced almonds. It smells and looks wonderful - can't wait to try it!

I did mine in an 8x8x2 silicone pan.

I'll post the taste with the tweaks later.
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Old 04-01-2007, 02:10 PM   #23
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Quote:
Originally Posted by CarolynF View Post
Great pics..yumm. 9 x 9 pan????
yes 9x9.
It is very good. Now I need to figure out the carb and calorie count sine I am starting to count again. I used the calorie countdown milk and quick packs to decrease the carbs/calories somewhat.
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Old 04-02-2007, 08:22 AM   #24
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All I can say is OMG is this good! I have to rank it as one of the very best LC coffee cakes I've ever made. It's definitely going in my keepers file!

Thanks for this recipe Diana!
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Old 04-02-2007, 03:09 PM   #25
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Tweaker,

Glad you like it....
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Old 04-02-2007, 04:05 PM   #26
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2 Splenda quickpaks made these too sweet for me. My dh loved them, though, and he's not even on lc.
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Old 04-03-2007, 06:58 AM   #27
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How long to bake in a 9x9 pan? This looks great...I may serve for Easter!
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Old 04-03-2007, 07:37 AM   #28
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How long to bake in a 9x9 pan? This looks great...I may serve for Easter!
Mine took 25 minutes.
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Old 04-03-2007, 07:52 AM   #29
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Thank you!!!
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Old 04-06-2007, 04:39 PM   #30
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I just wanted to thank Diana for this recipe and Carolyn for the idea of a coffee cake. This has now become a staple in my household and it has kept me on track. I love having a wheat-free option. Thank you SO much!!
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