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Old 05-17-2007, 07:47 AM   #1
laureninva
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Can someone post the basic flax muffin recipe?

I can't seem to find just the basic one that uses oil, eggs, flax and cinnamon?

TIA!
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Old 05-17-2007, 07:49 AM   #2
sjmiller
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Here's my Muffin in a Minute:

Muffin in a Minute (suitable for Induction)

Serving Size: 1

1/4 cup flax meal
1/2 teaspoon baking powder
1 packet splenda packet
1 teaspoon cinnamon
1 large egg
1 teaspoon butter

Put the dry ingredients in a coffee mug. Or a bowl for a different shape.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. slice, butter, eat. Set mug to soak immediately.

Cream cheese would go nicely, too.

Notes: 1.5 net carbs.

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 9.5 g. fiber; 223mg Cholesterol; 284mg Sodium
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Old 05-17-2007, 07:58 AM   #3
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Tia, this is the recipe I used (off the "Flax Muffin" thread from May 7th.) I only use 1/2 cup of chopped nuts, and I use maple flavoring instead of banana.

This makes 12 muffins, and I freeze them and eat anywhere between one-half to one a day:

Good one!


Here's one of the flaxmeal muffin recipes:

2 cups flaxmeal
1 cup chopped nuts (walnuts preferred, but pecans will do as well)
1/2 cup granulated Splenda
1 tsp. baking powder
1 tsp. baking soda
1 TB banana extract
1/2 cup DaVinci's vanilla (or banana) sugar-free syrup
1/3 cup oil (I prefer coconut oil, melted!)
4 eggs beaten

Pre-heat oven to 350 degrees. Mix all ingredients in a bowl. Spoon mixture into muffin pans lined with cupcake papers. Bake for around 15 minutes.

I count this as about 2 netted carbs.

Enjoy!

You can also make this yummy icing for the top of the muffins. I use it all of the time and love it!

Frosted Cinnamon Icing

1 TB Ground Cinnamon
1/3 cup Splenda
1/2 pk (4 oz) softened cream cheese

Mix ingredients by spoon until well mixed. Spread on top of flax muffins (works well with the many different varities). Enjoy!

I count this as 1 netted carb per muffin.
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Old 05-17-2007, 05:35 PM   #4
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I tend to omit the splenda if I am using a Davinci SF syrup because it's sweet enough for me with the syrup alone.

Enjoy! They are yummy.

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Old 05-18-2007, 08:05 PM   #5
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Quote:
Originally Posted by sjmiller View Post
Here's my Muffin in a Minute:

Muffin in a Minute (suitable for Induction)

Serving Size: 1

1/4 cup flax meal
1/2 teaspoon baking powder
1 packet splenda packet
1 teaspoon cinnamon
1 large egg
1 teaspoon butter

Put the dry ingredients in a coffee mug. Or a bowl for a different shape.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. slice, butter, eat. Set mug to soak immediately.

Cream cheese would go nicely, too.

Notes: 1.5 net carbs.

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 9.5 g. fiber; 223mg Cholesterol; 284mg Sodium
I think this just saved my life, thank you! I so messed up the big batch and did not really need it either, this is great
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Old 05-19-2007, 05:07 PM   #6
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Quote:
Originally Posted by sjmiller View Post
Here's my Muffin in a Minute:

Muffin in a Minute (suitable for Induction)

Serving Size: 1

1/4 cup flax meal
1/2 teaspoon baking powder
1 packet splenda packet
1 teaspoon cinnamon
1 large egg
1 teaspoon butter

Put the dry ingredients in a coffee mug. Or a bowl for a different shape.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. slice, butter, eat. Set mug to soak immediately.

Cream cheese would go nicely, too.

Notes: 1.5 net carbs.

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 9.5 g. fiber; 223mg Cholesterol; 284mg Sodium
This muffing is sooooooooo good!!!! I can't believe I have never tried this!!!

AJ
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Old 05-24-2007, 11:59 AM   #7
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OMG, I just tried the one minute muffin and like it so much better than the baked ones. I did add more sweetener though. No more baking muffins for me. This is awesome.
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Old 05-24-2007, 11:54 PM   #8
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wow!!!!..my night off and decided to try the one minute muffin and it is EXCELLENT and thanks so much for the recipe...have you tried walnuts or such in it?...think next time I will try that...again thanks for the wonderful recipe...
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Old 05-25-2007, 06:03 PM   #9
ajcav062197
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I put a little cocoa powder in mine the other day.. tasted like chocolate cake.

AJ
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Old 05-25-2007, 10:11 PM   #10
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Has this been tried with pumpkin pie spice?
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Old 07-05-2008, 04:57 AM   #11
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Quote:
Originally Posted by sjmiller View Post
Here's my Muffin in a Minute:

Muffin in a Minute (suitable for Induction)

Serving Size: 1

1/4 cup flax meal
1/2 teaspoon baking powder
1 packet splenda packet
1 teaspoon cinnamon
1 large egg
1 teaspoon butter

Put the dry ingredients in a coffee mug. Or a bowl for a different shape.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. slice, butter, eat. Set mug to soak immediately.

Cream cheese would go nicely, too.

Notes: 1.5 net carbs.

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 9.5 g. fiber; 223mg Cholesterol; 284mg Sodium
OMG!!! This is PERFECT!!! I am eating it right now and I mixed up just a little cream cheese, splenda and cinnamon to spread on top - oh, it's so good!!! Thanks for this recipe!!
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Old 07-05-2008, 09:03 PM   #12
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These are great for something quick but I really like spongebob bread. Anyone ever try to make a savory version of either?
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Old 02-02-2009, 10:21 AM   #13
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THANK YOU! ! ! ...ALL OF YOU!
I am a lurker! ..but have found a voice for this topic.
In my foods I miss the "little" things that say "You are Special"!
So, I took the basic recipe you all have entered, added 1 Tbsp EAS Protein powder and
1 Tbsp Heavy Cream.....after whipping all together...allow all to sit for 3 minutes, then
spoon by teaspoons into 12 tiny muffins (flexible non stick pan) which I have put 1/4 tea of olive oil.(that makes them litterally fall from the pan when they are done)
Bake 375 for 12 minutes.
Meanwhile, mix 1 packet splenda into 1 Tbsp of cream cheese...
"Frost" the muffins while they are still warm....mmmmm! Delicate! Delightful! Delicious!
Now I will go back to lurker status! Thank you all for keeping me on line!
(only 15 pounds to go!)
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Old 02-02-2009, 11:06 AM   #14
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Good for you, Galveston Gal.
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Old 10-05-2010, 06:20 PM   #15
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Can't wait to try it
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Old 10-05-2010, 10:22 PM   #16
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I dont know why but it tastes eggy/spongy to me... am I doing something wrong? Has anyone tried this with just egg whites? Would that help the sponginess?
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Old 10-07-2010, 08:28 PM   #17
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Quote:
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I dont know why but it tastes eggy/spongy to me... am I doing something wrong? Has anyone tried this with just egg whites? Would that help the sponginess?
It is spongy sometimes, I agree and what I have found is if you let it cool or even leave it over night in the fridge it takes on a more "muffin" texture. I never eat mine warm and never re-heat for this reason.

I also find this spongy feeling with the Oopsie Rolls and am now putting a scoop of protein powder in the recipe to counter balance this. It's really a texture thing for me because the Oopsie recipe really ROCKS in taste!!!
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Old 10-08-2010, 01:07 PM   #18
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It is spongy sometimes, I agree and what I have found is if you let it cool or even leave it over night in the fridge it takes on a more "muffin" texture. I never eat mine warm and never re-heat for this reason.

I also find this spongy feeling with the Oopsie Rolls and am now putting a scoop of protein powder in the recipe to counter balance this. It's really a texture thing for me because the Oopsie recipe really ROCKS in taste!!!
Thanks for the tip, beeb! I tried refrigerating and it did help. I also tried using egg whites + almond flour, and I like the texture of those muffins much more than the flax seed ones, although they're probably not for Induction. So for now I'll stick with the flax + egg whites + sufficient cooling time.

BTW - what are oopsie rolls?

Last edited by lostbrains; 10-08-2010 at 01:08 PM..
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Old 09-08-2013, 10:12 AM   #19
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Thanks, I lost my recipe & was really craving this!
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Old 09-09-2013, 04:29 AM   #20
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I mix it up with half flax and half almond meal/flour.
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Old 09-12-2013, 01:47 AM   #21
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Oh ya, I used to love these back in the day lol. For the Splenda packet, how much Splenda granulated can I use to replace it?
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Old 09-16-2013, 06:06 PM   #22
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EssBee, 2 teaspoons per packet.
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Old 03-22-2014, 06:03 PM   #23
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bee bump!
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Old 03-22-2014, 07:07 PM   #24
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I just made this into pancakes by nuking it in a larger diameter bowl.

I made 2 and had a stack that way..I poured melted butter overall Very Good

I ate it with some breakfast egg & cheese muffins which were baked.

Took the left over pancake & crumbled it up w/ some cheddar nuked a bit & added parm cheese & just let it melt together.
Reminded me of Cheese Pizza! well it does take some imagination

i also like to bake in a square ziploc container & after done nuking, cut in half horizontally & toast in the toaster.
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Old 03-22-2014, 07:07 PM   #25
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Karen check this one out.

http://www.lowcarbfriends.com/bbs/lo...s-newbies.html
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Old 03-22-2014, 09:17 PM   #26
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Quote:
Originally Posted by sjmiller View Post
Here's my Muffin in a Minute:

Muffin in a Minute (suitable for Induction)

Serving Size: 1

1/4 cup flax meal
1/2 teaspoon baking powder
1 packet splenda packet
1 teaspoon cinnamon
1 large egg
1 teaspoon butter

Put the dry ingredients in a coffee mug. Or a bowl for a different shape.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. slice, butter, eat. Set mug to soak immediately.

Cream cheese would go nicely, too.

Notes: 1.5 net carbs.

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 9.5 g. fiber; 223mg Cholesterol; 284mg Sodium
I lost this recipe years ago and and so glad I finally found it again. I like simple and this certainly is simple.
Thanks sjmiller
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