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Reviews Date of last review
Sat March 19, 2011
Recommended By Average Price Average Rating
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Description:
Ingredients: 1/4 cup flax seed -- grind -
should make 1/2 cup
ground
1/4 cup protein powder
2 tablespoons oil
1/4 cup artificial sweetener
-- splenda is best
1 egg -- beaten
1 teaspoon baking powder
1 1/2 teaspoons banana
extract -- or flavor of choice
1/4 teaspoon salt substitute
-- gives potassium
1 ounce chopped nuts --
optional
1/2 cup water
How To Prepare: Mix the above, let sit for a
few minutes to thicken if
necessary. Spoon into 6
non-stick (I
spray with pam) muffin tins.
Bake 25-30 minutes at 350
degrees.
NOTES : FREQUENTLY
ASKED QUESTIONS
Posted by Kay >^..^<


Q: Where can I get the
flaxseeds?
A: At a health food store.
Usually in section where
'bulk' products are sold.
Q: How do I grind them?
A: Use a coffee grinder. A
blender also works. And
some stores sell them
already ground, as
'flaxseed meal'
Q: Do I measure the flax
seeds before or after
grinding?
A: After.
Q: Where do I get protein
powder?
A: Health food store. GNC.
There are many, many
brands and varieties.
Always remember you want
protein powder with the
lowest carbs, hopefully 0
carbs.
Q: What is Splenda, and
where can I get it?
A: Splenda is a sugar
substitute, made from
sugar, which is basically
not 'recognized' by the
body, so it kind of just
'passes' right through,
unnoticed. You can get it in
stores if
you live in Canada. In the
USA, you must order online
at www.splenda.com for the
time being.
When you get to the
splenda website, click on
the "Message to people
with
diabetes" to get to the order
form. Rumor has it this
wonderful product will be
distributed to
stores starting the end of
the year (we can only
hope!!).
Q: My muffins were too
hard. What did I do wrong?
A: Did you remember to add
the water? (Don't laugh;
people have forgotten.)
Q: The muffins seem bland.
A: So, add more extract ---
everyone has different taste.
You can pretty much have a
zillion
different flavors of muffins.
Try maple flavoring, or
pineapple with a dash of
rum
extract & unsweetened
coconut (pina colada! Ole!).
How about spice:
cinnamon, nutmeg, a pinch
of
ground cloves. How about
adding some peanut
butter? Or some
unsweetened cocoa? Or
orange. A good place online
to get different flavored
extracts is
http://www.spicesetc.com/
Q: Can I use an artificial
sweetener (such as Sugar
Twin or Equal) other than
Splenda?
A: Sugar Twin should work
okay, but Equal breaks
down in the heat when you
bake the muffins and
therefore is not
recommended . Splenda is
definitely the sweetener of
choice.
Q: Can I use packets
instead of
measure/spoonful/granular
sweetener?
A: Packets don't seem to
give as good results. You
can always try it, but for best
results, use
the
measure/spoonful/granular
kind.
Q: Can I use Soy Flour
instead of protein powder?
A: Yes, but some people do
not like the taste as well.
Feel free to try it if you don't
have a
problem with the taste of
Soy products. Also, realize
that soy flour has
carbohydrates,
and you will need to add
them to the carb count for
your muffins.
Q: Can I use any protein
powder?
A: Any protein powder
should work. The main
types of protein powder are
made with Soy, Whey or
Egg. Some protein powders
use a blend of two or three
of those. Protein
powder can be found in a
variety of flavors and
unflavored. The base recipe
calls for unflavored
protein powder, but feel free
to experiment with flavors to
your liking.
Q: What is the proper
consistency of the muffins
once they have been
cooked? Do they have a
bread-like texture? Just
wondering what to expect
when I have gotten it right.
A: If you measure the flax
seeds before grinding, the
results will still be very
good, but
produce a much more
dense muffin. When the flax
seed is measured after
grinding
(which is what you are
supposed to do), the result
will be much better: very
moist, with a
texture similar to a fluffy
wheat bread.
Q: Can I use Flax Seed Oil
instead of Flax Seeds?
A: NO. You can not use the
oil. The ground flax seeds
make up much of the bulk
of the muffins
and is essential to the
recipe. Plus, the seeds
provide much needed fiber.
Q: Can I use Atkins Bake
mix instead of protein
powder.
A: Yes, just make sure to
adjust the carb count, since
the bake mix contains more
carbs than the
protein powder called for in
the recipe.
Q: Dobie says to let the
batter sit to thicken, but how
long should I let the batter
sit?
A: it only takes a few
minutes to thicken up. It
should be noticably thicker
just in the time
between dropping the first
spoonful of batter into the
muffin pan and the last
spoonful.
Make sure you grind the
seeds very well, into a pretty
smooth, fine powder. It also
works best
to mix the dry ingredients
first, then add the wet
ingredients.
Q: Can I eat Dobie's muffins
on the induction diet?
A: Yes, just be sure to count
the carbs. The carbs Dobie
has listed are the
"bioavailable"
carbs. That means the fiber
carb count has been
subtracted from the total
carb count.
You are allowed to count
the resulting number as the
amount of carbs that are in
the muffin.
Depending on the exact
extracts, spices, nuts, etc.
you put in the muffins, the
"bioavailable" carb count
can vary from around 1 carb
to about 2 carbs per muffin.
Note: Dobie
has researched the carb
count in the ingredients,
especially the flax seeds,
even
talking with the Flax Seed
Council to verify the carb
count. She is very
comfortable with the
carb count she has listed.
As always, however, feel
free to adjust the carb count
to
your own calculations if
you're more comfortable
with a different number.
Just remember to count
it!
Q: Is it OK to use cupcake
'papers'?
A: NO!! If you do, the muffins
will stick to the paper, and
you'll 'lose' quite a bit of the
muffin!
And, some afterthoughts:
Best of all, remember you
can experiment with
whatever you like. I strongly
suggest your first
batch be made exactly as
the recipe says so you have
a good idea what the
muffins are like when made
Dobie's spectacular way.
After that, modify to your
heart's (or
stomach's) content and
share your experience.
Also, if you want to bake the
batter in a loaf pan, go
ahead; it works great that
way too.
And, for total decadence,
why not mix cream cheese,
vanilla extract, Splenda & a
bit of cream to
make cream cheese
frosting for the muffins /
loaf???
Number of Servings: 9
Carbs per serving - include all nutritional information if known: 20g carbs total
Effort (Easy, Average, Difficult): Easy
 


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