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Reviews Date of last review
3 Fri November 24, 2006
Recommended By Average Price Average Rating
100% of reviewers None indicated 9.0












Description:
Ingredients: 1/4 cup soy flour
1/4 cup protein powder
1/4 cup sesame seeds --
ground
1/4 cup flax seed -- ground
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
4 eggs -- beaten
4 tablespoons butter
1/3 cup artificial sweetener
-- splenda
1 teaspoon flavor extract of
your choice -- you add the
carbs in total below
How To Prepare: Mix all ingredients and pour
into greased muffin tins.
Bake for 20-25
minutes at 350 degrees.
These have a wonderful
consistency - almost like a
white flour muffin and rise
fairly well.
You can leave out the
Splenda and extract for a
nice savory muffin to go with
lunch or dinner as well


Makes 10 muffins in tins 2/3
full, could probably make 8
larger 3/4 full.
Carbs per serving - include all nutritional information if known: 38g carbs total
Effort (Easy, Average, Difficult): Easy
 


wils
Senior LCF Member

Registered: December 2002
Location: ontario canada
Posts: 266
Review Date: Tue August 17, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 8 

 
Positive aspects of the product (pros): Very tasty, tastes like a real muffin
Cons:

I have been using this recipe for months, but couldn't remember where I got it. I have made many variations on this adding blueberries, rhubarb and raspberries to them. I also have switched to using all flax seed instead of half flax and half sesame. I love this recipe because it was the first bready type thing I added to my menu that tasted like the real thing.
Review Date: Wed December 29, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9 

 
Positive aspects of the product (pros): Very versatile recipe!
Cons: Nothing at all!

I made these using Whey Low sweetener yesterday and added a cup of frozen blueberries and sprinkled a little cinnamon sugar on top (these are for my kids, too.) They are wonderful! So wonderful that I had to make them again today and will again tomorrow (for my son to take to a b-day party instead of cupcakes, he's gluten intolerant, too.) For those interested, to make it SB acceptable, I used plain, ff yogurt and used 3/4 c flaxmeal (I didn't have sesame seeds) 2T melted butter and 2T natural applesauce. Wonderful recipe, thank you for posting it!
LibertyJen
Senior LCF Member

Registered: September 2006
Location: Northern Kentucky / Cincinnati
Posts: 534
Review Date: Fri November 24, 2006 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): Really does taste like a real muffin! Tons of protein!
Cons: Tweaked it to lower soy flour; STICK TO THE PAN!

First batch I subbed sesame seeds, baking powder and salt for 1/4 cup of CarbQuik. Second batch I also subbed soy flour for CarbQuik, bringing total to 1/2 cup CQ. I made these with fresh cranberries (cut in half), crushed pineapple in natural juice (drained), pecan pieces and coconut meat. For further flavoring, I used DaVinci Banana Syrup. BE SURE TO PREPARE YOUR PAN WELL ... and I would not use paper liners, these really stuck well to the pan! Very yummy ... Will make next batch with Orange Extract. And maybe some Blueberries! Has an eggy texture, but it was nice to eat warm with BUTTER!! I am taking a batch with me on my business trip next week.


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