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Recipe Room Home » Low Carb Recipes » Breads and Pastries « Previous Recipe · Next Recipe » Dobie's Muffins and FAQ's!! Reviews Views Date of last review 27 13498 Mon July 28, 2008 Recommended By Average Rating 93% of reviewers 9.7 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 Source: Dobie

Author javalishus Junior LCF Member Registered: February 2004 Location: Phillipsburg, NJ Posts: 44 Review Date: Sat March 20, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: easy and loaded with heatlhy ingredients Cons: none, I love them These muffins are delisious hot with butter. I use either almond or lemon extract. Alos good if you leave out the extract , add more saltdried minced onion and garlic powder. scarey Junior LCF Member Registered: April 2004 Location: ny Posts: 1 Review Date: Tue April 6, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy Cons: This recipe is so easy to make and find ingredients for - tastes just like NutBread. Kimberli33 MAJOR LCF POSTER! Registered: March 2004 Location: WAY OUT WEST Posts: 2575 Review Date: Thu April 22, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy, Tastey, and Healthy Cons: None. I added pumpkin pie spice to the recipe and then had them warm with butter and cinnamon splenda sprinkled on top.Yum! dbarker Senior LCF Member Registered: February 2004 Location: Sunny FLORIDA Posts: 193 Review Date: Thu April 29, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Dense, rise just like real muffins!! Cons: I make 2 dozen a week, just love them. Eat two for breakfast and several times a week, I eat two as a snack. I use Davinci syrup in the place of the sweetner and subtract the volume from the water in the recipe. I also love the almond extract flavor. RowanGrey Senior LCF Member Registered: April 2003 Location: Madison, Alabama Posts: 213 Review Date: Wed May 26, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Filling, tasty, and versatile Cons: Yield is a bit low, you might want to double the recipe What a great recipe! I substituted SF vanilla syrup for the Splenda and brought the carb count way down. I also used Atkins Bake Mix instead of the protien powder. I made mine in a loaf pan, and cut the resulting skinny loaf into quarters (3g net carbs each). Flavor can EASILY be changed by using different combos of SF syrup and flavor extracts. I'd bet even non low carbers would dig this for breakfast! oogie1 Junior LCF Member Registered: June 2004 Location: Western Australia Posts: 1 Review Date: Thu July 8, 2004 Would you recommend the Recipe? Yes | Rating: 9    Pros: Very easy & very yummy Cons: I must be the world's worst cook - well at least the worst in Australia. Anyway I've tried tons of recipes re lowcarb cooking (sweety things) and they are just rubbish so I was sceptical to say the least. Anyway I even used 1/2 almond meal instead of flaxseed (in Oz this is called linseed) and they were really really good. I didnt need to cook for as long as stated but that would be because of my oven - only 15-18min maximum. I also put in an extra 1/2cup almond meal cos the mixture looked really really sloppy and although probably not a light as they should be were still yummy. I used banana flavoured protein powder to get an extra bananary flavour. Well done - great recipe. Sharon Perth - Western Australia javalishus Junior LCF Member Registered: February 2004 Location: Phillipsburg, NJ Posts: 44 Review Date: Sun November 7, 2004 Would you recommend the Recipe? No | Rating: 0    Pros: These are wonderful muffins Cons: none This is my second rating but wanted to mention 1 tsp pineapple extract and 1 tsp coconut extract for pinacolada muffins. Excellent! bablondie25 Junior LCF Member Registered: November 2003 Location: The Great Northwest Posts: 52 Review Date: Fri November 19, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Tastes great, haven't had a muffin in years! Cons: none These are great..felt like I was having real muffins again. I wonder if there's a substitute for flax seeds? karenry Senior LCF Member Registered: July 2003 Location: Northern California Posts: 140 Review Date: Fri November 19, 2004 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: Nutritional Values from Life Form:(w/o nuts) Cal 130 Total fat 8 gms Sat Fat 0 Chol karenry Senior LCF Member Registered: July 2003 Location: Northern California Posts: 140 Review Date: Sat November 20, 2004 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: Nutritional Values from Life Form:(w/o nuts) Cal 130 Total fat 8 gms Sat Fat 0 Chol 36 mg Sodium 276 mg Total Carbs 2 gms Fiber 1 gm Sugars 0 Protein 7 g Adding walnuts increases calories to 159 and carbs to 3 gm Meerkat Junior LCF Member Registered: November 2004 Location: Singapore Posts: 49 Review Date: Fri November 26, 2004 Would you recommend the Recipe? Yes | Rating: 9    Pros: Easy, quick to make and satisfying Cons: It's a little gooey? even though it's cooked properly I'm crazy over muffins. I have a whole batch of atkins blueberry deluxe muffins sitting in the freezer, but I had to resist them due to the high carb content(8g). So I found Dobie's muffins. It took me less than an hour to prepare the batter, bake and cool them. I couldn't resist tasting one before it was cooled, and my goodness this tastes wonderful! I also added a wee bit of almond essence. Really hits the spot when I need something sweet and bready. Only thing is, I think flaxseeds have a rather gooey texture to them. I'm thinking of trying this with almond flour and perhaps soy flour in the future. Great recipe!!! Meerkat Junior LCF Member Registered: November 2004 Location: Singapore Posts: 49 Review Date: Sat November 27, 2004 Would you recommend the Recipe? No | Rating: 0    Pros: Tastes amazing overnight. Cons: You really have to wait overnight before you taste this one. Seriously. This morning I had one and it tastes so good. I can foresee that I'll be having trouble with control here. I read somewhere that LC baking tastes better overnight, and it's really true. So if you're intending to have these muffins, make them the night before, and put yourself in a straightjacket to stop yourself from pinching them! I wish I could re-rate this a perfect 10, but it seems I can't. Anyway, 10/10!!! honeychild79 Senior LCF Member Registered: March 2004 Location: Chicago Posts: 276 Review Date: Fri April 8, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: Great tasting Cons: None I've had several different muffin recipes & this is one of the best I've come across. I made mine with peanut butter. Highly recommended! silentkate MAJOR LCF POSTER! Registered: August 2004 Location: Florida Posts: 2974 Review Date: Sun April 24, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy to make and came out great. Cons: I got flax seed meal for the first time today and this is the first recipe I made with it. I loved it! My protein powder is strawberry flavored so the muffins were strawberry flavored and they were great. Now I need to buy banana protein powder so I can make banana nut muffins. splot Junior LCF Member Registered: April 2005 Posts: 7 Review Date: Sun May 8, 2005 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: Not sure why nobody else noticed this, but is this recipe for 6 or 9 muffins??? It says "spoon into 6" but then down below it says 9 servings! splot Junior LCF Member Registered: April 2005 Posts: 7 Review Date: Mon May 9, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: Very easy and yummy! Cons: Kinda odd texture Very very good! I made them doublesize with Atkins vanilla shake mix as my protien powder, added pumpkin pie spice and a little extra cinnamon and cloves. Also sprinkled the nuts (pecans) on top so they'd toast. Had a couple with butter, warm from the oven, they were really good. I'd been missing my bran muffins, these are a great substitute! I am a bit worried they won't keep cuz they're so moist inside. I'll have to refrigerate them so they don't mold too soon. Also, it looks from MY calculations, like a DOUBLE batch like I made should only have 20 grams net carbs! Not sure if maybe my box of flaxmeal disagrees with Dobie or what... Taking the recipe to my mom's to try this weekend! LolaLeeLolo Senior LCF Member Registered: May 2003 Location: Canada Posts: 449 Review Date: Sat May 21, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: good texture, lots of fibre Cons: will mold quickly if you dont refridgerate or freeze perfect addition to low carb diets, i usually use vanilla extract as my flavouring and it tastes great. when i was in later phases of atkins i added frozen raspberries to the recipe and they gave the muffins an added punch (watch carb counts!). sometimes i add a little more flaxmeal than listed because im afraid of the watery consistency of the batter, but letting it sit for 5 minutes does help. freezes well. splot Junior LCF Member Registered: April 2005 Posts: 7 Review Date: Tue July 5, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: lighter, less gooey, rise higher Cons: higher carb I MODIFIED THIS RECIPE! (pros and cons are for my version) And since the results were very good, I thought others might like to know. Dobie's recipe was good, but always came out flat-topped, and they were very gooey and strangely textured. So I started experimenting and came up with a variation that works out very well. Instead of 1/2 C flaxmeal, I use 1/4 c flaxmeal, 1/4 c almond meal, and 1/4c (wheat or oat) bran. The bran absorbs some of the excess moisture and gives them a less gooey, more muffin-y texture. Adding 2 t banana extract, 1/2 c splenda (instead of 1/4c) and 1/4-1/2 c chopped pecans makes excellent banana nut muffins! Enjoy! JadedOne Very Gabby LCF Member!!! Registered: January 2003 Location: Arizona Posts: 4547 Review Date: Sun March 5, 2006 Would you recommend the Recipe? Yes | Rating: 9    Pros: Cons: i made a cinnamon cream cheese sweetend mixture and spooned it inside the muffins before baking. MMMMM SweetTLC Senior LCF Member Registered: March 2002 Location: Minnesota Posts: 216 Review Date: Mon March 20, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Quick, wonderful texture. Cons: I can't believe that I haven't tried these before!! They are excellent. I adore the texture. They are not heavy like so many low carb baking recipes. I made them according to the recipe using almond extract and almonds as the nuts. I did add a tad more flax because I was worried that they would be too runny. I will make this recipe again. : ) Thanks. NBehr Junior LCF Member Registered: January 2006 Location: Indiana Posts: 50 Review Date: Tue April 11, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Good for you Cons: none Just FYI, Reynolds makes aluminum cupcake/muffin "papers." When I used them, the muffins didn't stick. momofallboys Senior LCF Member Registered: April 2006 Posts: 603 Review Date: Wed July 12, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Excellent way to get in healthy flax Cons: none These muffins are, in a word, fantastic. I've made them twice now and I simply love them. The first time I didn't mix the dry ingredients together first and I used almond flavoring. I ended up with chunks of protein powder in my muffins and the almond was overpowering. The second time I doubled the recipe, mixed all of the dry ingredients together and used butter flavoring. I've been eating two of them every day with my 3 PM cup of coffee and could not be more thrilled. Fantastic muffins. shirlc Senior LCF Member Registered: February 2006 Location: South Dakota Posts: 632 Review Date: Sun August 13, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Good taste, easy Cons: None! I was really glad I tried these. I haven't baked much low carb...just tried the revolution rolls last week. I like these much better! I used orange extract and chopped pecans. geniag Senior LCF Member Registered: January 2003 Location: California Posts: 145 Review Date: Wed January 31, 2007 Would you recommend the Recipe? Yes | Rating: 10    Pros: very tasty, lots of fiber Cons: I'm making these for several years now, don't measure flax seeds that much anymore, go by the texture. I add wheat bran for extra fiber, and they end up like real muffins, not flat or gooey, as someone complained. I also use the cupcake 'papers'(a NO on FAQ, but I hate washing the tins, they always stick, no matter what I do, so I use a spoon to take the pieces that get stuck to the paper - works fine). I eat 1 for breakfast with coffee every day (that's my entire breakfast, I'm not hungry after that). bunnyliu Junior LCF Member Registered: March 2008 Location: IL Posts: 1 Review Date: Tue April 1, 2008 Would you recommend the Recipe? Yes | Rating: 0    Pros: Cons: so is it 20g carbs divided by 9 muffins? Or 20g carbs each? bunnyliu Junior LCF Member Registered: March 2008 Location: IL Posts: 1 Review Date: Thu April 10, 2008 Would you recommend the Recipe? Yes | Rating: 10    Pros: </