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Dobie's Muffins and FAQ's!!

Recipe By : Dobie
Categories: Breads & Things

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

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???