OK I am not a cook so I have a question about omm, every time I make one it ends up with a big dent in the bottom to the point that I cant make a sandwich out of it becuz it so uneven at the bottom. Does anybody have any ideas to fix this? Its like it rises to much on one side at the bottom...help...I really like using it as an mcgriddle replacer...its really good with an egg and bacon and I put sf pancake syrup and it taste like a mcgriddle, but I only am able to use one side...thanks sheryl

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Sheryl, when I make mine in a cup, it always has a dent. If I use the Gladware or Ziploc bowls (not the little ones, the round, flat ones,) it comes out without dents, and is a good size to slice for a bun.

This morning I made mine with all wheat bran. It's good, but it really needs the flax.

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Nita

thanks Nita!

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I have a bunch of ramekins that I used to use for creme brulee...they are 4 inches in diameter and 1 and 1/2 inches deep. I make OMM in them for buns, and they are perfect for egg sandwiches and burgers.
I got mine at a restaurant supply place, but I have seen them at places like Pier 1 and Bed, Bath and Beyond.

HTH,

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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oooooohhhhhhh. THERE's a thought. /*licks chops*/ i've been wanting something along those lines myself, because i have been wanting something that tastes like those evil little concoctions...

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Fat Baggage- Is Yours Packed?

Seems when I make mine there is never enough spice in it. How much are you guys putting in your muffins?

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Donna
238.5/168.2/150
I will see my goal weight again!

i have used the ramikins trina.. they work great...i also use the little oblong stacker thingamabobbers that corninware makes... they are really shallow and make a nice bread like slice..

the think i LOVE about the flax is the texture..i grind em just enough so you get the benefits from em, but still really not tooooooooo ground up.. they give a nutty texture that i love..

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ooooooooops .. didnt see ya donna.. sorry..
uh.. i find i am just dumpin my pumpkin pie mix in .. quite a bit of it.. but it IS the dollar a bottle kind , so its not real high quality i would imagine *L*
ive never measured it.. but i DO know when i added ZUCCHINI to the mix, i didnt add more spice and i SHOULD have..

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Thanks Kim. I'm thinkin' about a teaspoon should be enough. I made one of the weekend and it was so dry I was just about choking on it....had to put sf jam on it. I think the zuccini would make it much moister.

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Donna
238.5/168.2/150
I will see my goal weight again!

it did donna... and believe it or not.. when i put hot coffee (right from the coffeemaker) into it.. it ALWAYS seems to make it REALLLY moist...not sure why.. but seriously... i have tried it with AND without and the hot coffee makes a big difference in moistness..

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Also, Donna, I have found that my microwave is pretty powerful, so I nuke my muffins for about 45 seconds. I take them out still looking a little wet, and let them cool until no longer sticky. They aren't so dry that way. I have been known to put in a little dab of heavy cream...especially good in the sweet ones.

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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where did THIS post come from? i didnt do anything..
wierd..

anywho... i have done that too trina.. if you cook it till its dry in the nuker..it gets MUCH drier when you eat it..
i like it dry...so thats no problem for ME.. but yall might not like it that way..

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I'm liking the faux McGriddles idea! I may just have to try that one . . . and I'm going to have to try the zucchini one as well!

I'm wondering if this recipe could be used to make something like croutons. I know you can make croutons using low carb bread, but I can't seem to find any around here. I'm thinking nuke the muffin in a shallow container (the batter would be unsweetened, or perhaps flavored with spices - savory), perhaps square or rectangular. Turn it out onto a rack and let cool and perhaps dry out a little. Cut the muffin into cubes . . . brush with melted butter and sprinkle with favorite spice or some parmesan and bake until crunchy. Does anyone think these might get crunchy by baking in the oven after cooking in the microwave? Hmmm . . . if they do, I'm thinking things like crackers . . . biscotti . . . for a lot fewer carbs than current recipes for these things have. I might need to do some experimenting.

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Eddie
President and Founder of the Intergalactic Order of Brussels Sprouts Haters

Eddie, I don't know about making the muffin into a crouton - you usually get the crunch from a yeast bread that's been dried and toasted. I'm afraid the muffin would just be dry. I could be wrong (who, me?), so if you have success, please post.

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Nita

Ok, I'm about to show my newbie feathers here, I think, but what on earth is a McGriddle? Is that just a pancake?

Robin

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