Henry, sounds good!!!

My latest experiment...........golden flaxmeal, LC baking mix, coconut flour (netrition), poppy seeds, lemon extract, lemon s/f syrup, etc. Made a nice lemon poppy seed muffin. I made an icing with cream cheese, lemon juice, lemon syrup and splenda. YUMMY!!!!!

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I've had hazelnut meal in my freezer for weeks and decided to try it. It makes a wonderful muffin! 1/4 cup has 5 carbs, 3 fiber, 2 net. I like it as well as almond meal, but it has more texture.

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Nita

Anything Hazelnut would be good!!!!

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my fav this week: cranberry orange

orange extract, sliced fozen cranberries, some chopped almonds, and sometimes a little orange zest.

soooo yummy, just like the real thing

Oh, look what you made me do now.
Regular OMM with a T or so of vanilla protein powder, vanilla DaVinci, and: the powder and broken bits from a can of freeze-dried strawberries. Wow. I blame you all for every delicious bite!

LOLOLOL Binki, nanny,nanny,boo,boo.

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I made the muffin with hazelnut meal, but added 3 Tbs of finely shredded coconut. Topped it with butter mixed with powdered erythritol and a dash of vanilla for a nice frosting. Mmmm - coco-nut cake.

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Nita

Can I just say HOORAY for the one-minute muffin. End of the day, wanted a little something, looked at my numbers. I needed a little more fiber and protein, but not too many carbs. A delicious OMM with a scoop of protein powder rounded it all out perfectly, and hit the spot tastewise as well. What could be better?

I made a OMM for a strawberry shortcake dessert tonight. I used almond flour and pecan meal, and 2 tsp each of Davinci almond and French vanilla syrups. Cut in half, it made a very nice base for the shortcake.

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Henry

I tried a new thing last night: I added a tablespoon of corn bran in addition to my usual tablespoon of wheat bran. I like it. It makes the texture more dense and velvety somehow, and doesn't really add any carbs, since it's pretty much all fiber.

Today I experimented and it worked out pretty good. I tripled the recipe, and added 1/4 wheat bran and 2 TBS vital wheat gluten, cooked it between 2 and 3 minutes in a Gladware container, the rectangular size. I have tons of them because I buy the DeliSelect roast beef and pastrami in them. Anyway, it comes out like a little loaf. I let it cool, then sliced it across, cutting off the top and slicing until the bottom is cut off. It made nice big slices. I had one with butter and sf jam, but you could also use it for just about any kind of sandwich. You could also cut it like a regular loaf, from end to end, having smaller slices. These would be good with chicken, tuna, egg or ham salad. I might try the bigger slices for a BLT. It makes a nice dense slice. Next time I'm going to make a pumpkin loaf, and then a zucchini loaf, and maybe a brown bread with lots and lots of spice and chopped nuts. Wonderful.

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Nita

Yesterday, I experiemented a little bit too with the original recipe. Along with the dry ingredients, I added about a tsp of dry sugar free instant pudding mix. I flavored the muffin with chocolate and caramel syrup and added sf butterscotch pudding mix. I cooked the usual time and it came out almost like a pudding cake. The center was soft and pudding-like. I poured a little cream over it and it was heaven!

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

hmmmmmm... i was RIGHT there with ya on that idea of the pudding mix... unTIL you said SOFT and pudding like in the middle..

ack..

but if i cooked it longer.. maybe i would get the FLAVOR without the moist center..

ya think?

i DID make a GUILT TRIP to the LOW CARB store yesterday..*L* after downing chips and salsa...
i got some PEANUTBUTTER da vinci ... its great in the muffin..

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kims SECOND journal is HERE
kims new blog
KIMS BLOG !!
SUGARFREE BLOG

I was very cautious to try this reciepe after tons of gross, low carbs miracle muffins.....but this one was GREAT!!!!!!! I bow to the greatness of the One minute muffin

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If you want a real knockout - try adding some blueberries of cut up strawberries. It's "I can't believe this is low-carb!"

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Sven
305/218/200
Start Date: 1/1/06

Welcome to low-carb eating.
The food's not bad here.