Corn bran doesn't have a lot of carbs, and you don't need to add much, or your product will be too dry. It does have quite a few gms of fiber. 28 gms (about 1/4 cup) has 23 gms carbs, 17 fiber, 1 gm of sugar and 2 of protein, so net of 6 gms carbs. I never add more than a tbs or 2 to my muffin, so it's only going to add 2 or 3 net carbs. And it tastes good, too! Henry's right about adding more fat to make it less dry. And if you add cocoa, you need more fat, too, or it will be too dry.

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Nita

Oh....my....this is wonderful! I was highly skeptical...but I made the original recipe (but added 2 tbsp butter instead of 2 tsp butter). I also found that it takes 1 min 15 sec in the micro. I split it into two bowls, sliced four strawberries on each, added 1/2 carton vanilla SF yogurt, and sprinkled about a 1/4 cup of coconutty crunch on it. It was absolutely delish! I cant wait to find out more ways to use this!

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Wow! I found the OMM about a month ago and have been busy trying all the different combinations mentioned here and then some. It has been a great addition to this WOE. My first experience with this WOE started in 1998 when I lost about 30 lbs. in 4 months. This time it took me a year to lose that much but I did not weight as much to begin with. It just crept back on as I slipped back into eating bad carbs.

Back to the OMM. My question is using 2 T. of Di Vinvi syrup. That seems to add alot of liquid to the orginal recipe. What kind of modifications has anyone done to accomodate the extra liquid? (I want to do half PB and half chocolate or banana!) Also, when I use just one T., I seem to need another packet of sweetner to get it sweet enough. I'm thinking 2 T. of syrup would eliminate that need but what to do with the extra liquid??

It might work to nuke it a little longer. When my DH puts blueberries in his, he adds up to 30 seconds more so it will cook through. Or maybe add an extra tsp to tbs of flaxseed meal to take up the extra liquid.

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Nita

Thanks QueenMama! I'll try both and let you know how it goes.

Oh Boy, I'm excited! I ordered almond meal from netrition to try in the OMM and it is suppose to be delivered today! (Hope the mess on I78 from the storm does cause a delay.)

I have 2 questions about the OMM:

1. When I use 1 T. PB to make the muffin, it seems to be lighter. Do you think the almond meal will do the same?

2. Anyone use coconut meal in the OMM? Hope this doesn't sound like a dumb question but, does the use of this impart a coconut flavor? (Hope so since I like coconut.) Just want to know before I invest.

LC, the almond meal will give your muffin a different texture. At first, you might try half almond meal and half flaxseed meal. I like the texture you get with the flaxseed meal, and it also gives you Omega-3s and a little protein.

I've made it with just coconut flour, and it was just too dry. But with half flaxseed meal, it was still tender and delicious. I find that I have to add some coconut flavor, though, to get a really good coconut taste to it. I've also used unsweetened coconut I got from netrition, one was a fine cut, the other a medium cut, and they both work ok, but only with flaxseed meal, too.

I also like to use coconut oil for the fat.

I make a variation of Maggie's cereal with coconut flour in it. I use equal parts whey and soy protein powder and flaxseed meal, and about 1/2 to 3/4 that amount of coconut flour, mix it all up and put in a canister in the fridge. Put a scoop or 2 in your bowl, add boiling water, sweeten to taste, and top with heavy cream or half & half if you like. The coconut flour gives this cereal a nice texture, kind of grainy like Cream of Wheat.

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Nita

Thanks Nita.

That answers my question about the coconut flour. I think I'll stick with the flax seed meal and try the almond meal in the half and half combination. Then, I'll use coconut extract for the flavor. I've considered the unsweetened coconut but the flax seed imparts so much nice texture, I figured it would just get lost in there and would not be noticable.

I'm also considering he macadamia butter to us instead of PB since I like the texture that PB produces. (Even tried extra butter but still not the same a PB.) I wonder what it is in the PB that makes such a difference.

Oh, and I did use a little extra flax seed meal and extra cooking time tips from you to fix the extra liquid problem with the 2 T. syrup. I use both and the muffin got done fine!

Beth

Just re-read all the posts in this thread, but didn't find a conclusive answer to my question...

Has anyone made a batch (say, 6) of muffins and stored them successfully? I make a huge batch of scrambled eggs on Sundays that last me the whole week, and I'd like to make a batch of OMM's to go with them, but don't want to waste ingredients if they're just going to dry out.

I did see that Eddie (post #184) had a link to a recipe for a big batch, but that link no longer works.

So... let me know if you've done this and if it works to store them for up to a week.

Thanks!

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Mada
221.6/193.8 <--- ONEderland! /sz 8

Mada, I really don't know how long they'd keep. I'd refrigerate them, for sure, though. I might just have to make a muffin and keep it in the fridge for a week to see. Then I'll get back to you.

I had to put frozen blueberries in my muffin this morning. We usually have a container of thawed ones in the fridge, but DH used them up, and I really wanted blueberries. It took a long time to get the thing cooked all the way through because of the liquid the berries exuded. But once it was done, it was divine! I used my cereal mix, equal parts whey & soy protein powder, flaxseed meal and coconut flour. It makes a nice, tender muffin. And it's especially good with the blueberries.

I'll make a plain muffin, with the original recipe, to store for the week. That will be the best indicator of whether it will keep, and then we can try with alternate recipes.

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Nita

Mada, I have made my cranberry spice OMM and taken them on the road for a l/c breakfast. The longest I have kept them (refrigerated) is 1 week and they were still fine. Sometimes I will also slice them and then freeze them and then put cream cheese on the frozen OMM, put the halves together, and wrap it up and take it to the golf course for lunch. The frozen muffin keeps the cream cheese cold and eventually thaws out after 3-4 hours. HTH

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Henry

Thanks! Good to know. I'm going to try it (after I pick up a silicone muffin pan)
... Am also going to try the frozen muffin trick, too!

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Mada
221.6/193.8 <--- ONEderland! /sz 8

I'm going to have to try that it sounds so good and i like the idea for something different especially for breakfast

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I took the recipe for the One Minute Muffin and changed it slightly. I melted a tbl of butter,added 1/4 c flax meal, 1 egg, 1/4 tsp baking powder, and 2 tlb of cheddar cheese. I sprayed a plate with olive oil Pam and spread the mixture to the thickness of flatbread. I nuked for 1 min and checked was still too wet so I nuked another 15 sec. I let it sit then removed it from the plate and toasted in the toaster oven. It was delicious and slightly crispy-so good warm spread with cream cheese. I am assuming the carb count is 1 on these for the cheese since they are 1 carb when Splenda is added. Next time I think I will add a shake of garlic powder and onion powder-would be delicious as a base for melted cheese, tuna or egg salad.

After you toast it, how about adding some pepperoni, mozzarella, Italian seasoning, a dash of parmesan, the garlic & onion powder, and melt it all for a pizza?

I slice my muffin and toast it in the toaster oven, eat it plain with butter. Love the crunch it gives. A great alternative to toast. I could eat lots of toast, this gives me a nice large serving of "toast" with hardly any carbs.

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Nita