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Laurie

Laurie,
Yes, it is kinda "spongey", and also a *very wet* baked item. I will often times flip the muffin out, and let it set UPSIDE DOWN on a paper towel for a few minutes. This helps it *dry out* a bit.

oops...wasn't finished posting...

I make my OMM using Maggie's cereal dry mix. I use about 1/3 C of the dry cereal mix, 1/3 tsp or so of baking powder, sweetners to taste(usually a mix of steviaPlus and liq splenda), 1/4 cup egg beaters(for the liquid property and I am also aware of fat), and 1 1/2 tsp ELOO(extra light olive oil).
That is the basic; build on it from there. Add extracts and spices that work for you; some of my favs:

• 1 tsp cinnamon+ 5 pecan halves.
• 1/4 C frozen unsweet blueberries + few drops lemon extract
• 2 T pumpkin puree + ginger, allspice, cinnamon and pecans
• 1T unsweet coconut, 1T cocoa powder, + pecans
• this morning's was 5 pecan halves + banana extract..yum-O

just to name a few. Just be sure to calculate all your add ins.
These muffins are so BIG & DENSE, I usually eat half of one, then have the other halve on another day. Very filling brekki if you eat half the muffin with a scrambled egg, or some bacon, ham, or sausage.

hth

s

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Shelley
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Shelley,
Well I was afraid I did it right. By that I mean I couldn't get past the Spongey texture. It kind of turned me off for some odd reason... I think I will keep playing with it and see if I come up with a flavor I just can't resist....Or maybe I will get used to it over time....I like the concept just not the taste and texture so much right now....
I was so hoping it would work for me, I wanted something easy for breakfast that I could just make ahead and grab and go...
Oh well back to the drawing board...

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Laurie

Boy Shelley-you can really eat just a HALF muffin?!! I'm in awe-once that puppy comes out of the microwave I'm on it like white on rice-the poor muff has a veeerrry short life span.

When I make mine using Maggie's cereal mix, I do not get a spongy texture, unless I have not adjusted to wet ingredients properly, usually because I have added some strawberries or blueberries that I keep in a thick syrup and not adjusted for the added moisture. I also like to add some oat fiber to the dry ingredients which I think also improves the texture as well as adding additional fiber.

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Henry

Laurie,
LC baking in general, is very much a *horse of a different color*, if you know what I mean.
To me, flax meal adds almost a *slimey* feeling...both in the *mouth feel* and by actually touching the muffin; thus my above reason for letting it *dry* for a few minutes. I've even sliced it half and toasted it a bit on both sides; that will help dry it out a bit.
Have you made any of Maggie's cereal? The recipe is here (top stickie in cooking forum).
To be quiet honest, I didn't like the OMM in the original recipe form either.
I knew it was too much flaxmeal and/or slime for me, so I tweaked around until I found an acceptable substitution.
Really, I think if you tried it with the cereal mix, (not adding anymore flaxmeal), you might be pleasantly surprised. To give you an idea of how big they are, I cook it in a 2 cup pyrex measuring cup, or an 8 oz ramkin, like these flax-pumpkin muffins in the below picture.

I hope you'll keep tweaking until you find a version you like.

Another idea for breakfast to go; read the stickie on the Mock Danish. Not bad for a *grab-n-go*.

Good luck!

s

Attached Thumbnails

 

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Thanks, Henry and Shelley,
Your muffins look more like I was thinking mine would look like ... I took a look at Maggie's cereal. The Soy protein isolate and
coarse unprocessed wheat bran listed, are those items I can find at the grocery store or online???? I see you use 16 oz of each ingredient, So this makes a pretty good size batch?? I am definitely willing to play around with it some more...

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Laurie

Laurie,
I buy the unprocessed wheat bran and flaxseed meal, both by Bob's Red Mill at the health food store. The SPI (soy protein isolate) surpriseningly, I've found for the last year or so, at Walmart and Walmart Neighborhood market.
I reccommend either Genisoy or Fearn on the spi.
You can mix up any amount you want of the cereal, it's just done by weight, NOT volume. The genisoy spi comes in 16oz size, and the flaxmeal and UWB(unprocessed wh bran) come in 10 oz size, at least how I buy it.
So I always have to weigh out 10 oz of the spi on my food scales.
I have seen UWB and flax at grocery stores when I've been visiting out of town before; especially at Whole Foods, Wild Oats, and Trader Joes if you have any of those stores where you live.

Last resort...yeah...you can order it all online.


Katalina...well, somedays, I will eat the whole thing, especially if I know I may not get a lunch break.
hth
s

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Shelley,
Sorry for so many questins.. But one more..The Soy Protein Isolate.. What area in the store would I find it??? I have never heard of it, so I have no idea where in the store to look...

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Laurie

Laurie, I buy Bob's Red Mill flaxseed at a local HFC where I also find the wheat bran in bulk. I make the Maggie's cereal mix in 2 pound batches of each ingredient. I order my soy protein isolate from Honeyville grain, along with other l/c baking ingredients, including oat fiber, corn bran, wheat protein isolate, etc.

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Henry

Laurie,
Look in the supplements/meal replacements section. At my Walmart, the SPI is by the pharmacy, with the body building mixes, whey protein,protein bars, like Luna and Cliff(which are soooo not LC). Also in close proximity are the (dreaded) Atkins bars and shakes, slimfast bars and shakes etc.

Good for you, Henry that you can make the cereal in that large of amount...wow! I make it in 10+10+10 batch, and that's a pretty big tub full! LOL! It would probably be more *cost effective* in the winter for me to make a large batch like you do; food for thought!

s

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Shelly, as often as I have the cereal, it just makes sense for me to make it in that quantity. That amount fills 2 extra large freezer bags. I keep 1 in the refrigerator for current use and one in the freezer.

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Henry

Laurie, I make my cereal with flaxseed meal, whey protein isolate and coconut flour, and use the mix for the OMM, too. The last muffin I made was half flaxseed meal and whey protein powder. (I just can't stand the taste of soy protein powder.) It did not have that slimey taste or feel, because the whey protein powder helped to make it drier.

Adding a tsp of cocoa powder also makes a drier muffin. And using part almond meal (or any nut meal) will change the texture.

The nice thing about this muffin is that it is versatile, can be made with so many variations. I like to make it with half flaxseed meal and whey protein powder, then slice it crosswise and toast it in the toaster oven, eat it with a ton of butter. Very, very good.

After you experiment, if you come up with any variations we haven't thought about, let us know. We're always ready to try something new.

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Nita

Laurie,
Another thing I would mention also, and you may already know this, but SPI is NOT the same as soy flour. When I first started cooking with various soy products, it was a little confusing...at least to my little pea brain! har!

This may help:

• Soy flour = product made from dried(but not cooked) soybeans. To me, soy flour is very bitter; JMHO.
• Soy Powder(also known as soy milk powder)=product made from cooked soybeans. Some folks get this confused with SPI.
• Soy Protein Isolate(SPI)(also known as soy protein powder)=product made from just the protein which is isolated from the soybean.(to me, this is almost virtually tasteless...certainly not anywhere near the taste of soy flour)

All of them are dry and *floury* looking, but act and taste VERY differently in recipes. Personally, the only one I use often is the SPI, although I do keep some soy flour in the freezer, as sometimes I will use just a smidge(1/4 cup or less, usually) as a *filler* if I am baking something that has several spices that will offset the bitterness.

hth
s

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