Low Carb Muffin in a Minute!
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anyone tried these with pumpkin? I'm going to... maybe sometime today!0
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Ignore this person's notion of it being '2 carbs' :
http://www.food.com/recipe/very-low-carb-pumpkin-muffin-in-a-minute-mim-462866
But this looks heavenly! I may have it for breakfast!0 -
Sounds delicious!!!!!0
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i dont know whether im making it wrong but ive tried making it 2ce and has a really weird nasty almost salty taste to it? but made it with all the original ingredients? where can i be going wrong?
xXxyummymummy, Could you be using Baking SODA instead of baking POWDER?0 -
i dont know whether im making it wrong but ive tried making it 2ce and has a really weird nasty almost salty taste to it? but made it with all the original ingredients? where can i be going wrong?
xXxyummymummy, Could you be using Baking SODA instead of baking POWDER?
I bet they are!! In other news, I DO add salt to it because I think it needs it.0 -
I tried it yesterday. One sweet and one savory.
The sweet: It was the first one so it paid for my unexperience . Tasted good, a bit dry and not that sweet for my taste ( i didn't have a splenda packet so I guesstimated - maybe it wasn't enough) so I used cream cheese with granulated splenda to add sweetness and a bit of moisture.
Immediately after I went and made a savory one: A pinch of splenda, added some salt, pepper, rosemary and some other herb I don't remember. I increased to 2 tsp of butter instead of one. I did not use a cup but rather a square tupperware and sliced it in the middle,because I had a plan with it. HAMBURGER BUNS!
I didn't try it that night since the buns were for lunch today. I kept them in the same tupperware. And assemble it at the office (10-15 seconds in the microwave) added the homemade burger (with bacon bits inside) muenster cheese, lettuce and tomato. I did not add any condiment so I'm not sure if ketchup , mustard or mayo may soak them. but it was AH-MAZING!!!!
So I will try the sweet ones again (not today since I already had one) but I'm so glad to have a fiber source I enjoy eating. THANKS!!!
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Sounds yummy! Can't wait to try it!0
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I made a similar one, i got the recipe from another MFPer. For 2 servings i used 4 tablespoons ground flax,1 teaspoon baking powder, 1 teaspoon splenda, Mix then add 1 egg, Mix well.
for flavourings I added 5g of lidl dark choc with raspberry roughly chopped into chips using a knife with the dry ingredients.
I chopped up 2 fresh strawberries added at the end. and mixed.
I divided into 2 mugs, one put into fridge covered with cling film for next day.
Cooked one for 1 minute in 850w microwave. serve with a tablespoon of creme fraiche.
yummy! Kind of tastes like a dense bran muffin.
Without creme fraiche Carbs =5g (3g fibre) calories=65 fat=2g
With creme fraiche Carbs =6g calories=153 fat=3g
Values worked out from MFP0 -
And if anyone in the UK wants to by flaxseed...Both unground and ground can be found here..
http://www.healthysupplies.co.uk/flaxseed.html
I but the unground version in a kilo bag for £3.29
And thats a lot of muffins.. ;o)
Cool!! Looking for a cheap alternative if Holland and Barrett stop their buy 1 get 1 half price offer for the ground.0 -
Tried my first one this morning and would have turned my nose up at it back in June when I was addicted to carbs. But it wasn't bad, along with plenty of coffee and cream cheese. I like the idea of just making one fresh and not having a whole plate of them to tempt me later. Although they're really not all that tempting come to think of it. Thanks for the recipes. Great idea.0
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Sorry
keep on posting but had a cinnamon mim with a cream cheese frosting to dip the muffin into.
Frosting
1 tablespoon double/heavy cream
1/2 teaspoon cinnamon
1 heaped teaspoon cream cheese
vanilla essence
1 teaspoon splenda.
I made this in a little espresso mug as a side dip so that it did not melt. used teaspoon to take some of the muffin and dip into frosting. So similar to a cupcake!0 -
Omg I loved this! I was skeptic about the bread thing until I tried it today and it tasted amazing. Thanks for sharing those recipes! You've made my day! x
Another former skeptic here. Just tried my first yesterday using a combo of flax meal and almond meal. It was perfect. Looking forward to trying some other sweet and savory variations.0 -
I tried the savory version today and also used half almond meal/flour and half flax meal. (The almond flour adds 1.5 net carbs to each serving.) It was great with eggs and sausage. My wife added a quarter cup of shredded cheddar cheese and a little cream to hers, and it was much more moist. You can definitely play around with this recipe to suit your tastes. I'm thinking jalapeños would be good.0
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I tried the savory version today and also used half almond meal/flour and half flax meal. (The almond flour adds 1.5 net carbs to each serving.) It was great with eggs and sausage. My wife added a quarter cup of shredded cheddar cheese and a little cream to hers, and it was much more moist. You can definitely play around with this recipe to suit your tastes. I'm thinking jalapeños would be good.
Yes- Jalapenos are good!!
I've made one with chopped black olives & sundried tomatoes too.0 -
This may sound silly but do you have to cook it in a microwave? Will it turn out in a regular oven?0
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Found this on an atkins website
MiO (MUFFIN IN OVEN)
In a pyrex/anchor custard cup:
Recipe as in original post by Laura
Bake 325 F for 15-17 minutes.
http://www.minimins.com/atkins-recipes/139295-mims-flaxseed-recipes.html0 -
I've been making these ever since I started Atkins nearly two years ago. I find I much prefer golden flaxmeal over the brown. I buy Bob's organic golden flaxmeal from Amazon.com.
Our favorite way to eat these is to turn one on its side and using a serrated knife, slice it into four slices. Top two slices with SF cream cheese frosting or whipped cream, top with another slice, drizzle with sugar-free strawberry or raspberry sauce (homemade by cooking berries with a little sweetener), then top with SF whipped cream and a few raw berries. It's our go-to dessert for special nights.
These dry out quickly so we try to make them just before we eat them.
Everyone's microwave is different so experiment with the proper cooking time for your own. Cook just until they are cooked through in the middle.
I've now switched from Atkins to more Paleo so no more artificial sweeteners, but I'm finding that I like them cooked with a tsp.or two of raisins or chopped dates and a little coconut milk poured on top to serve. (Cavemen cooked in microwaves, right???
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Thanks for all the tips. I tried the chocolate (with a few blueberries) over the weekend and couldn't really taste the chocolate that much. Think I will try the cream cheese with chocolate topping next time. And, time permitting, the oven instead of the microwave. If these can help you stay with your low carb lifestyle, then they are worth their weight in gold flax meal. :happy:0
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It's definitely worth experimenting with the chocolate. I increased the quality of the cocoa (cheap value to Green and Black's) but still wasn't chocolatey enough for me. I have in the past chipped 5g of 70% dark chocolate into the muffin and this seems to work better for chocolate taste. Let us know if it makes a difference baking in the oven :happy:Thanks for all the tips. I tried the chocolate (with a few blueberries) over the weekend and couldn't really taste the chocolate that much. Think I will try the cream cheese with chocolate topping next time. And, time permitting, the oven instead of the microwave. If these can help you stay with your low carb lifestyle, then they are worth their weight in gold flax meal. :happy:0 -
Bump0
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I made this for the first time tonight... holy crap! I'm in HEAVEN! I want to make one of these every day now!0
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Because I have issues with dry eyes and such on my HFLC diet, I make them with sweet potato now! Man I love these things! And to the poster who said golden flax tasted better - yeah, I agree!
I notice that even though I use a packet of splenda, it doesn't seem sweet... but I am all about that. If I want sweet, I will whip up something in my blander 0 -
Works great in the oven and my wife thought it was much better. I used a toaster oven at 325 deg. for 16 minutes and put them in a standard muffin tin. Didn't think they were quite done so gave them a couple more minutes on bake and 2-3 minutes more under the broiler to brown the tops. Next time I'll try a regular oven and bump the heat up to 350-375 for something like 12-14 minutes to see how that works. If you have the time and electricity I'd recommend the oven for aesthetic appeal. Otherwise they taste about the same as from the microwave. They are really more bread-like than muffin-like though. I'm still working on making them moister.Let us know if it makes a difference baking in the oven.0 -
Cool. I love experimenting too with food to get it perfect too
Works great in the oven and my wife thought it was much better. I used a toaster oven at 325 deg. for 16 minutes and put them in a standard muffin tin. Didn't think they were quite done so gave them a couple more minutes on bake and 2-3 minutes more under the broiler to brown the tops. Next time I'll try a regular oven and bump the heat up to 350-375 for something like 12-14 minutes to see how that works. If you have the time and electricity I'd recommend the oven for aesthetic appeal. Otherwise they taste about the same as from the microwave. They are really more bread-like than muffin-like though. I'm still working on making them moister.Let us know if it makes a difference baking in the oven. I'll give a go in the oven when I have time 0 -
Just made a MIM that was AMAZING!
I used
1/4 cup golden flaxseed meal
1 tsp baking powder
2 tsp granulated splenda
1 tsp coconut oil
1/4 cup pumpkin puree
1 egg
1/2 tsp pumpkin pie spice
1 tsp torani SF caramel syrup
I divided the mix between 2 mugs and microwaved each cup for 1 1/2 minutes. They came out SUPER moist and delicious!! Enjoy!!
Later I am going to try to increase the recipe and bake it in the oven to see how it comes out. Will update 0 -
Thank you so much for these recipes! Just tried the original and it was amazing! I also added some pumpkin pie spice!0
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bump0
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OMG. I don't know why I didn't make these sooner. I used egg beaters and omitted the butter.
I topped it with "cream cheese frosting"
1 TBS low fat cream cheese
1 TBS 100% pure pumpkin
1 packet of splenda
1 shake of pumpkin pie spice
Mixed it together and topped my muffin with it.
I can't wait to make a savory one!0 -
Bump! Great Idea!!0
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Don't know what I'm doing wrong. I followed the original recipe posted..twice.
Mine got nice and puffy looking in the microwave, but then almost completely deflated and shrunk up. Tasted ok, but really dense. And it looked *nothing* like the great pix people have posted on here.
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