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

Let us know if it makes a difference baking in the oven.

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.

Cool. I love experimenting too with food to get it perfect too I'll give a go in the oven when I have time

Thank you so much for these recipes! Just tried the original and it was amazing! I also added some pumpkin pie spice!

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!

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.

I've been making the original cinnamon one. I like it for breakfast. I made a chocolate one at a friend's house to show her. She liked it but we both agreed it was not chocolaty enough and needed a bit more splenda. One way to boast the flavor of chocolate is to add vanilla. I have lost my can of cocoa. I will have to clean out my cupboards to find where it went.

I found the chocolate ones to not taste very chocolaty and not sweet enough. I adjusted the recipe by using 2 packets of splenda and added a touch of vanilla. It tastes just like chocolate cake.

bump!

Just experimented with these for the first time so I'm in the trial and error phase.

Currently I'm using either almond or coconut flour instead of flax only because I've not picked any up yet.

The one I've made so far that I REALLY like uses the original recipe and using coconut flour for the base - to make it a touch sweeter I use 2 Splenda's and nuke it in a small 6" ramekin. It's very dense, which I don't mind. I actually popped it out of the ramekin and put it right in the toaster. When that popped up, I put it on a plate and topped with just a touch of butter.

Loved the flavor, would like to see a little more fluffiness, but meh, just makes me drink my water , all in all I love this "treat" and look forward to trying out some other varieties!

Yes, Flax is gluten free.

Also, forgot to add for my fellow UK peeps- Flax seed is also known as Linseed in the UK. Tesco's, Asda & Morrisons all sell linseed and Holland & Barrett sell ground flax/linseed.

Its also easily available on amazon.

Thanks for this Laura - got some from Holland and Barrett and had one for breakfast this morning (smeared with coconut oil rather than butter). Really good to have something other than eggs or bacon for breakfast!