Low Carb Muffin in a Minute!
Replies
-
OMG! I just made this and it is wonderful! Even my husband, who is pretty picky loves it!
He wants me to make the savory next. :bigsmile:0 -
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.0
-
I've been making these for a couple of weeks now and just wow, a real game changer! I'm probably making one every other day.
I wasn't missing bread for the bread itself do much, more the functionality. The ability to turn a few rashers of bacon into something more.
I don't have a microwave so have been using the oven instead. I have a baking tray with shallow round holes on it (retailer called a Yorkshire pudding tray but god knows how you'd fit far and batter mix in them, way too shallow!)
I spread half the mix in two holes and bake, end up with two halfs just like a small bap. I've been using for burgers, sandwiches etc.
I have only tried the original savoury version so far but might have to venture into the other versions soon.0 -
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.0
-
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.
I found the same. I used 2 tsp of canderel though as that's what I had. I've read since though that it's not really suited to baking so figure this might be what the problem was. Will be looking out to get some Splenda.0 -
bump!0
-
I just made one of these and....wow! I'm pretty impressed. I'll make a savory version next and try to make a grilled cheese with it.0
-
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! 0 -
About the coconut flour - figured out what it was. Never particularly used it before, but looked it up before purchasing seeing others use it as an alternative to flax - found out it's a "pretty thirsty" type of flour and it's been noted that only about 1Tbsp is needed compared to the 1/4 so I've got a good reason to experiment today
0 -
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!0 -
I made the chocolate one last night and have to say I'm not impressed. It didn't taste chocolatey at all. It wasn't sweet. It was incredibly dense, IMO. It also tasted a bit salty, too.
What am I doing wrong?
And yes, I used baking POWDER and not soda. I did use Sun Crystals (stevia) instead of Splenda b/c I was out of Splenda. Could that make the difference?0 -
I made the chocolate one last night and have to say I'm not impressed. It didn't taste chocolatey at all. It wasn't sweet. It was incredibly dense, IMO. It also tasted a bit salty, too.
What am I doing wrong?
And yes, I used baking POWDER and not soda. I did use Sun Crystals (stevia) instead of Splenda b/c I was out of Splenda. Could that make the difference?
Double the sweetener and add a touch of vanilla. Vanilla makes chocolate taste more chocolaty. How old is your baking powder?0 -
Oh, the baking powder is ancient. Does that affect it? I picked up a new one, so I can try with that tonight. Thanks!0
-
I just made the chocolate one, it was so good! I didn't have quite enough flax meal, so I made it with half flax meal and half chia seeds. I also thought to add a bit of vanilla, and I used coconut oil instead of butter. So fluffy, just like cake! It wasn't very sweet, so I poured on a tb. of Torani sugar free vanilla syrup and some heavy cream... amazingness. I need to pick up some more flax meal so I can try the savory ones, but I think I will continue to use chia seeds as well since they have even more fiber. Has anyone figured out a pumpkin version of this?0
-
Oh, the baking powder is ancient. Does that affect it? I picked up a new one, so I can try with that tonight. Thanks!
Yes. Baking powder has a short shelf life. If it's too old it won't rise. Throw the old one out. Date the lid of your new one so that you know when you opened it. 6 months is how long you should keep it. Although I've been known to keep it a year. Not any longer than that though.0 -
And suddenly I know why my breads have had issues! Thanks so much for that tip about the baking powder. I had picked up a new one 'cause I thought I had lost the old one. Made another with double sweetner and vanilla too-fantastic! Boy did it rise, too!
Wanted to know- can you use oil instead of butter and have them come out as good? I have a tough time getting the butter to mix in and I prefer the oil anywho usually.
Thanks so much for these! Can't wait to make the bread version for my chicken burgers this weekend!0 -
Has anyone figured out a pumpkin version of this?
Yes! I found this recipe today, codapea:
http://www.food.com/recipe/very-low-carb-pumpkin-muffin-in-a-minute-mim-462866
Looks pretty simple, though if you use canned pumpkin you'll need a way to store the rest.
0 -
Yes, you can use oil instead of butter. I use evoo to make these all the time.
another MIM usage:
I made rosemary croutons using the savoury MIM recipe with added rosemary & garlic powder- then let it cool slightly before cutting it into cubes and frying in evoo until crispy. Then scatter on your soup/ stew.0 -
Brilliant! I will have to try this.Yes, you can use oil instead of butter. I use evoo to make these all the time.
another MIM usage:
I made rosemary croutons using the savoury MIM recipe with added rosemary & garlic powder- then let it cool slightly before cutting it into cubes and frying in evoo until crispy. Then scatter on your soup/ stew.0 -
Ok - I think I'm doing something wrong with these...they just seem to have no flavor at all. I switched to half golden flax and half almond meal which actually made them edible for me but - they have zero taste. Tonight I tried it with pumpkin, pumpkin spice and a center of cream cheese. Zero taste...could maybe taste the pumpkin slightly...but if I didn't know there was pumpkin in it - I wouldn't have been able to place it. Maybe I'm not using enough spice? I think I put in 1/2 tsp. Also put in 1 Tbl of pumpkin.
Thoughts?0 -
Ok - I think I'm doing something wrong with these...they just seem to have no flavor at all. I switched to half golden flax and half almond meal which actually made them edible for me but - they have zero taste. Tonight I tried it with pumpkin, pumpkin spice and a center of cream cheese. Zero taste...could maybe taste the pumpkin slightly...but if I didn't know there was pumpkin in it - I wouldn't have been able to place it. Maybe I'm not using enough spice? I think I put in 1/2 tsp. Also put in 1 Tbl of pumpkin.
Thoughts?
Hey- I can't give advice on pumpkin MIMs (Pumpkin pie isn't a UK thing) but tweak your sweetner (perhaps put in more) and more spice? Also, I would always make your own spice blends because the shop bought ones are usually made of ollllllllld spices. Ground spices do not spoil but they definately loose their potency and flavour. Ground spices have a shelf life of 1 year and after that they go bland.
If you are makeing fruit or chocolate MIMs add a good quality flavouring like vanilla extract which will boost flavour. I make a really nice mint choc one using peppermint extract, and a nice choc raspberry one using raspberry extract.0 -
Thanks for the tips - I think if I can get a little taste in there, I'll be good so I'll try and increase the spices and make sure they are fresh. Also, I'm going to try the lemon as I just bought some lemon extract (lemon extract doesn't seem to have added sugar so I'm not sure if it has carbs? But vanilla does have carbs apparently...).
P.S. Pumpkin pie / cheesecake, etc. is so good! 0 -
Bump for later cooking... this sounds so easy even i couldnt mess it up...0
-
Bumped?0
-
Finally got to try them...
Mine were quite good but they deflated to about half their size...Should I add some more baking powde (jut bought it yesterday)r? will try that next time, or maybe try a wider mug so that it doesnt have to go quite so high...
They were awesome with butter and sugar free Polaner blueberry jam.
Ill try the wide spread (square top) alternative see if less weight on the "loaf" makes it stay up... Im looking forward to a grilled cheese sandwich... yummmm0 -
bump0
-
MIM update!
I made a raspberry sweet MIM this morning, using the sweet mim recipe (minus any cinnamon) and added about 6 raspberries (blended into the egg) and a few drops of raspberry flavouring (not essential but made the flavour more intense).
I topped it with a little cream cheese, mixed with a few more drops of raspberry flavouring.
Hi I usually just lurk in the background reading but today I had to pop my head out and say Thanks for the muffin in a minute recipes. I have not eaten flax before so this will be a new experience.
I have been low to mod carb since March 2012 and thank Atkins for helping me with induction to kick the sugar addiction to the curb, it took 3 weeks of carb flu to do it. I cannot handle 20 carbs or less anymore it brings too drastic of mood swings and symptoms with my health issues I cannot handle. I try to stay under 50 carbs but mainly hit 70 carbs a day but I am still losing inches even though not in ketosis.0 -
I have really enjoyed having the option of a MIM. I make mine with Swerve Sweetener and just started adding a 1/2 scoop of Whey protein- I love this version- much less "flax" tasting _more carbs, but more protein too! Also, I sometimes add 1/4c of Blueberries or 1/2 chopped apple.
Thanks to everyone who shared their ideas so I could put together something that works for me!0 -
Now that I'm re-starting my low carb, this will be something to look forward too, so I can pack me some lunches for work.0
-
Thank you so much for sharing! Will be trying these muffins! 0
This discussion has been closed.