Colin, as promised, here's my favourite tested flaxseed meal muffins, a slightly sweet one, a savory version and a dairy/soy-free version. They travel well, freeze well and are forgiving if you leave out the one 'fancy' ingredient (the ExpertFoods Grits Mix or not/Starch). They also do well in a small loaf pan, then sliced and twice-baked for a 'cracker' or 'canape toaste' kind of item:
* Exported from MasterCook *
Muffins -- Flaxseed Almond Spice - Dairy & Soy Free
Recipe By :Judi [Island Girl]
Serving Size : 12 Preparation Time :0:30
Categories : Muffins Nuts & Seeds
Veggie Ovo-Lacto
Amount Measure Ingredient -- Preparation Method
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6 Tablespoons Coconut Oil -- Melted
3 large eggs
3/4 Cup Water -- Filtered
1/4 Cup sweetener, Splenda bulk -- * See Note
1/4 Teaspoon sweetener, stevia liquid (white)
1 Teaspoon flavoring, maple
1 Tablespoon vanilla extract
4 Teaspoons ground cinnamon
1 Teaspoon ground nutmeg
3/4 Teaspoon baking powder
3/4 Teaspoon baking soda
1/2 Teaspoon Salt -- To Taste
1 Cup Flax Seed Meal, Bulk, Lifestyles
1 Tablespoon ExpertF Grits Mix -- * See Notes
1 Cup Ground Almonds -- * See Notes
2 Tablespoons Wheat Bran Crude
1/3 Cup Slivered Almonds -- Topping Sprinkles
1. Preheat oven to 375F. Put 12 paper cupcake liners in a muffin tin, or panspray/oil.
2. Beat eggs and water til foamy; add melted coconut oil 1 Tbsp at a time. Add sweeteners, maple and vanilla and beat in.
3. In a separate bowl, mix the cinnamon and remaining ingredients and add to egg mixture; batter will be quite wet (until the fibers start to soak up the water).
4. Bake for about 15-20 minutes. Cool on wire rack.
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Per Serving (excluding unknown items): 190 Calories; 17g Fat (75.9% calories from fat); 6g Protein; 7g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 223mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : * Splenda (Canadian labelling is specific to 1/10th) is 0.5g carb per teaspoon; ~ 12g of carb for this recipe come from the Splenda because of the maltodextrin carrier on the "bulk" or spoon-for-spoon sweetener.
* ExpertFoods Grits Mix, potential substitute = 2 tsp not/Starch or a mix of guar and xanthan gums.
* 1 cup ~= 145g or 5oz by weight for ground almonds
per serving (12):
- 203 kCals, 19g fat (j7.4s 6.2m 4.1p), 7.3/2.9g [4.4] carb/fiber, 7g protein, 127mg sodium, 184mg potassium, 12.2mcg folacin.
- not including pantry ingredients,i.e., spices, baking powder etc.): $0.60 ea 2000-oct-17 jjv
* Exported from MasterCook *
Muffins -- Flaxseed Savoury
Recipe By :Judi [Island Girl]
Serving Size : 12 Preparation Time :0:20
Categories : Development Muffins
Nuts & Seeds Veggie Ovo-Lacto
Amount Measure Ingredient -- Preparation Method
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6 tablespoons melted butter
3 large eggs
1/4 cup light cream
2 teaspoons dried oregano -- crumbled
1/2 teaspoon sea salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup Flax Seed Meal
1/4 cup soy flour, Bob's Red Mill Stoneground
1 cup ground almonds -- ~ 4 ounces
Variations on a theme from Tootsie, who was lookiong for a "savory" flaxseed muffin !8-]
Preheat oven to 375F.
Beat first 3 ingredients together. Mix the remaining ingredients together in a separate bowl, then add to egg mixture, stirring just til moistened.
Put into 12 paper cupcake liners in a muffin tin, or panspray/oil, and bake for about 15-20 minutes.
These freeze well.
Can also be made in the microwave. In a 1000 watt oven, 12 muffins take about 2 mins. and 10 seconds.)
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Per Serving (excluding unknown items): 136 Calories; 12g Fat (76.4% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : per serving (12):: 184 kCals, 17g fat (5.5s 6.8m 4.2p), 5.2g carb/2.5g fiber, 8.6g protein, 260mg sodium, 200mg potassium, 82mg calcium, 17.2mcg folacin.
* Exported from MasterCook *
Muffins -- Flaxseed Spice
Recipe By :Judi, from "T. Barney" <tootsie6~PTD.NET>
Serving Size : 12 Preparation Time :0:20
Categories : Development Ethnic & Holiday
Muffins Nuts & Seeds
Veggie Ovo-Lacto
Amount Measure Ingredient -- Preparation Method
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6 tablespoons melted butter
3 large eggs
1/4 cup Whipping Cream 35%
1/2 cup sweetener, Splenda bulk
1 tablespoon flavoring, maple
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup Flax Seed Meal
1/4 cup soy flour, Bob's Red Mill
4 ounces chopped walnuts -- optional
" There have been a few posts lately about 'yucky' lowcarb bread and muffins. The following recipe has a texture like 'real' bread or muffins. I don't know where I got the recipe originally but the credit goes to lowcarbers Fern and Kathy. "
Preheat oven to 375F.
Beat first 3 ingredients together, then add Splenda, maple and vanilla. Mix the cinnamon and remaining ingredients and add to above.
Put into 12 paper cupcake liners in a muffin tin, or panspray/oil, and bake for about 15-20 minutes.
(Can double the recipe, and get about 18-20 good size muffins, filling the muffin cups about 3/4 full. Can fill the muffin tins to the top and get about 9 larger muffins. These are really good and have lots of fiber. About 4 carbs per muffin but over 3 carbs fiber. Black walnuts, if you can get them, list 4 grams carbs but 2 grams fiber for the 4 oz....
Other flavorings to try: instead of maple flavor - use banana or pineapple. Unsweetened coconut also tastes great.
These freeze well.
Can also be made in the microwave. In a 1000 watt oven, 12 muffins take about 2 mins. and 10 seconds.)
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Per Serving (excluding unknown items): 154 Calories; 14g Fat (81.3% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.
ENJOY 