I haven't tried the bowl muffins yet. I have read all of the posts and became a bit overwhelmed by all the information and variations. So, I decided to go through and make a condensed version of the thread that includes the original recipe and all of the major variations that you have all tried.

I just wanted to let everyone know and give you a link (Bowl Muffins) in case you would like to see the recipe and variations in a condensed format.

Hope it helps someone else.

Phyllis

Good job!

Its hard for me to come up with actual recipes since I kind of cook without measuring stuff and just grab whatever seems right and throw it in.

Thanks!

I mixed some diced green chilie, dried onions, garlic pwdr., grated cheddar cheese, natural protein pwdr, taco seasoning, some water and nuked for 2 mins. Can add a bit of chopped tomatoe. Top with a little sour cream if desired. Sorta like a tamale (yes it is a bit of a stretch ) These things and the different combinations are addictive - I am going to make a coconut cream cheese pie -chopped spaghetti squash, protein pwdr, coconut flavoring, some cream cheese & some s.f. french vanilla syrup (no coconut syrup)- this should be a nice treat for desert for 2 if it comes out ok-I find so far, all the different combinations are edible

Nancy, congrats on losing the 13# - sounds like you have found success

Yeah it's good stuff. I always found the atkins mixes a little hard to choke down... they just seemed... I don't know... drier maybe? There was just something about the consistency of them I didn't like.

And then I couldn't find it anymore so the point was moot anyway

But the Bob's Red Mill has a nice flavor to it and whatever it was that bothered me about the Atkins mixes, this doesn't have. I think I've found my brand

WOW, PML!!! What a loooot of work you put into this (recipe and variations in 1 place). I'm going to print it out. Thank you SO much!!

Cajuda, you are welcome! Now, I wish I had made a note of the "poster" for each of these variations because it would be nice to know in case anyone wants to address a post directly to them. But if I had done that... I might still be working on it!!! Maybe I can work on that a little at a time in the future.

By the way, I made a couple of updates to the list. I wasn't sure how I was going to do this so that others could easily locate the new additions. I decided to make a note at the top with the date that additions were made and mark the additions with a big red *. We will see how this works out.

Phyllis

MichelleBe,

I made your "bread" version. OMG was it wonderful! It had the most amazing flavor! (I used golden flax that I ground myself.) I made one "batch" and I made a half ham and cheese sandwhich and spread the rest with Laughing Cow cheese. I think it would have been wonderful with butter spread on it for a "dinner roll", too.

Can you give me some idea of how much water you added and the dimensions of your "personal casserole" dish and about how long you nuked it?

In your post you said "water till pancake consistancy". Mine never came close to looking like pancake batter because of the flax... gooey glob... and I think that I may have added too much water. After I got it mixed up, it looked like way too much "batter" so I divided it and nuked it in one of the sandwich size ziploc containers. The first one, I nuked for about 2.5 minutes. I made a half ham and cheese sandwich and the flavor was incredible! However, although the edges really had the texture of bread, the center was still moist and "wet". So I nuked the second one for 5 minutes. It did much better and the edges were absolutely "bread"- like but the center was still moist. So, I put it in the oven to dry it out.

Can you give me any guidance on perfecting the technique? Have you ever tried baking it in the oven?

Thank you so much for this variation! It was fabulous and if I can perfect the ingredients and technique... I can use this for all my bread needs. (I even used the old ucky Atkins bake mix that I have had in the freezer forever... there was not even a hint of it's disgusting taste in the end product!)

Thanks again! Everyone should try this... it is delicious!

Phyllis

Ok I have not read all the posts but I want to say thanks for this bowl muffin invention. I had purchased Carbquik but then never used it so I'm grateful to have finally found its purpose. I made the egg and bacon muffin this morning and while the bacon was a bit undercooked it was still tasty. Perhaps next time I will use ham.

Tomorrow I am looking forward to the sweet variety with some frozen blueberries. Thanks again for posting.

how many calories and carbs do bowl muffins have?

Depends on which recipe you are following.

I have carbsense 0 carb baking mix. What would the carbs be if i used this in place of the CQ

Well there are 10 pages of recipes - some with fruit, some with eggs, some with bacon, etc. I guess I would just add up the carb totals of whatever ingredients you plan to use.

I mean, before you put the fillings in.

*bump*