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  #1   ^
Old Wed, Apr-06-16, 08:01
glimmergai's Avatar
glimmergai glimmergai is offline
Senior Member
Posts: 188
 
Plan: Atkins
Stats: 200/143/130 Female 67 inches
BF:
Progress: 81%
Location: Fort Worth, Texas
Default Flax Seed Muffins?

Can someone please give me the flax seed muffin recipe that Ken and several others use on this forum? I am forumnally challenged and haven't been able to find it. I would sincerely appreciate it. Thanks in advance!
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  #2   ^
Old Wed, Apr-06-16, 08:38
khrussva's Avatar
khrussva khrussva is offline
Say NO to Diabetes!
Posts: 8,671
 
Plan: My own - < 30 net carbs
Stats: 440/228/210 Male 5' 11"
BF:Energy Unleashed
Progress: 92%
Location: Central Virginia - USA
Default

LC Flax Muffin - Base

1/4 cup Flax Meal
1 egg
1 tsp olive oil (or butter or coconut oil)
4 to 8 drops liquid sweetener (equiv. to 4 to 8 tsp)
1/2 tsp cinnamon
1/2 tsp baking powder
pinch of salt (optional)

Mix in a large mug - microwave for 55 seconds or longer if adding extra ingredients. If adding 1.5 oz of pumpkin, for example, microwave for 1 min 30 seconds. Use knife to free from edge and dump out. Soak mug.

For chocolate, add 1 tbsp cocoa powder. Add blueberries, chia seeds, nuts, spices, extra fat whatever. Be sure to account for the added carbs.

The base recipe can be a little dry - especially if microwaved for too long. For moister muffin w/ more fat, sub in 1 tbsp. fat (butter, CO, or olive oil) for the 1 tsp olive oil shown above. Adding canned pumpkin (1 or 2 tbsp.) works really well, too. If adding shredded coconut - the muffin will be dry if you don't add more liquid. Adding a tbsp of HWC makes for a better coconut muffin.

Base recipe nutrition info:

Carbs: 13g (net carbs 4g)
Protein: 12g
Fat: 20g
Fiber: 9g
Calories: 266

I use liquid stevia (Sweetleaf Sweetdrops) and liquid sucralose (SucraDrops) -- a few drops of each. I can get the stevia at my grocery store and the SucraDrops on Amazon. I like the blend of the two zero carb sweeteners better than each one alone.

My favorite muffin these days is to add 1.5 oz of canned pumpkin and Hershey's Special Dark Chocolate Cocoa to the base recipe for a nice, moist chocolate muffin. You don't even taste the pumpkin. I also like a pumpkin spice muffin (2 oz of canned pumpkin + a tsp of pumpkin spice).

Be aware that these contain lots of fiber. I often add a tbsp of chia seeds for even more fiber. It took me a while to adjust to eating so much fiber, but now I'm fine with it.

Also note: these do keep well in the fridge. One muffin is often too much for my daughter. She will cut it in half and save the rest for later, zapping it for a few seconds to rewarm it.

Last edited by khrussva : Wed, Apr-06-16 at 12:11.
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  #3   ^
Old Wed, Apr-06-16, 11:53
glimmergai's Avatar
glimmergai glimmergai is offline
Senior Member
Posts: 188
 
Plan: Atkins
Stats: 200/143/130 Female 67 inches
BF:
Progress: 81%
Location: Fort Worth, Texas
Default

Thank you so much! I sincerely appreciate it! Can't wait to try these!
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  #4   ^
Old Wed, Apr-06-16, 15:51
JeanM's Avatar
JeanM JeanM is offline
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Posts: 755
 
Plan: LC
Stats: 170/129.8/125 Female 5'1.5
BF:
Progress: 89%
Default

I cut my muffin in half and toast it english muffin style.
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  #5   ^
Old Wed, Apr-06-16, 21:16
cshepard cshepard is offline
Senior Member
Posts: 425
 
Plan: Low Carb Paleo
Stats: 156/120/125 Female 64"
BF:
Progress: 116%
Location: BC, Canada
Default

I make savory muffins the same way - but leave out the sweetener, add chopped green onion or chives and a bit of chopped or shredded cheese or a dollop of pesto. Sometimes some spices as well. Chopped bacon, too, lol!
Once you get the basic recipe you can add almost anything for flavor.
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