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  #61   ^
Old Tue, Mar-01-05, 17:19
Demi's Avatar
Demi Demi is offline
Posts: 22,042
 
Plan: LCHF/IF
Stats: 217/192/160 Female 5'10"
BF:
Progress: 44%
Location: UK
Default

Made some more flax muffins this evening - this time I substituted the 1/2 cup of Splenda with a 1/2 cup of DaVinci Caramel syrup, used only 1/2 cup of the shake mix, but added 1/4 cup of walnuts, and added an extra egg in place of the cream. Delicious!
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  #62   ^
Old Fri, Mar-04-05, 07:06
BlitzedAng's Avatar
BlitzedAng BlitzedAng is offline
{{{Kickin Ash}}}
Posts: 9,222
 
Plan: What works for me.....
Stats: 226/208/150 Female 5ft7.5
BF:OUT OF CONTROL
Progress: 24%
Location: Fort Lauderdale, Florida
Default

I hav'nt made theese in a while.. Time to go play in the kitchen once again... Got some of those sf no SA chips to throw in this time.

Angel
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  #63   ^
Old Fri, Mar-04-05, 11:01
teddymom1's Avatar
teddymom1 teddymom1 is offline
Senior Member
Posts: 515
 
Plan: SB
Stats: 205/176/150 Female 5'1"
BF:
Progress: 53%
Location: Edmonton
Default Oh Yum

Made these last night and I'm hooked - they ARE the best!!
I used my chocolate whey protein powder and instead of the granular Splenda, I used half SF Chocolate Davinci and half Almond Roca Davinci. They puffed up so nice and chocolatey and I even forgot to add the melted butter!!! They still tasted terrific and I saved a few carbs & calories to boot! I wanted to add a few pecans, but didn't have any on hand.
I must go to the store and pick up more of the Davinci syrups - they are so great and you can change the flavor of your muffins just by changing the syrup flavor & whey powder. I LOVE FLAX!!!!
Sue
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  #64   ^
Old Fri, Mar-04-05, 13:40
Demi's Avatar
Demi Demi is offline
Posts: 22,042
 
Plan: LCHF/IF
Stats: 217/192/160 Female 5'10"
BF:
Progress: 44%
Location: UK
Default

I think that I'm getting addicted to these

Tomorrow I'm going to make some Coffee and Walnut Flax Muffins - same recipe, but I'm planning to substitute the 1/2 cup of Splenda with a 1/4 cup of DaVinci caramel syrup and a 1/4 cup of Espresso Coffee (2 heaped tsp of coffee dissolved in 1/4 cup of water), 1/4 cup of the shake mix and 1/2 cup of walnuts.
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  #65   ^
Old Fri, Mar-18-05, 18:09
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patricia1 patricia1 is offline
Senior Member
Posts: 272
 
Plan: Atkins
Stats: 220/220/125 Female 5'5"
BF:44/44/20
Progress: 0%
Question Good but....

Hello fellow lowcarbers, I did try this receipe and loved the flavor,

I am wondering on one thing though: My muffins did not rise??? Maybe my baking powder is outdated(Is this possible) because other than that I did everything else like mentionned, except for the splenda which I omitted entirely.

Any advise?

Patricia
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  #66   ^
Old Sat, Mar-19-05, 12:24
Demi's Avatar
Demi Demi is offline
Posts: 22,042
 
Plan: LCHF/IF
Stats: 217/192/160 Female 5'10"
BF:
Progress: 44%
Location: UK
Default

Patricia,

I usually add a tsp of baking powder rather than the half given in the recipe. I also make sure that the eggs I use are at room temperature rather than straight out of the fridge, as this can sometimes be the cause of non-rising muffins/cakes etc.

HTH
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  #67   ^
Old Sun, Mar-20-05, 07:30
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patricia1 patricia1 is offline
Senior Member
Posts: 272
 
Plan: Atkins
Stats: 220/220/125 Female 5'5"
BF:44/44/20
Progress: 0%
Smile

Thank you Demi, good advice. I am working on my next batch today (Sunday) so I can have them ready to go for the week morning rush! I will keep all posted on news!
~Patricia
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  #68   ^
Old Mon, Mar-21-05, 16:05
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Sapphire2 Sapphire2 is offline
Senior Member
Posts: 1,650
 
Plan: Low-Carb
Stats: 265/230/150 Female 64
BF:42
Progress: 30%
Default They really are the Best Flax Muffins

These are absolutely the Best Flax Muffins in the world! I have to admit I was skeptical about how "great" these muffins really would be. I've tried more than one so-called great recipe, only to discover that, yep you guessed it....it wasn't so great. I'm hooked. I made mine with Carb Solutions brand chocolate shake mix; they were so chocolatey and brownie like, I felt like I was cheating. I also added 1/4 cup walnuts, 1/4 cup pecans and for some reason had to add another 1/4 cup heavy cream + 1/3 cup water because the consistancy of the batter, made according to the original recipe, was too thick to spoon into the muffin cups. Even after adding the additional liquid, the consistany of the raw batter was that of a thick brownie batter. I think next time I make them I will only use a 1/2 C. of shake mix. I guess the liquid ingredients have to be adjusted according to the brand of shake mix used.

Last edited by Sapphire2 : Tue, Mar-22-05 at 08:58.
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  #69   ^
Old Tue, Mar-22-05, 23:47
Demi's Avatar
Demi Demi is offline
Posts: 22,042
 
Plan: LCHF/IF
Stats: 217/192/160 Female 5'10"
BF:
Progress: 44%
Location: UK
Default

For those that might be interested, I made a Peanut Butter version of those wonderful flax muffins. Here's my recipe:

Peanut Butter Flax Muffins

cup Ground flax
cup Vanilla whey protein
cup Ground almonds
1 tsp Baking powder
3 oz (1/3 cup) Peanut Butter (slightly melted)
1 oz (1 tbsp) Melted butter
cup Vanilla DaVinci syrup (Peanut Butter DaVinci would be even better)
2 large eggs

Pre-heat the oven to 350F/180C/Gas 4, and then lightly grease a large 6-hole muffin pan.
Put all the dry ingredients into a large mixing bowl, and the wet ingredients into a small bowl or measuring jug.
Whisk the wet ingredients, and then pour into the dry ingredients. Mix thoroughly.
Divide the mixture between the muffin pan holes and then put in the oven for 20 minutes.

Delicious - very peanut buttery, but I think that using Peanut Butter DaVinci would make them even more so. Unfortunately, I didn't have any, which is why I used the Vanilla.
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  #70   ^
Old Sat, Mar-26-05, 13:15
PlayDoh's Avatar
PlayDoh PlayDoh is offline
Senior Member
Posts: 1,478
 
Plan: modified atkins
Stats: 198.5/183/130 Female 5'2"
BF:
Progress: 23%
Location: northern california
Default

thank you for the wonderful recipe

i made banana nut muffins. i didn't have davinchi banana syrup so i used almond syrup and banana extract. idf anyone can clue me in about the inconsistencies of xylitol, i'll know whether i can continue to eat them or not i'll be so bummed if i can't eat them.

here is a picture

http://www.geocities.com/duchesskyr...opageflag3.html

they were delicious! i figure them at about three carbs each, next time i'll use less nuts to save on carbs. btw, it made eight muffins.
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  #71   ^
Old Sat, Mar-26-05, 13:40
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PlayDoh PlayDoh is offline
Senior Member
Posts: 1,478
 
Plan: modified atkins
Stats: 198.5/183/130 Female 5'2"
BF:
Progress: 23%
Location: northern california
Default

actually, i figured these at about 4.2 counting the 1 carb per tsp. of xylitol. if it isn't necessary for me to count it, someone please let me know. this is how i changed the recipe

i used

2 tbls splenda

7 tbls melted butter

1/2 cup of flax meal

3/4 cup designer whey french vanilla

1/2 tsp baking powder

1 large egg

1 cap of vanilla

4 caps of schilling banana extract

1/4 cup of heavy cream

1 1/2 tbls vegetable oil

1/2 cup of davinchi almond syrup

8 tsp. xylitol

the results this time were much smoother than the last time i made this and the consistency was thinner like cake batter and it smelled just like cake batter too. oh yeah, tastred like it too

they browned nicely on top and after i took the muffins out, i buttered the tops. it was delicious
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  #72   ^
Old Sun, Jun-05-05, 08:29
Petrina31's Avatar
Petrina31 Petrina31 is offline
Senior Member
Posts: 2,726
 
Plan: Atkins
Stats: 239/168.2/150 Female 5'7
BF:whoa boy
Progress: 80%
Location: Apex, NC
Default

Quote:
Originally Posted by Demi
For those that might be interested, I made a Peanut Butter version of those wonderful flax muffins. Here's my recipe:

Peanut Butter Flax Muffins

cup Ground flax
cup Vanilla whey protein
cup Ground almonds
1 tsp Baking powder
3 oz (1/3 cup) Peanut Butter (slightly melted)
1 oz (1 tbsp) Melted butter
cup Vanilla DaVinci syrup (Peanut Butter DaVinci would be even better)
2 large eggs

Pre-heat the oven to 350F/180C/Gas 4, and then lightly grease a large 6-hole muffin pan.
Put all the dry ingredients into a large mixing bowl, and the wet ingredients into a small bowl or measuring jug.
Whisk the wet ingredients, and then pour into the dry ingredients. Mix thoroughly.
Divide the mixture between the muffin pan holes and then put in the oven for 20 minutes.

Delicious - very peanut buttery, but I think that using Peanut Butter DaVinci would make them even more so. Unfortunately, I didn't have any, which is why I used the Vanilla.


I've tweaked these a bit with delicious results - once substituting walnuts for the peanut butter and banana flavored syrup for the vanilla syrup- voila banana nut muffins! And a second time, substituting cookie dough flavored syrup for the vanilla syrup and used one bar of the Carbwise dark chocolate for the peanut butter- voila - chocolate chip cookie dough flavored muffins!

I really like Demi's recipe b/c these come out with more of a muffin-like texture, rather than the popover consistency of the original recipe on this thread. I think these would have a slightly higher carb count than the original due to the almond flour, but I think the difference in taste and texture is well worth the extra net carbs.
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  #73   ^
Old Sun, Nov-06-05, 18:04
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default

Does anyone know what a good substitute would be for the shake mix/protein powder? I'm not really keen on buying any, as I have no idea what else I would use it in. Would psyllium husk work? If so, how much to get an equivalent effect as the protein powder? Thanks for any advice. I've never done LC baking before.
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  #74   ^
Old Sun, Nov-06-05, 19:39
cnmLisa's Avatar
cnmLisa cnmLisa is offline
Every day is day one
Posts: 7,776
 
Plan: AtkinsMaintenance/IF
Stats: 185/145/155 Female 5'5
BF:
Progress: 133%
Location: Oregon Coast
Default

I cannot wait to make these!!!
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  #75   ^
Old Wed, Nov-09-05, 08:38
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ShayKNJ ShayKNJ is offline
Senior Member
Posts: 2,772
 
Plan: low carb
Stats: 185/177/145 Female 5 feet 5 inches
BF:Too much/21%/22%
Progress: 20%
Location: North Carolina
Default

I made these last night. They did not rise too much and I did use 1 tsp. baking powder the egg was not quite at room temp. but not straight from the fridge. I just ate one. I put cream cheese on it and YUM! Very good.
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