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  #76   ^
Old Thu, Nov-10-05, 08:54
ShayKNJ's Avatar
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
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I made the peanut butter ones last night and used chocolate protein powder instead of vanilla and they are excellent! I just ate one for a snack.
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  #77   ^
Old Sun, Nov-13-05, 21:53
jamba jamba is offline
New Member
Posts: 19
 
Plan: Atkins
Stats: 150/150/130 Female 5'4"
BF:
Progress:
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Can anyone tell me if the Flax Seed Muffins are legal for the induction period ????
Jamba
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  #78   ^
Old Thu, Nov-17-05, 14:20
ShayKNJ's Avatar
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
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Jamba-I am not sure about eating these on induction or not. Well, I know you can not have peanut butter during induction but maybe the original receipe would be OK. Hopefully someone else can answer.

I will tell you these are so addicting I eat two a day with cream cheese on them.
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  #79   ^
Old Sun, Dec-04-05, 16:19
neela26's Avatar
neela26 neela26 is offline
Senior Member
Posts: 706
 
Plan: Semi South Beach
Stats: 167.5/138/130 Female 66.6 inches
BF:
Progress: 79%
Location: Grand Rapids, Michigan
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Wow! These are great, a little grainy, but so good. I used 1/4 cup granular splenda and 1/4 cup davince white chocolate. Thanks for the recipe!
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  #80   ^
Old Sun, Dec-18-05, 08:29
MissSherry's Avatar
MissSherry MissSherry is offline
Registered Member
Posts: 3,066
 
Plan: M&E Maintenance <5carbs
Stats: 170/109.5/115 Female 5'1"-5'2" w/ shoes
BF:31.1%/21.3%/19%
Progress: 110%
Location: By the beach in Florida
Default These were very dry to me

I must have done something wrong. They were good but just sooo dry. As they cooked alot of oil came out though.

Going to try the original today...

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.
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  #81   ^
Old Mon, Dec-19-05, 09:02
MissSherry's Avatar
MissSherry MissSherry is offline
Registered Member
Posts: 3,066
 
Plan: M&E Maintenance <5carbs
Stats: 170/109.5/115 Female 5'1"-5'2" w/ shoes
BF:31.1%/21.3%/19%
Progress: 110%
Location: By the beach in Florida
Default I tried the original and still

had hard dry bricks
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  #82   ^
Old Mon, Dec-19-05, 09:14
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
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Quote:
Originally Posted by MissSherry
had hard dry bricks


Looking at the proportions you are using...2 eggs to 1/2 cup whey/1/2 cup almond/1/2 cup flax and 1/2 tsp baking powder

I use...
2 TBS flax/2 TBS almond/2 TBS whey with 1 egg and 1/4 Tsp baking powder

Sounds like not enough egg and not enough baking powder.

I cook mine in the micro for about 2 minutes--comes out very moist and spongey--you may want to try that also instead of the"oven"--the oven works on the principle of dry heat and may be drying the mixture out. Just a thought

Lisa
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  #83   ^
Old Mon, Dec-19-05, 09:19
MissSherry's Avatar
MissSherry MissSherry is offline
Registered Member
Posts: 3,066
 
Plan: M&E Maintenance <5carbs
Stats: 170/109.5/115 Female 5'1"-5'2" w/ shoes
BF:31.1%/21.3%/19%
Progress: 110%
Location: By the beach in Florida
Default That was a recipe already posted here

I just quoted to make sure that it was known the one I tried. Even the oriinal on post 1 came out hard and dry..
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  #84   ^
Old Wed, Jan-11-06, 12:02
neal neal is offline
New Member
Posts: 1
 
Plan: South Beach
Stats: 274/232/220 Male 6'3"
BF:
Progress:
Question Best Flax Muffins in the World

Getting the ingredients was somewhat of a problem, could not find Atkins or Keto dry mix, used Nesquick vanila protein powder instead.

Wife filled the Texas size muffin cups to 1/2 and placed in oven at 350 degrees for 20 minutes, cups boiled over onto cookie sheet, she contined cooking another 10 minutes. Residue still in cups was not done even then.

The portion that boiled onto cookie sheet was VERY TASTY, like candy.

She will try again, perhaps in a pan so it will not have an opportunity to boil over and cut like a cake or candy.

We have no idea of what went wrong. Any suggestions?

Neal
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  #85   ^
Old Mon, Mar-20-06, 08:11
mskllsws's Avatar
mskllsws mskllsws is offline
Senior Member
Posts: 942
 
Plan: Atkins
Stats: 280/000/165 Female 5'6"
BF:
Progress: 243%
Location: Cincinnati, Ohio
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I will have to try these. From all the ravings you have posted they must be great.
Karen
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  #86   ^
Old Mon, Mar-20-06, 08:18
ShayKNJ's Avatar
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 would suggest these be made with Davinci syrup instead of dry splenda. These muffins do come out dry but I like to put cream cheese on them.
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  #87   ^
Old Tue, Mar-21-06, 16:17
mskllsws's Avatar
mskllsws mskllsws is offline
Senior Member
Posts: 942
 
Plan: Atkins
Stats: 280/000/165 Female 5'6"
BF:
Progress: 243%
Location: Cincinnati, Ohio
Default

I tried a modification of the recipe posted, but again modified it myself because of the postings.

1/2 c. almond flour
1/2 c. flax
1/2 c. banana DaVinci syrup
3/4 c. protein powder plain
1/4 c. walnuts
2 eggs
1/4 c. heavy cream
1/4 c. melted butter

mixed the dry ingredients. mixed the wet ingredients. combined the two and
baked 350' for 15 minutes. This mixture filled twelve muffin cups.

The recipe raised nicely. It was not sweet enough for my taste. I did put some splenda on a little cream cheese and put this on the muffin and it was just enough sweetness to make it good. Next time I make this I will increase the sweetner. I had increased the protein powder because of the cream and butter I added back to the recipe. I added these back because some complained the muffins were too dry. Then my batter looked too wet so I added the additional protein powder. Since my protein powder was not sweetened I think thi s made the difference in sweetness. This is the first time I have baked anything low carb. I had bought the almond flour and protein powder months ago and was never motivated to try anything until this line of posts. This is the first time I have had anything like a muffin in two years. I can see playing with the basic recipe really has great potential. Since I got 12 muffins from this batch just a crude eyeball to my ingredients I know this is well under 2 carbs per muffin. (flax was 6, almond meal was 6, eggs 2, protein powder 1.5, walnuts 2)
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  #88   ^
Old Thu, Dec-28-06, 21:58
CooknCajun's Avatar
CooknCajun CooknCajun is offline
Senior Member
Posts: 373
 
Plan: Atkins
Stats: 176/124/135 Female 62 inches
BF:
Progress: 127%
Location: Florida (North) from HI
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Aloha Ya'll,

I've gone through this entire thread, noting all the variations. I can't wait to try this and recommend it to fellow inhabitants of "Da Outskirts"!!!!

Mahalo plenty

CC
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  #89   ^
Old Thu, Dec-28-06, 22:19
penelope's Avatar
penelope penelope is offline
Senior Member
Posts: 10,098
 
Plan: Controlled carbs
Stats: 218/195/150 Female 62"
BF:
Progress: 34%
Location: Alberta
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Mine is:
cup finely ground flax
I/3 cup whey protein
1/3 cup unsweetened coconut or finely ground almonds
1 TBS sunflower seed and 1 TBS pumpkin seeds chopped
2 TBS Brown sugar Twin or a bit of Stevia
1 tsp Baking Powder
2 large eggs
2 TBS pumpkin puree (I keep it in frozen portion in the freezer) this helps the moisture.
! TBS grape seed oil or whatever oil or PB
1/3 cup da Vinci syrup in any flavor to go with spices of the week
Spices like 1 TBS cinnamon and tsp nutmeg
I pour this in a 4 cups plastic measuring cup sprayed with Pam
When I pour it in the big cup it reaches to the half mark but as it cooks you see it swell up to the top. Nuke on high on a turntable around 3 minutes
I remove it gently and tip it on a grill and let it cool. I keep it refrigerated and wrapped in plastic. This is big and I only slice a inch and eat it with cream cheese and a cup of hot tea.
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  #90   ^
Old Wed, Jan-03-07, 19:49
woodwand woodwand is offline
Senior Member
Posts: 139
 
Plan: Atkins
Stats: 180/135/135 Female 66"
BF:
Progress: 100%
Location: SE Arizona
Default

I tried your modification, mskllsws, with my own twist using chocolate Torani syrup, chocolate whey protein, 1 tbs cocoa & a few drops of Stevia Glycerite. They came out great!

I do have one question. I've seen that some nuke them. I bought a round microwave muffin pan (holds 6) at a thrift store with these muffins in mind. I chickened out at the last minute & baked them. Has anyone used these pans & if so, how long did you nuke them. I was going to start with 4 minutes. Mine does have a turn table.

Wanda
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