2BIG'S FLAX SEED MEAL MUFFINS

[2big4mysize]

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I make flax seed meal whey protein induction legal muffins all the time. I make 12 at a time and freeze them. I don't use salt or sweetener in my cooking so you'd need to add sweetener equal to 1/4 cup of sugar if you like normal sweet muffins.

I use
3 cups flax seed meal
1 cup whey protein powder flavor of choice I used choclate, berry, vanillia and banana so far
2 teaspoons baking powder
1.5 cups water
1/4 cup of oil or butter
1 egg
Otional 1 t of extract of choice

You mix the dry stuff and the wet stiff and then mix it all together. use the oil 1/4 cup measure to put a heaping 1/4 cup in each muffin tin and bake 325 for 15-20 min.

I eat them plain, with cream cheese, cream cheese mixed with pumpkin and pumpkin pie spice or I use the plain whey and add garlid and itailan herbs, and in OWL pb and added nuts and or berries to the batter. They are very versital and the flax gives it a slight nut flavor.

the nutritional info for them from fitday.com

source grams cals %total
Total: 186
Fat: 12 111 65%
Sat: 2 17 10%
Poly: 5 43 25%
Mono: 5 44 25%
Carbs: 8 10 6%
Fiber: 5 0 0%
Protein: 13 51 30%
Alcohol: 0 0 0%

[not2late]

I guess this should be a question for you and schaffy (the other muffin-maker here). Have you tried baking the muffin mix in a loaf pan?

[2big4mysize]

portion control is an issue for me so I haven't, but some one did and said it was dense and didn't rise very much. You can nuke them and they rise even more.If you add 1T vinager to the water measureing cup and then fill with the water you will get higher rising muffins and loafs but you have a carb or 2 to add then. If you make home made baking powder to cut the carbs by leaving out the cornstarch you need to use .75t for each t you would normally use too in the recipe. I've made them with more baking powder and they will rise more.

Oh and it was pointed out last night that the direction for getting the batter from the bowl to the pan is confusing. The measuring cup is already greased from measuring the olive oil so I just used it to get the same amount of batter in each tin, again for portion control. Don't add another 1/4C oil to each tin.

[JennyW]

I'm in induction right now...they look good!
Do you think adding zucchini would be good in them? I used to love zucchini muffins.
And its ok to use the normal baking powder I have in my kitchen right now, I don't need to go buy a special version, do I?
jenny

[2big4mysize]

I've added cranberrys and nuts during OWl and pumpkin during Induction to the batter, but never zuchinni. I suppose you could Dr Atkins only used 1 medium in his recipe for 12 mufffins but it will count in your daily veggie count and will change the carb count. I've used just regular old baking powder, sodium free baking powder and carb free baking powder, they all work fine. Single and double acting work fine too.

[not2late]

Thanks 2big....Portion control isn't a problem for me. Sooooo, it looks like I'll be doing some experimenting If I'm successful, I'll post what I did.

[Max99]

yumm...I made these this afternoon. I got some Vanilla Whey Protein and added a tsp of Almond Extract. Next batch I am gonna add a little Splend, but that are still oh so good I made mine in mini loaf tins, 8 to a sheet, so I got a batch of 8. I used the info from my protein to do the carb count on Fitday and got less than 2 net carbs per mini loaf. Had warm with some butter, WOW!! Thanks 2Big

[2big4mysize]

great mini loafs. don't forget that fitday flax seed 1T is the same as 2T flaxseed meal and dispite what your bag may say flax seed meal isn't a 0 carb food it has .78 net carbs per 2T.

[Max99]

2Big, thanks! You know, I couldn't find flaxmeal on Fitday, only the flax seed and wasn't sure of the conversion, so I made a custom food with the label on the package......ooops. No wonder they had less then 2 gram of carb. I'll have to recalcuate..... That's OK, I'm still low on my carbs for the day, just have to leave out the cream cheese snack later on

Don

[JennyW]

Oooo I made these last night & had one for breakfast this morning....mmmmm mmmmm good! And SO filling, too!
Thanks for the great recipe