Colin, as promised, here's my favourite tested flaxseed meal muffins, a slightly sweet one, a savory version and a dairy/soy-free version. They travel well, freeze well and are forgiving if you leave out the one 'fancy' ingredient (the ExpertFoods Grits Mix or not/Starch). They also do well in a small loaf pan, then sliced and twice-baked for a 'cracker' or 'canape toaste' kind of item:


* Exported from MasterCook *

Muffins -- Flaxseed Almond Spice - Dairy & Soy Free

Recipe By :Judi [Island Girl]
Serving Size : 12 Preparation Time :0:30
Categories : Muffins Nuts & Seeds
Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons Coconut Oil -- Melted
3 large eggs
3/4 Cup Water -- Filtered
1/4 Cup sweetener, Splenda bulk -- * See Note
1/4 Teaspoon sweetener, stevia liquid (white)
1 Teaspoon flavoring, maple
1 Tablespoon vanilla extract
4 Teaspoons ground cinnamon
1 Teaspoon ground nutmeg
3/4 Teaspoon baking powder
3/4 Teaspoon baking soda
1/2 Teaspoon Salt -- To Taste
1 Cup Flax Seed Meal, Bulk, Lifestyles
1 Tablespoon ExpertF Grits Mix -- * See Notes
1 Cup Ground Almonds -- * See Notes
2 Tablespoons Wheat Bran Crude
1/3 Cup Slivered Almonds -- Topping Sprinkles

1. Preheat oven to 375F. Put 12 paper cupcake liners in a muffin tin, or panspray/oil.
2. Beat eggs and water til foamy; add melted coconut oil 1 Tbsp at a time. Add sweeteners, maple and vanilla and beat in.
3. In a separate bowl, mix the cinnamon and remaining ingredients and add to egg mixture; batter will be quite wet (until the fibers start to soak up the water).
4. Bake for about 15-20 minutes. Cool on wire rack.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 190 Calories; 17g Fat (75.9% calories from fat); 6g Protein; 7g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 223mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : * Splenda (Canadian labelling is specific to 1/10th) is 0.5g carb per teaspoon; ~ 12g of carb for this recipe come from the Splenda because of the maltodextrin carrier on the "bulk" or spoon-for-spoon sweetener.
* ExpertFoods Grits Mix, potential substitute = 2 tsp not/Starch or a mix of guar and xanthan gums.
* 1 cup ~= 145g or 5oz by weight for ground almonds

per serving (12):
- 203 kCals, 19g fat (j7.4s 6.2m 4.1p), 7.3/2.9g [4.4] carb/fiber, 7g protein, 127mg sodium, 184mg potassium, 12.2mcg folacin.
- not including pantry ingredients,i.e., spices, baking powder etc.): $0.60 ea 2000-oct-17 jjv


* Exported from MasterCook *

Muffins -- Flaxseed Savoury

Recipe By :Judi [Island Girl]
Serving Size : 12 Preparation Time :0:20
Categories : Development Muffins
Nuts & Seeds Veggie Ovo-Lacto


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons melted butter
3 large eggs
1/4 cup light cream
2 teaspoons dried oregano -- crumbled
1/2 teaspoon sea salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup Flax Seed Meal
1/4 cup soy flour, Bob's Red Mill Stoneground
1 cup ground almonds -- ~ 4 ounces

Variations on a theme from Tootsie, who was lookiong for a "savory" flaxseed muffin !8-]

Preheat oven to 375F.
Beat first 3 ingredients together. Mix the remaining ingredients together in a separate bowl, then add to egg mixture, stirring just til moistened.
Put into 12 paper cupcake liners in a muffin tin, or panspray/oil, and bake for about 15-20 minutes.

These freeze well.
Can also be made in the microwave. In a 1000 watt oven, 12 muffins take about 2 mins. and 10 seconds.)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 136 Calories; 12g Fat (76.4% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : per serving (12):: 184 kCals, 17g fat (5.5s 6.8m 4.2p), 5.2g carb/2.5g fiber, 8.6g protein, 260mg sodium, 200mg potassium, 82mg calcium, 17.2mcg folacin.



* Exported from MasterCook *

Muffins -- Flaxseed Spice

Recipe By :Judi, from "T. Barney" <tootsie6~PTD.NET>
Serving Size : 12 Preparation Time :0:20
Categories : Development Ethnic & Holiday
Muffins Nuts & Seeds
Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons melted butter
3 large eggs
1/4 cup Whipping Cream 35%
1/2 cup sweetener, Splenda bulk
1 tablespoon flavoring, maple
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup Flax Seed Meal
1/4 cup soy flour, Bob's Red Mill
4 ounces chopped walnuts -- optional

" There have been a few posts lately about 'yucky' lowcarb bread and muffins. The following recipe has a texture like 'real' bread or muffins. I don't know where I got the recipe originally but the credit goes to lowcarbers Fern and Kathy. "

Preheat oven to 375F.
Beat first 3 ingredients together, then add Splenda, maple and vanilla. Mix the cinnamon and remaining ingredients and add to above.
Put into 12 paper cupcake liners in a muffin tin, or panspray/oil, and bake for about 15-20 minutes.

(Can double the recipe, and get about 18-20 good size muffins, filling the muffin cups about 3/4 full. Can fill the muffin tins to the top and get about 9 larger muffins. These are really good and have lots of fiber. About 4 carbs per muffin but over 3 carbs fiber. Black walnuts, if you can get them, list 4 grams carbs but 2 grams fiber for the 4 oz....
Other flavorings to try: instead of maple flavor - use banana or pineapple. Unsweetened coconut also tastes great.
These freeze well.
Can also be made in the microwave. In a 1000 watt oven, 12 muffins take about 2 mins. and 10 seconds.)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 154 Calories; 14g Fat (81.3% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.


ENJOY

Thanks for the recipes Judy! With the weather remaining cool this should be an excellent time to get baking and get the freezer stocked up. Hope to see you on the 30th.

Colin

Hi Judy,
The first experiment was a success. I tried the spice recipe with an addition of some pumpkin that was in urgent need of being used. Some muffins actually did make it into the freezer, however they have since been thawed and consumed. A big thumbs up from Mary. I guess the secret is to be making double batches from now on.

Thanks again.
colin

This time I doubled the recipe and added some grated zuchini. The little rascal was hiding in the back of the fridge. I also used some Butter Pecan flavouring. The doubling of the recipe made 12 Large muffins. I could have made bunch of small ones, but it looks so good to have the pan heaped up.

So I guess I will be quadrupling it next time.

Colin