I found out I'm sensitive to gluten, I don't digest it properly. Corn gives me problems too. I do use coconut flour but it is weird stuff, I'm not sure it would work in this. I'll have to try it! Thanks for reminding me!

I'm having problems digesting nuts too. And they're awfully fattening!

Thought I'd bring this to the forefront again!! Because bowl muffins are so versatile, I made bowl muffin waffles. Used the same bowl muffin mix that I usually do and added in 1 TBS coconut oil into the batter. This made 2 crispy, pumpkiny waffles. I will be using my waffle iron much more these days


2 TBS vanilla whey protein isolate
2 TBS flax meal
2 TBS almond meal
1-2 pkt Splenda
1/4 tsp baking powder
1 egg
2 TBS pumpkin or applesauce
1 TBS melted coconut oil
Big splash of Davinci--you choose the flavor

Mix into batter. Makes 2 waffles.

Do you think this would work with Bob's Red Mill Low carb baking mix?

Ressy

If you get some time, have a rummage around in the early pages of this Bowl Muffin discusssion thread; you'll see that all kinds of bake mixes are used in a wild number of variations.

It's fun! Give it a shot; it's only a microwave size muffin, after all. Perfect for experimenting.

tried the original recipe,
1/8 C Flax Meal
1/8 C Almond meal
1/4 cup Da Vinci Banana Syrup
1/4 tsp Baking Powder
1 TBLS peanut Butter

I fell in love!

Thought I'd share...Thanks Nancy!

~Pat

Thanks Nancy, for all these suggestions, and for everyone's responses! I am drooling.......you guys and gals are one creative bunch; this will help me stay motivated isntead of always having my regular stuff.

Latté Lover

Is there a version of this that just makes a quick regular bread that I can slice up and put in the toaster?

I went through all of the pages of this thread and If there is one here I missed it. (I have a feeling its here and I overlooked it.)

Thanks for any help!

Find one "recipe" that has a mix of "flours" that you have access to; add a pinch of salt, delete sweeteners, change out any flavored/sweetened syrups for plain water. Then give it a try. It's a small and low risk experiment.

Enjoy your experiment and post back here!

A variant of this is on the "flax bread" thread and that's a no-flavoring 'standard' you can slice up for toasting. (I added some caraway seed to mine to mimic some Rye flavor.)

This is my first posting on the Low Carber Forum. Someone mentioned gingerbread in this thread, but when I searched I couldn't find it.

Thanks,
-Bella and Blessing, her wheelchair Service Dog

I've used the regular bowl muffin for toast. I use carb count milk for the liquid, no flavoring and make it in the micro then I let it cool and saw it into slices with a serrated knife and put in the toaster. It take two or thre cycles to get nice and golden and crispy.

For hamburger buns I make the mix a little thicker and mound it up on the plate, micro 2 min. but usually I'm too lazy and just pretend the bowl muffin is a bun. If you bake it in the oven it gets a lot like a biscuit.

The other thing I've been doing is using davinci maple flavored syrup for the flavoring and making pancakes to make a McGriddle sandwich. The two pancakes make the top and bottom of the sandwich. It's really good. I found that I want the mix a little thicker than pancake batter so I can control the flow. Also it helps to add a bit of oil or butter to the batter.

I tried making donuts but the flourish stuff absorbs too much grease. It tasted all right if you can get paste the grease bomb thing.

Have you tried making mayonaise biscuits with the lo carb baking mix? It gives them a lighter, fluffier mouth feel and a slightly tangy taste close to a yeast roll.

1 tsp. mayonaise
1/4 lo carb mix, which has 1/4 t. of baking powder and a pinch of salt. (I use carb quick which has the bp in it.)
enough milk to moisten to biscuit dough texture.
either mound on plate and nuke for two min. or bake in oven for 20 min. at 350.

Hope this is useful to someone.
Maggie

Maggie--funny that you do that!!!

I just started doing that the past couple of weeks. I make mine the night before when I'm doing dishes and throw it in the frige until morning. Slice it, toast it, butter it--it's like an english muffin.
I also take my bowl mufin mix, add a TBS of melted coconut oil and use the batter for waffles. Always a winner with butter and SF pancake syrup!

OMG! This needs to be bumped so everyone can see this and try this marvelous muffin!

I finally tried it today and all I mixed was some Carbquik and some DaVinci Caramel syrup and it is bombalicious! I have been struggling lately with wanting something sweet in the afternoon and this is going to be perfect. I am keeping my Carbquik here at work--I already keep most of my DaVinci's here.

Thank you so much for this great idea!

Yes these are great! I love them!

I just made a nice one that tasted like a chocolate macaroon

2 T of Almond meal
1 T of Flax meal
1 T of Unsweetened coconut
1/4 tsp of baking powder (although I am not convinced it did anything)
1 heaping T of cocoa
Vanilla Davincis and Cream to moisten. Cook for 2 minutes and Voila!