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  #16   ^
Old Mon, Aug-17-15, 20:55
inflammabl's Avatar
inflammabl inflammabl is offline
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Posts: 2,371
 
Plan: Atkins
Stats: 296/220/205 Male 71 inches
BF:25%?
Progress: 84%
Location: Upstate SC
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I like some of the variations everyone has. Personally I think only 1/8 cup flax meal with one egg makes a muffin that is too eggy. I tried 1/4 cup flax meal with one teaspoon baking powder, one egg and two tblsp oil. I think it made a better muffin that was maybe too big.

I need to figure out how to split an egg and save the unused portion.
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  #17   ^
Old Tue, Sep-01-15, 05:55
jass jass is offline
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Posts: 1
 
Plan: atkins
Stats: 190/190/120 Female 5.6
BF:
Progress:
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I am new to all this, so could you tell me if you could have these muffins during the induction stage. Thanks
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  #18   ^
Old Tue, Sep-01-15, 15:48
MickiSue MickiSue is offline
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Posts: 8,006
 
Plan: Atkins
Stats: 189/148.6/145 Female 5' 5"
BF:36%/28%/25%
Progress: 92%
Location: Twin Cities, MN
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The recipe that I've now started using was on a blog I stumbled on.

It's infinitely modifiable; also, delicious.

2 Tbsp butter, melted

3 tbps almond flour

1 tbsp coconut flour

1 tsp baking powder

2 tbsp any flavor (or combo) sugar free syrup

up to 1 tbsp mix ins

1 egg

Add ingredients to mug in order given. (You want the egg as far as possible from the melted butter until it's cooled a bit). Put in microwave for 1 minute. If it looks slightly moist in the middle, and done around the edges, it's done. If it looks completely dry, it's overdone, and you have a really powerful microwave! If it looks wet, it's underdone, and you need to continue to cook, in 10 second increments, till it looks only slightly moist.

For reference, the blogger's microwave takes 50 seconds. Mine takes 75.

A site called webrestaurant.com has a gazillion varieties of Torani sugar free syrup. So far, I love love love the English toffee flavor with a tbsp of chopped almonds, and a combo of the chocolate and the peanut butter syrups with a tbsp of chocolate chips.

The carbs vary based on the mix ins. But if you keep them to a tbsp, you'll still be at about 5-7 per muffin.
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