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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Cinnamon Cranberry Flax Muffins
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Cinnamon Cranberry Flax Muffins  This thread currently has 2,267 views. Print Print Thread
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Stormy
Tuesday, February 19, 2008, 6:55pm Report to Moderator Report to Moderator

Rh-
Sam Dan
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This is such a good site for recipes.  These muffins sound really good!




http://lowcarbdiets.about.com/od/breads/r/chelsiemuffins.htm


Faith and Hope
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Cathy
Tuesday, February 19, 2008, 9:06pm Report to Moderator Report to Moderator
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OOO!!  Another recipe to tackle!   THANKS!
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italybound
Wednesday, February 20, 2008, 12:24pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
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No flour of any sort? Hmmmmm
Cathy will you be using any flours? If you tweak this recipe, would you please post? Thanks. Last recipe I made that called for flax and arrowroot both, was a BIG flop. The consistancy was almost rubbery. Yuk!



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Melissa_J
Wednesday, February 20, 2008, 6:18pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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I tried 1/2 cup Teff flour added to the flax bread and it was good.  The flavors worked well together.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Cathy
Wednesday, February 20, 2008, 9:15pm Report to Moderator Report to Moderator
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Quoted from italybound
No flour of any sort? Hmmmmm
Cathy will you be using any flours? If you tweak this recipe, would you please post? Thanks. Last recipe I made that called for flax and arrowroot both, was a BIG flop. The consistancy was almost rubbery. Yuk!


Flaxseed and arrowroot does sound like rubber to me,     YUK!

Yes, sometimes I add flour with my flaxseed.  When I get it tweaked I will most gladly share my muffins with you!    I've been tempted to try teff flour, now I have an excuse!
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Melissa_J
Wednesday, February 20, 2008, 10:09pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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Teff is slightly sweet, that makes it nice, and it fills in the texture a bit compared to all the eggs and flax.  Somebody also posted good results with barley flour, but I don't eat barley, so can't compare.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Brighid45
Wednesday, February 20, 2008, 11:12pm Report to Moderator Report to Moderator

INFJ
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Oooh, this looks really good! Can't wait to try it Stormy, thanks for posting the link!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Cathy
Thursday, February 21, 2008, 6:29pm Report to Moderator Report to Moderator
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Ok, Italy, here is the "tweaked" version for this recipe.

Gluten Free Cinnamon Cranberry Flax Muffins

1 cup flax seed meal
1/4 cup of rice/arrowroot flour mix or other compliant flour
1/4 teaspoon baking soda
3 tablespoons cinnamon
1 teaspoon allspice
1/2 teaspoon salt
4 large eggs, beaten
1 teaspoon lemon juice
1/4 cup olive oil
1/3 cup of agave
1 tablespoon vanilla extract
1 cup fresh or frozen cranberries
3/4 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees F.  Liberally grease muffin tins.  Paper liners do not work well.

Mix all dry ingredients in on bowl, and the wet ingredients in another bowl.  Then mix the dry with the wet.  Let stand for 10 minutes to thicken.  Fold in cranberries  Fill each muffin cup about half way, and sprinkle with the chopped walnuts.  Bake between 15 and 18 minutes or until toothpick inserted in the center comes out clean.

Makes about 12 muffins.  Keeps up to a week in refrigerator or 3 months in the freezer.

These muffins look like a great muffin for the Autumn holidays!!  They taste awsome!  

Revision History (2 edits)
1328  -  Friday, February 22, 2008, 12:52am
1328  -  Friday, February 22, 2008, 12:52am
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italybound
Thursday, February 21, 2008, 8:02pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
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Age: 58
Thanks Cathy! I'm going to go to the store and get what I need as soon as we get out from under this ice storm. It's been sleeting for hours, about 7 by now. More thru the day and expected to continue thru the night, even heavier. Freezing rain in the morning, turning to a wintry mix tomorrow. Oh joy!!    Could be worse, I must remember that. And since I don't HAVE to go anywhere, I'm good, ceptin' if the 'lectric goes out. We do have a generator, but it could be a cold time even w/ that. At least the temps are supposed to be in above freezing by Saturday and in the 40's by Sun and Mon. Shouldn't be too bad.  



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Stormy
Thursday, February 21, 2008, 9:30pm Report to Moderator Report to Moderator

Rh-
Sam Dan
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Quoted from 1328
Ok, Italy, here is the "tweaked" version for this recipe.

Gluten Free Cinnamon Cranberry Flax Muffins

1 cup flax seed meal
1/4 cup of rice/arrowroot flour mix or other compliant flour
1/4 teaspoon baking soda
3 tablespoons cinnamon
1 teaspoon allspice
1/2 teaspoon salt
4 large eggs, beaten
1 teaspoon lemon juice
1/4 cup olive oil
1/3 cup of agave
1 tablespoon vanilla extract
3/4 cup chopped walnuts or pecans (optional)

Preheat oven to 350ºF.  Liberally grease muffin tins.  Paper liners do not work well.

Mix all dry ingredients in on bowl, and the wet ingredients in another bowl.  Then mix the dry with the wet.  Let stand for 10 minutes to thicken.  Fold in cranberries  Fill each muffin cup about half way, and sprinkle with the chopped walnuts.  Bake between 15 and 18 minutes or until toothpick inserted in the center comes out clean.

Makes about 12 muffins.  Keeps up to a week in refrigerator or 3 months in the freezer.

These muffins look like a great muffin for the Autumn holidays!!  They taste awsome!  



Thanks for the updated verision . . . looks like a winner!




Faith and Hope
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Mercedes
Thursday, February 21, 2008, 9:43pm Report to Moderator Report to Moderator

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I made that recipe mixing the pecans in as opposed to putting them on top. They were sooooooo good.

However, where the original recipe called for orange rind, I used grapefruit rind. I didn't think I'd like the citrus and cinnamon combo, but there were fantastic! Planning on trying to make some banana blueberry ones off the same premise...
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Cathy
Friday, February 22, 2008, 12:48am Report to Moderator Report to Moderator
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Quoted from Mercedes
I made that recipe mixing the pecans in as opposed to putting them on top. They were sooooooo good.

However, where the original recipe called for orange rind, I used grapefruit rind. I didn't think I'd like the citrus and cinnamon combo, but there were fantastic! Planning on trying to make some banana blueberry ones off the same premise...


Mercedes!  That's what I was looking for, the grapefruit rind in place of orange!  Great idea!!  I was also thinking of using currants instead of cranberry.
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Cathy
Friday, February 22, 2008, 12:54am Report to Moderator Report to Moderator
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I goofed again!     I forgot to put in the measurement for cranberries in the recipe the first time.  I went back and corrected the recipe.  Sorry about that, my brain is not functioning very well today.
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Lola
Friday, February 22, 2008, 8:05am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Cathy
Friday, February 22, 2008, 1:31pm Report to Moderator Report to Moderator
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Thanks, Lola!!
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Lola
Friday, February 22, 2008, 6:48pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Cathy, went back and added those cranberries for you
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?909


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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mikeo
Friday, February 22, 2008, 7:28pm Report to Moderator Report to Moderator

Hunter ESFJ
Kyosha Nim
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Hunters may want to mix in a bit of buckwheat flour


RHN MIfHI
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italybound
Friday, February 22, 2008, 10:52pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from mikeo
Hunters may want to mix in a bit of buckwheat flour


Hey thanks for that tip Mike!!! I want to make these, but while I'm at it, they may as well be as good for me and they can.  



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Stormy
Monday, February 25, 2008, 3:35pm Report to Moderator Report to Moderator

Rh-
Sam Dan
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I made the muffins using Cathy's version and I must say they are tasty.  I used buckwheat flour and unsweetened cranberries.  I would definitely use sweetened cranberries if I can find fruit sweetened ones.  

They have a dense, cake texture . . . very nice.



Faith and Hope
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Cathy
Monday, February 25, 2008, 6:07pm Report to Moderator Report to Moderator
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I like how the muffins rose so nicely!  The cinnamon is a great flavor.  I do agree the cranberries seemed to be a bit much tart for such a sweet muffin.  I like the walnuts on top, a nice contrast in color.
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italybound
Monday, February 25, 2008, 6:12pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
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Quoted from 1328
I do agree the cranberries seemed to be a bit much tart for such a sweet muffin.  


I would love this, as I have a fav recipe that is called Cherry Pudding, tho it is no shape or form a pudding. It uses a very sweet cake batter and tart cherries in water. I love the sweet/tart flavors together.



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Cathy
Monday, February 25, 2008, 6:22pm Report to Moderator Report to Moderator
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Quoted from italybound


I would love this, as I have a fav recipe that is called Cherry Pudding, tho it is no shape or form a pudding. It uses a very sweet cake batter and tart cherries in water. I love the sweet/tart flavors together.


I like making that cherry pudding, also.  I use the sour cherries because my hubby loves the contrast.  He's a type O, to.  I personally like the sweet cherries.  (me and my sweet tooth! )
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mikeo
Tuesday, February 26, 2008, 12:41am Report to Moderator Report to Moderator

Hunter ESFJ
Kyosha Nim
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this a keeper recipe...so easy and tasty...on my once a week make list


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Stormy
Tuesday, February 26, 2008, 4:34pm Report to Moderator Report to Moderator

Rh-
Sam Dan
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Quoted from 1328
I like how the muffins rose so nicely!  The cinnamon is a great flavor.  I do agree the cranberries seemed to be a bit much tart for such a sweet muffin.  I like the walnuts on top, a nice contrast in color.


You say that your muffins rose so nicely . . . mine didn't!  They maybe rose about a quarter of their pre-cooked size.  Is there a reason why they wouldn't rise any more?  Or, is that as much as they go?

BTW . . . like them better once they've cooled; I am totally addicted!


Faith and Hope
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mikeo
Tuesday, February 26, 2008, 7:47pm Report to Moderator Report to Moderator

Hunter ESFJ
Kyosha Nim
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you can also make it as a loaf instead of muffins just mix the walnuts into the batter...very tasty


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