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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 2,418 views. Print Print Thread
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Stormy
Tuesday, February 26, 2008, 8:20pm Report to Moderator Report to Moderator

Rh-
Sam Dan
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Quoted from mikeo
you can also make it as a loaf instead of muffins just mix the walnuts into the batter...very tasty


I thought of that.  Would it need to cook longer?




Faith and Hope
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italybound
Tuesday, February 26, 2008, 10:34pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Stormy
I thought of that.  Would it need to cook longer?


I would think so, since it's in one container and not 12 or how ever many a muffin pan holds.  



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Cathy
Wednesday, February 27, 2008, 12:46am Report to Moderator Report to Moderator
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Quoted from Stormy


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!


Maybe there was not enough baking soda or baking powder (whichever one you chose to use.)  The muffins that rose for me rose twice the heighth of what the batter was.

I agree, the muffins are better when cooled.
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Stormy
Wednesday, February 27, 2008, 3:39pm Report to Moderator Report to Moderator

Rh-
Sam Dan
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Quoted from 1328


Maybe there was not enough baking soda or baking powder (whichever one you chose to use.)  The muffins that rose for me rose twice the heighth of what the batter was.

I agree, the muffins are better when cooled.


How much baking soda/powder did you use?



Faith and Hope
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italybound
Wednesday, February 27, 2008, 11:16pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Stormy
... I used buckwheat flour and unsweetened cranberries.  ..


did you use buckwheat instead of flax or instead of the rice/arrowroot. thanks.



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Stormy
Thursday, February 28, 2008, 4:20pm Report to Moderator Report to Moderator

Rh-
Sam Dan
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Quoted from italybound


did you use buckwheat instead of flax or instead of the rice/arrowroot. thanks.


I used buckwheat instead of the rice/arrowroot.



Faith and Hope
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funkymuse
Thursday, February 28, 2008, 6:47pm 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... I'd like to know  how the banana blueberry ones come out... since the banana adds more moisture.  Would you cut down on one of the other ingredients?
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Cathy
Thursday, February 28, 2008, 8:34pm Report to Moderator Report to Moderator
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Quoted from Stormy


How much baking soda/powder did you use?



The original recipe calls for 1 teaspoon of baking powder.
Since I am a GT3 Teacher, I am to avoid cream of tartar which is in baking powder.  So I discovered that I can use 1 teaspoon of lemon juice (substitute for the cream of tartar) and 1/2 teaspoon of baking soda.  The baked items turn out just as good as if I was using baking powder.

Oh, and I made some today, I used dried currants in place of the cranberries.  Yummy!
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Stormy
Thursday, February 28, 2008, 10:04pm Report to Moderator Report to Moderator

Rh-
Sam Dan
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Quoted from 1328


The original recipe calls for 1 teaspoon of baking powder.
Since I am a GT3 Teacher, I am to avoid cream of tartar which is in baking powder.  So I discovered that I can use 1 teaspoon of lemon juice (substitute for the cream of tartar) and 1/2 teaspoon of baking soda.  The baked items turn out just as good as if I was using baking powder.

Oh, and I made some today, I used dried currants in place of the cranberries.  Yummy!


Thanks Cathy!

I didn't use any baking powder.  It just asked of 1/2 tsp. baking soda.  Will update my recipe and make them again this weekend . . . I'm sure they'll fair better.



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Gumby
Friday, February 29, 2008, 5:00am Report to Moderator Report to Moderator

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Quoted from 1328


Since I am a GT3 Teacher, I am to avoid cream of tartar


Cathy, what category is cream of tartar listed as an avoid?  I can't find it listed anywhere...was't aware it was an avoid for us.


Embracing my A-ness! (Ok, that is waaaay better in print than it is out loud! )

A+Sec Teacher follwing GT3/SWAMI diet
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italybound
Friday, February 29, 2008, 5:30am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Gumby
Cathy, what category is cream of tartar listed as an avoid?  


Gumby, it's under the spice section.  



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Gumby
Friday, February 29, 2008, 5:42pm Report to Moderator Report to Moderator

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Thanks Italy, I see it now!  I was looking under additives where all the other potassium xxx stuff was listed.  Hm, so I guess my homemade bp is out.  I hardly ever use it, but from now on I will use the soda/lemon juice combo.  


Embracing my A-ness! (Ok, that is waaaay better in print than it is out loud! )

A+Sec Teacher follwing GT3/SWAMI diet
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Cathy
Saturday, March 1, 2008, 12:29am Report to Moderator Report to Moderator
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Quoted from italybound


Gumby, it's under the spice section.  


Thanks for filling in for me, IB!

I was disappointed that I couldn't use my homemade baking powder...BUT, I've adopted the saying for my eating...Where's there a will, there's a way!!   I keep searching until I find the best substitute.

Stormy, I hope the best for your muffins this weekend.  I noticed with mine, also, that I filled my muffin cups a little more than half.  That, of course, gave me fewer muffins but I had a good size muffin to chomp down on.
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Vicki
Saturday, March 1, 2008, 4:48am Report to Moderator Report to Moderator

Using Custom SWAMI Food List
Sun Beh Nim
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Cathy,

Sad news.  Dried currants are really zante grapes (aka raisins - an avoid for Teachers).

They are yummy though!

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Cathy
Monday, March 3, 2008, 2:07pm Report to Moderator Report to Moderator
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Quoted from Vicki
Cathy,

Sad news.  Dried currants are really zante grapes (aka raisins - an avoid for Teachers).

They are yummy though!



How deceitful!  How misleading!!   A grape is a grape a currant is a currant, an apple is not an orange!
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italybound
Monday, March 3, 2008, 2:51pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from 1328
A grape is a grape a currant is a currant,


according to dictionary.com, a currant is a small seedless raisin  



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Cathy
Monday, March 3, 2008, 10:06pm Report to Moderator Report to Moderator
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Quoted from italybound


according to dictionary.com, a currant is a small seedless raisin  


Me thinks I will wait until fresh currants are available.   That will be interesting to use in these awsome muffins.
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Melissa_J
Thursday, March 13, 2008, 11:13pm Report to Moderator Report to Moderator

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Has anybody found dried currants that are truly currants?  I see a bunch on amazon, but they are all dried zante or corinth grapes.

I called azurestandard to see what theirs are, and they couldn't tell me for sure.  Their description said that they're used like raisins but have "a distinctive flavor all their own"...that wasn't enough for me to make a buying decision on.

Perhaps I'll wait until they're in season.  The birds around my parents' house will have some competition this year!


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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Lola
Thursday, March 13, 2008, 11:32pm Report to Moderator Report to Moderator

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Sa Bon Nim
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have you tried this link?
http://www.currantc.com/


''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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Andrea AWsec
Friday, March 14, 2008, 1:40am Report to Moderator Report to Moderator

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http://www.slashfood.com/2008/02/18/dried-black-currants-hit-us-market/

I bought what I think are REAL dried currants from Trader Joes.


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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Vicki
Friday, March 14, 2008, 4:20am Report to Moderator Report to Moderator

Using Custom SWAMI Food List
Sun Beh Nim
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Dottie,

That's wonderful.  What are the ingredients?  How do they taste?
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Melissa_J
Friday, March 14, 2008, 6:14am Report to Moderator Report to Moderator

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Sa Bon Nim
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Cool.  I miss Trader Joe's (and California).

I did get an email reply to my inquiry at azure standard, and theirs are indeed zante grapes. Bob's red mill's black currants are also zante grapes.  

Are the real ones more sour?  Similar to a cranberry in sourness?


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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Melissa_J
Friday, March 14, 2008, 6:22am Report to Moderator Report to Moderator

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Sa Bon Nim
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I did find some red currant jelly on Amazon, it has sugar, but just currants and sugar.  

And St. Dalfour makes a black currant jelly, though I don't think I've ever seen it in a store...I'll look for it more closely next time.

Oh, and there are some fruit purees from Napa Valley that look interesting, but too pricey with shipping.  Next time I'm in Napa I'll check them out...oh, they have sugar in them.

Knudsen makes a just black currant juice also, that looks good. It's 4.80 a bottle at azure standard, not bad compared to just cranberry juice.  The also have Crofter's Black Currant spread, grape juice sweetened.


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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Lola
Friday, March 14, 2008, 6:27am Report to Moderator Report to Moderator

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Sa Bon Nim
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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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The harder you are on yourself, the easier life will be on you!
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TypeOSecretor
Friday, March 21, 2008, 2:52am Report to Moderator Report to Moderator

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Quoted from 1328


The original recipe calls for 1 teaspoon of baking powder.
Since I am a GT3 Teacher, I am to avoid cream of tartar which is in baking powder.  So I discovered that I can use 1 teaspoon of lemon juice (substitute for the cream of tartar) and 1/2 teaspoon of baking soda.  The baked items turn out just as good as if I was using baking powder.

Oh, and I made some today, I used dried currants in place of the cranberries.  Yummy!



Cathy - aside from the muffins - this is an extremely useful tip for me.  I can use cream of tartar, but a jar is extremely expensive.  It seems like the lemon would also give the final product a fresher taste.  

Side note:  My mom, the stain removing genius, used to remove all sorts of stubborn stains from clothing using elbow grease, cream of tartar, lemon juice, and sunshine.

Thanks for the heads up.
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