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Cristina
Monday, April 22, 2013, 4:49am Report to Moderator Report to Moderator

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Ee Dan
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Any food that is beneficial is a weight loss food ... I lost my 34 pounds by not just eating greens(and exercising of course) ... I had waffls, breads, pasta as well ... it is just a matter of factoring things in your weekly  and daily menu allowances ... I only intend to do this muffin with my benes ...




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Cristina
Monday, April 22, 2013, 5:20am Report to Moderator Report to Moderator

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My version of the chia muffin today, in accordance with my factored in allowances:

4 tbsp ground chia seeds
2tsp carob powder
a bit of bicard
a bit of salt (too much due to new salt shaker grrrrr ....)
a bit of red grape juice to bind

it is sitting on top of the stove in a paper cup inside one of my flavorstone pots (which are great for short baking periods).

Looking at it now it is fluffing up ... no idea when it will be ready ... I give it two minutes ... What sort of consistency is suppose to have?




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Cristina
Monday, April 22, 2013, 6:37am Report to Moderator Report to Moderator

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I left it baking for about 5 minutes ... and it was delicious!!!  Thanks for the inspiration ... It felt like I was eating one of those naughty choc cookies that you buy in specialty shops, back in the pre-btd days ... many years ago ...

Thank you Swami for the creativity you instigate in us during our quest to stay compliant!  




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Drea
Monday, April 22, 2013, 2:04pm Report to Moderator Report to Moderator

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Cristina...just so I'm clear...you put the mixture in a flavorstone pot (I'll have to research that one) and baked it for 5 minutes? Or did you put in the pot, let it sit outside the oven for 2 minutes, then bake for 5?

I'm going to try my hand at making these into muffins in the regular oven; shouldn't bee too hard to convert...

Last night, after making almond milk, I used some of the almond meal, mixed it with some unsweetened cocoa powder, date sugar, and almond milk and ate it out the the bowl...it was almost like homemade ice cream that wasn't frozen...deelish!


It is not my responsibility to convince anyone of anything.
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Spring
Monday, April 22, 2013, 3:52pm Report to Moderator Report to Moderator

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Quoted from Cristina
My version of the chia muffin today, in accordance with my factored in allowances:

4 tbsp ground chia seeds
2tsp carob powder
a bit of bicard
a bit of salt (too much due to new salt shaker grrrrr ....)
a bit of red grape juice to bind

it is sitting on top of the stove in a paper cup inside one of my flavorstone pots (which are great for short baking periods).

Looking at it now it is fluffing up ... no idea when it will be ready ... I give it two minutes ... What sort of consistency is suppose to have?


Sounds wonderful! But I was wondering if you used an egg?? I said to start with that there could probably be a zillion variations created, and I was right!! Yes! A bravo to SWAMI for helping us with our inventions!! Oh, and the consistency is almost like a slightly spongy bread that appears a little moist on top.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Spring
Monday, April 22, 2013, 3:59pm Report to Moderator Report to Moderator

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Quoted from Seraffa
Is muffin-in-a-cup a weight loss food?


It could easily work for that. It certainly helps me avoid eating too much fruit and other "handy" items that are healthy for me but only in the right quantity! I eat one of these things, have a glass of water, and I forget about eating. I can also get a ton of work done. Works for me!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Chloe
Monday, April 22, 2013, 4:04pm Report to Moderator Report to Moderator

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Kyosha Nim
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Well, failure in the oven today attempting to bake muffin in a mug.  You must grease the mug because it sticks miserably even if the muffin appears done.  So when I saw that happening, I quickly ran
a knife around the side of the mug and shook it so I could dump the contents of the mug into
a small bowl while I could still get most of the batter off the sides..Finished it in the microwave for
40 seconds and it came out fine.  Maybe it wasn't fully done after 20 minutes in the convection setting in my oven, but the
top was getting way too dark and yet, underneath, it was still very moist.  I baked it at 350 which
is the temperature I'd normally bake a tray of muffins.

Going to try again.  LIning a muffin tin with a paper insert.  Lowering the temperature and baking
it a little longer.  My result for the most part with half baking in oven and finishing in microwave is
that when it came out of the microwave, it puffed up.  Wasn't puffing up in the oven.  In fact it
felt more like a hard baked blob than the results I achieved after nuking it.  Something about the
microwave changes how the egg binds to seeds and rises.

I noticed Cristina used baking soda.  I used baking powder.  I could try baking soda for the oven,
but soda always requires an acid.  Lemon juice?

I'm not clear about how the muffin was baked in a flavorstone pot either.  I'm assuming the mug
went inside the pot and a lid was on the pot. Any liquid in the pot?  Checked out Flavorstone pots....Don't want to buy them....they come from a TV informercial and I just don't need a whole set of non stick pots.  Can't find anywhere online where I could buy one pot or pan to see if I'd like
them.  Comes as a set.  And from my experience, almost all non stick pots and pans after a few
months start to stick.  I don't trust any non stick pans anyway.  I use ceramic cookware or stainless steel.  These are my ceramic pots....and I just bought a few random sizes when they went on sale.

http://www.ceramcor.com/?gclid=CKSFx93S3rYCFYyY4Aod11EAIA

Mmm....Drea.....almond meal/cocoa/date sugar/almond milk ice cream.  I think freezing it would
work, although might freeze too solidly to get a spoon into it.  But worth a try.  Maybe freezing
and then throwing it into a vitamix so it loosens up a bit.

So my BF was a muffin, green tea.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Cristina
Monday, April 22, 2013, 11:39pm Report to Moderator Report to Moderator

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I try to answer your queries about my version of the muffin in a cup.

I did not use any eggs ... I just used those ingredients listed.  I am factoring only 1 egg per day and I that day I already had my egg for breakky

Yes, I used bicarb soda and salt and grape juice to help the binding effect.

I placed an egg ring (that you use to make poached eggs)inside a deep enough flavorstone pan  and placed a muffin papercup (like the ones you use to bake scones ...) inside the egg ring.  The egg ring helps the flumssy papercup hold its shape when you  fill it with the chia mixture.

I then dropped the mixture in the cup and put the lid on the pot.  Switched my gas stove on and watched it baked for about 5 minutes.  It fluffed up a bit and in about 2 or 3 minutes it was hard enough to remove the paper covering and turn it upside down to dry the top a bit more, about a minute or so.  

As you can see, no water in the pan and it is ready in no time at all.

Flavorstone pots:  I love that you only use low settings of heat to cook with them, that you can cook with no added fat or liquids (depending on what you are cooking) and that nothing sticks to them, or if they do, they do clean very easily.  

I have had them for a few months now, I have to check my FB to see when I posted the day they arrive, and use them daily almost exclusively to any other pots.  I even roast my turkey legs there, add water and very slowly evaporates and roasts, YUM yum.

They have made my life easier in regards to controling my fat intake ... I can then use my daily allowances of fat in salad dressings or carb toppings ...

I do not like unstable teflon, but this seems OK ... there is also another one called 'stonedine' which seems OK ...

So far so good ... I do keep an eye on the pots for any signs of deterioration and I will give them the flick without as much as a parting thought, if I felt using them will compromise our health!!

Hope I answered your questions then ...




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Chloe
Monday, April 22, 2013, 11:57pm Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks Cristina....I finally can picture what you did to achieve a successful muffin.....Wish I could buy just one flavorstone pot to try it.  I don't have room for another set of pots.  With low heat, it sounds
safer to use this non stick pot than other brands...  I do own waterless cookware but it's not non stick...I think it might work if the batter goes into a muffin paper cup and probably won't matter if this
isn't non stick, but I realize I don't own an egg ring.  Trying to think of what could substitute so the paper won't collapse. Might make a ring out of aluminum foil to wrap around the muffin....

Was your gas setting on low or medium?

Going to try this tomorrow!  Thanks for answering all our questions!  


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Cristina
Tuesday, April 23, 2013, 12:26am Report to Moderator Report to Moderator

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You are most welcome Chloe.  I may use medium until the pan heats up, then set it on low.  These pots retain heat well.  The egg ring is not very tall, it just holds the base of the papercup (muffin paper case as named in the packaging wrap).  So, you will not need to make a tall aluminium foil ring.  Tell us how you go with it.  ... I wonder if using half of an orange fruit (with the pulp taken out) will work?  It may impart a citrus flavor ... or the whole thing may go up in flames!!!!   ... In my case it will have to be grapefruit, since I do not do oranges ...




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Spring
Tuesday, April 23, 2013, 1:12am Report to Moderator Report to Moderator

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Quoted from Cristina
I wonder if using half of an orange fruit (with the pulp taken out) will work?  It may impart a citrus flavor ..


This is getting really interesting!! It is almost like this muffin is pushing us to see just how creative we CAN be!! I haven't had one to fail yet no matter what I've done. And I love it that we can make it without an egg.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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kitari
Tuesday, April 23, 2013, 2:37am Report to Moderator Report to Moderator

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Someone needs to post a picture of these Magic Muffins!  Do they look like a popover? They sound wonderful but I don't have a microwave.
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Chloe
Tuesday, April 23, 2013, 2:03pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Spring


This is getting really interesting!! It is almost like this muffin is pushing us to see just how creative we CAN be!! I haven't had one to fail yet no matter what I've done. And I love it that we can make it without an egg.


Have you tried it without an egg but with half chia and half flax?  Chia is a neutral and flax
is a diamond so don't want to make Cristina's exact recipe every day because not beneficial enough for me personally.  Was in a hurry this AM so just made my regular muffin in a mug in microwave.  Still want to try it in a covered pot minus the egg. (although I get 7 eggs per week -- so no real need to leave it out)

Got lots to do today, ready to leave house....plus qigong class later in the day... Hope everyone is coping well (enough) today!



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Spring
Tuesday, April 23, 2013, 4:20pm Report to Moderator Report to Moderator

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Quoted from Chloe


Have you tried it without an egg but with half chia and half flax?  Chia is a neutral and flax is a diamond so don't want to make Cristina's exact recipe every day because not beneficial enough for me personally.  Was in a hurry this AM so just made my regular muffin in a mug in microwave.  Still want to try it in a covered pot minus the egg. (although I get 7 eggs per week -- so no real need to leave it out)

As I've said before, I'm using the blend that I usually have for breakfast as a cold cereal. Chia, hemp, flax, lecithin and almond meal. Flax is a neutral for me so I just use about a tbs. of it. (Bob strongly suggested that I keep using that much since I do so well with it.) Two rounded tbs. each of chia (superfood) and hemp (diamond) and about that much of almond meal. Six egg yolks are a superfood for me. So if I happen to want two of these muffins in a day, with six egg yolks as a superfood and the whites a neutral, I'm glad to be able to leave them off! I had rather have most of my egg quota in something else.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Spring
Tuesday, April 23, 2013, 4:25pm Report to Moderator Report to Moderator

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Quoted from kitari
Do they look like a popover? They sound wonderful but I don't have a microwave.


They would definitely look like a popover if you used a small cup!! They get really big! I use a sixteen ounce container for mine so I don't have to worry about it piling over the top.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Drea
Wednesday, April 24, 2013, 3:10am Report to Moderator Report to Moderator

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Sun Beh Nim
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Joy,

I just ran across this recipe:

Muffin in a Mug

¼ cup GF oatmeal
¼ cup GF muffin mix
1 teaspoon ground flax
sprinkle cinnamon
pinch of salt
1 ½ teaspoons chopped walnuts
1 tablespoon raspberries
½ cup water
¼ teaspoon vanilla
1 tablespoon applesauce
cinnamon sugar

I like to pulse the oatmeal in a small food processor until it resembles very coarse flour.

Put the oatmeal, muffin mix, flax, cinnamon, and salt in a microwavable mug. Mix it together. Add 1 teaspoon of the walnuts and stir again.

Mix the vanilla and water together. Pour into the mug and stir until combined and the mixture resembles cake batter. Add the applesauce and incorporate thoroughly.

Gently stir in the raspberries.

Place in the microwave on high for one minute. Remove and top with the remaining walnuts, a few more raspberries and sprinkle with cinnamon sugar. Microwave another minute. Cool for a few minutes and then enjoy.

Note: You can substitute many other fruits for the raspberries: dried cranberries, raisins, strawberries, or apples. Also, banana might be a good substitute for the applesauce if you want to make banana muffins. If you don’t use oats try replacing them with the same amount of the muffin mix. It will probably work just fine.
found here


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Spring
Wednesday, April 24, 2013, 3:37am Report to Moderator Report to Moderator

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Drea, that sounds about three times as complicated as the original! The beauty of the Muffin in a Cup is that you can just dump everything in, stir and microwave without even oiling the cup. Takes about two minutes if you have the dry ingredients ready ahead of time! I think this is one hot food I could prepare even if I were staggering around with some ailment or other!    I suppose I should have started a separate thread for this so everyone could add their versions, and it would be a lot less confusing to people who want to make them. Joe, are you reading this?


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Joy
Wednesday, April 24, 2013, 2:11pm Report to Moderator Report to Moderator

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Drea,

Thanks so much for posting the muffin in a mug recipe.  It sounds delish as I said.  I need to get a few ingredients but it will be a nice change in my breakfast routine.

Spring,  

I will mix together dry ingredients where I can.  Thanks.

Joy
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Spring
Wednesday, April 24, 2013, 4:44pm Report to Moderator Report to Moderator

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Chloe, I have my dry mix sans the spices already prepared in the fridge in case I get up one morning and want a hot muffin for breakfast instead of a cold one. Works both ways easier than pie! I make enough mix for a week or so. It is getting much warmer here so I've enjoyed it cold for the last several mornings, but this morning I wanted to use my brand new Simply Organic ground cloves that makes me almost swoon to smell it. Oh, it was delicious! I wish you could have it.  


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Chloe
Wednesday, April 24, 2013, 4:50pm Report to Moderator Report to Moderator

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Quoted from Spring
Chloe, I have my dry mix sans the spices already prepared in the fridge in case I get up one morning and want a hot muffin for breakfast instead of a cold one. Works both ways easier than pie! I make enough mix for a week or so. It is getting much warmer here so I've enjoyed it cold for the last several mornings, but this morning I wanted to use my brand new Simply Organic ground cloves that makes me almost swoon to smell it. Oh, it was delicious! I wish you could have it.  


Cloves, I just realized is neutral. It was a black dot on my SWAMIx but not my professional so I'm
good to try adding cloves tomorrow. Never thought to mix a week's worth of dried ingredients.
You are REALLY clever!   Today I added nutmeg, cardamom, cinnamon, allspice, ginger.  A
total of nearly 2 tsp of spices and still couldn't really taste the strength of those spices.  I know
how strong all these would taste in a batch of oven baked muffins.  And most of my spices are
brand new.  Really weird how spice flavors dissipate.  I'm starting to fear my microwave.



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Spring
Wednesday, April 24, 2013, 5:59pm Report to Moderator Report to Moderator

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Chloe, I can taste every one of these spices in my muffin: cloves, ginger and cinnamon and sometimes cardamom. I use about a heaping one-fourth teaspoon, total. This is so weird. Do you use a little sea salt? Of course, the problem may be that you are not a super taster like me. You're right, though -- that much spice in ONE muffin would just about knock anyone down if it were baked in a regular oven.   And the thing is, cloves is KNOWN for enhancing the flavors of other ingredients, herbs and spices! Unless you have to limit salt, I would add a little more of that and see what happens.

I cannot imagine that your microwave would be any different from any other except the wattage level could be higher. I think mine is only seven hundred, if I remember correctly. I know it is less than the super duper model I had before this one. I love the other features on this one, though, so I don't really mind the lower power.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Lin
Wednesday, April 24, 2013, 6:24pm Report to Moderator Report to Moderator

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Those muffins sound so good, I am going to have a go...thanks for all the pointers.

Chloe, the Korean restaurant sounds great, is it anywhere near D.C./Maryland?

Lin


Gluten/Casein and Yeast sensitivity.
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Chloe
Wednesday, April 24, 2013, 6:27pm Report to Moderator Report to Moderator

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Quoted from Spring
Chloe, I can taste every one of these spices in my muffin: cloves, ginger and cinnamon and sometimes cardamom. I use about a heaping one-fourth teaspoon, total. This is so weird. Do you use a little sea salt? Of course, the problem may be that you are not a super taster like me. You're right, though -- that much spice in ONE muffin would just about knock anyone down if it were baked in a regular oven.   And the thing is, cloves is KNOWN for enhancing the flavors of other ingredients, herbs and spices! Unless you have to limit salt, I would add a little more of that and see what happens.

I cannot imagine that your microwave would be any different from any other except the wattage level could be higher. I think mine is only seven hundred, if I remember correctly. I know it is less than the super duper model I had before this one. I love the other features on this one, though, so I don't really mind the lower power.


I'm a very mild or possibly even a non taster but I have no problem tasting everything else I'm eating.  I can easily tell if something contains too much garlic or seasonings....and I only seem to lose the spices when nuking this muffin....not unless the very act of nuking does something disturbing to my taste buds.  I do let it cool....so not numbing my taste buds with high heat.

I'm astounded you can taste all the spices with a fraction of what I'm using.

But, tomorrow I will add a pinch of salt and a little bit of cloves.  My total amount of spices is
about 1 1/2 tsp or even more.  I keep upping the amounts because I just can't taste any of them.
It's really weird.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Chloe
Wednesday, April 24, 2013, 6:31pm Report to Moderator Report to Moderator

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Quoted from Lin
Those muffins sound so good, I am going to have a go...thanks for all the pointers.

Chloe, the Korean restaurant sounds great, is it anywhere near D.C./Maryland?

Lin


It would be about a 4 hour's drive from MD.  I'm in NY, 60 miles north of NYC.  And this restaurant
is about 20 minutes from my house.  A long way to go for dinner!.....but really worth it if you're in
the area.  



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Lin
Wednesday, April 24, 2013, 10:48pm Report to Moderator Report to Moderator

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Chloe,
My husbands family are in LI, but not sure I could convince them to drive 60 miles+ for a meal.
Sounds nice thought.
Lin


Gluten/Casein and Yeast sensitivity.
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