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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Muffin in a cup
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Wednesday, May 8, 2013, 4:23pm Report to Moderator Report to Moderator

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Kyosha Nim
Posts: 9,656
Gender: Female
Location: Northeast USA
Age: 72
geminsue,regarding length of baking time....  are you finding that when you add a grain to this muffin mixture instead of using just seeds, it requires more time to cook?  I don't have options for changing setting on my microwave.  But just curious if you've made the muffin in a mug using flax/chia seeds and did it take yours one minute to bake.  Don't want to burn a muffin by cooking it too long.  I was thinking I could use almond flour instead of oatbran.  Not sure it's going to require 3 minutes.

"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Wednesday, May 8, 2013, 7:04pm Report to Moderator Report to Moderator

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Ee Dan
Posts: 3,578
Gender: Female
Location: Southeastern USA
I have used almond flour, chia seed, flax seed, hemp seed, lecithin (all at once!), applesauce, etc., and have never had to cook my muffins longer than one min., 20 sec.. I use one-half cup of the dry ingredients, total. Not one-fourth, and about 1 1/2 tbs. applesauce. That is a large muffin! I may try about a third of a cup of the dry ingredients and see what happens. I think I would enjoy the "egginess" more. The larger muffin is definitely a therapeutic fixer-upper for all manner of evils - mainly wanting something to eat and not able to figure out what! Wipes that out immediately! DO NOT, however, try mixing a lot of ginger with even the best lemon flavoring!!!     I was going to see if lemon flavoring would bother me the way fresh lemon does, and this muffin was the wrong place to do that!! The good news, though, is that the lemon didn't bother me a bit except for the awful taste with ginger!! Going by the taste, I was afraid it was going to kill me, but I ate it anyway....

"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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