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BTD Forums  /  Cook Right 4 Your Type  /  Muffin in a cup
Posted by: Spring, Monday, April 8, 2013, 9:49pm
Well, I finally got around to making a flax muffin-in-a-cup. I feel STUFFED! This thing wipes out any hankering for bread products in one fell swoop! Naturally, I ate the whole thing! (smile) I know it is practically against the law around here to microwave anything, probably including the nasty sponges, but I did microwave this muffin. And it definitely was done in a single minute! Instead of using all flax, I used two tbs. ground flax and two tbs. ground chia. Added a little salt and a smidgen of honey among other things. I loved it! Next time I will add some fruit before I cook it, and I am going to try to make it using convection. Some people eat these things every day! Even twice a day! I can see why!
Posted by: Drea, Tuesday, April 9, 2013, 12:21am; Reply: 1
Quoted from Spring
Well, I finally got around to making a flax muffin-in-a-cup. I feel STUFFED! This thing wipes out any hankering for bread products in one fell swoop! Naturally, I ate the whole thing! (smile) I know it is practically against the law around here to microwave anything, probably including the nasty sponges, but I did microwave this muffin. And it definitely was done in a single minute! Instead of using all flax, I used two tbs. ground flax and two tbs. ground chia. Added a little salt and a smidgen of honey among other things. I loved it! Next time I will add some fruit before I cook it, and I am going to try to make it using convection. Some people eat these things every day! Even twice a day! I can see why!


Spring, is the recipe posted in the database? I'd like to try it!
:)
Posted by: Chloe, Tuesday, April 9, 2013, 12:38am; Reply: 2
Quoted from Drea


Spring, is the recipe posted in the database? I'd like to try it!
:)


Ditto to Drea's question....I would like to try it too~
Posted by: Spring, Tuesday, April 9, 2013, 12:43am; Reply: 3
It may be in recipes or someone else may have posted a recipe. I know it was discussed somewhere a while back.

Flax/Chia Muffin in a cup
2 tbs. each ground flax and ground chia
1/2 teaspoon baking powder
1/4 teaspoon, or more, cinnamon
1/4 teaspoon ginger powder
1/8 teaspoon or less sea salt
1 large egg
1 teaspoon honey or other sweetener
1 teaspoon compliant oil
Dried fruit can also be added to the mix. Even various chips such as chocolate! Who knows, a glob of cheese may be dropped in the middle!
Mix the dry ingredients in a coffee mug or similar glass container that will hold about 8 ozs. You DON'T have to grease it!(I used a 6 oz cup for the first one and it almost ran over!!)
Add all the liquid ingredients to the dry mix and mix well with a fork. -It is easy to mix.  
Microwave for 60 seconds. The top may still look a little moist. Practice makes perfect. All microwaves are a little different! The muffin will easily loosen from the cup if you run a knife around it.
  I would think there are a zillion ways to come up with different ingredients and additions! (smile)
Oh, and I had a little agave with my muffin. Raspberry jam - the good kind! - would make me swoon, I think!
Posted by: Drea, Tuesday, April 9, 2013, 12:57am; Reply: 4
I just made one that used 1/4 cup flax meal, 1/2 tsp baking powder, 1 tsp cinnamon, a squirt of agave, 1 tsp oil, 1 egg, and a handful of frozen blueberries. Yummo!

I'm still hungry, so I'm going to make another using ginger powder and flax/chia combo.

Thanks Spring! ;D
Posted by: Drea, Tuesday, April 9, 2013, 1:19am; Reply: 5
Quoted from Drea
I just made one that used 1/4 cup flax meal, 1/2 tsp baking powder, 1 tsp cinnamon, a squirt of agave, 1 tsp oil, 1 egg, and a handful of frozen blueberries. Yummo!

I'm still hungry, so I'm going to make another using ginger powder and flax/chia combo.

Thanks Spring! ;D


The half chia/half flax meal muffin came out much more "dry", but the flavor was better as I added powdered ginger root! Again, yummo!

I bet Chloe will come up with a "fix" to be able to bake this in the regular oven, but for me, I'm fine with a bit of microwaving here and there... ::)
Posted by: Chloe, Tuesday, April 9, 2013, 1:24am; Reply: 6
Thanks Spring...Looks intriguing.  :)  Good to have a back up when my frozen breakfast cake is used up.  Yes, Drea....I would probably want to try this in my oven at some point....although the quick and easy factor of microwaving this in a cup is why it's so unique.  I have made many GF muffins that look similar....only the ratio would not be one egg per serving.   This can easily be baked in an oven safe mug at 350, although I'm curious to see how it comes out when microwaved.  I'm not a big microwave user...It doesn't freak me out....I've had to use it during power outages when the generator could only run my stove's gas burners but not my oven.  I will use it when necessary, and probably will try this out, just for fun!

Tomorrow and Wed -- supposed to get to mid 70s...

GR....you're still stuck in winter...bummer.

My son and daughter brought home some of the food from the party yesterday.  They had gotten
a 10 pound poached salmon and about half was left over.  Fortunately they brought it in a large
cooler with ice, so easy to take home....so today, my son brought over about 2 pounds of salmon.  I made salmon salad.  Added chopped onion, dill, lemon juice, sea salt, plain yogurt +little soy mayo.  Going to have this for lunch tomorrow.  DH can take a salmon salad sandwich to work.  And we'll be eating it until it's used up. I did freeze about 2/3 of a pound of salmon
before I made the salad out of it.

Dinner was a large salad, red snapper, broccoli with EVOO/garlic, artichoke.


Posted by: Spring, Tuesday, April 9, 2013, 3:48am; Reply: 7
Quoted from Drea
I just made one that used 1/4 cup flax meal, 1/2 tsp baking powder, 1 tsp cinnamon, a squirt of agave, 1 tsp oil, 1 egg, and a handful of frozen blueberries. Yummo!

I'm still hungry, so I'm going to make another using ginger powder and flax/chia combo.

Thanks Spring! ;D

You're welcome! The one I ate for a "snack" had nearly 15 grams of protein in it!  :o Made me feel wonderful!!
Posted by: Spring, Tuesday, April 9, 2013, 1:49pm; Reply: 8
Wow! I made another muffin this AM using the mix I usually have with rice milk. Two tbs. chia and 1 of flax, 2 of hemp seed, a little over 1 tbs. each of almond meal and lecithin to equal one-half cup. Everything else was the same except I added about 1.5 tbs. applesauce, put the mixture in a larger container and cooked it a few seconds longer. It was very good! I can't wait until breakfast tomorrow morning!! (sunny) If I have time, I am going to experiment with convection this afternoon.
Posted by: Drea, Tuesday, April 9, 2013, 2:00pm; Reply: 9
Those two "muffins" I ate for dinner (plus a bowl of frozen blueberries--the rest of the package I'd opened for the muffins just called to me ;)), helped me to lose 3 pounds overnight. Those three pounds were part of a party of five that I'd gained after eating some coffee bean espresso ice cream last week ::). So, really, all the muffins did was allow me not to overeat so I could shed the excess toxin load...

I'll be interested to make a plan to bake these in a regular oven over the microwave so I can make more at one time and freeze...
Posted by: Chloe, Tuesday, April 9, 2013, 2:04pm; Reply: 10
Spring, now your muffin cup breakfast is starting to resemble my breakfast cake.  LOL  Yours is very rich in good fats....but from your description, I'd be over my seed/nut portions for the day.
I think hemp seeds are beneficial for me.  Haven't eaten them in a long while....will have to check
how they're rated.

When you get your recipe perfected, please update us with your final proportions because it's a bit
difficult to work from your original recipe, then, Drea's updates plus your newest improvements.
I love that you like to do what I do....take a recipe and keep perfecting it until you can't wait to
eat it!.

I have "convection" on my big Viking oven....I was thinking that might be the ideal way to bake this
in a larger batch....in a muffin tin.  Was thinking of buying a silicone muffin pan....that way it could
go in the microwave or the oven....but I could make 6 at the same time.  I really like breakfast to be
heat and eat! :)

Breakfast today was a soy protein shake with blueberries, strawberries, pineapple and 1 T of chia
seeds.   A cup of Greek coffee, a cup of green tea.  (that's a LOT Of liquid by the time I had taken
my supplements -- better stay close to the bathroom for the next few hours!)

Later this afternoon is my second qigong class....I can't wait.  :)
Posted by: Adam, Tuesday, April 9, 2013, 3:15pm; Reply: 11
I'm right there with you ladies with the muffins, as I have a flax muffin recipe and a flaxy corn muffin recipe.  First one is mostly flax and the second one only has some flax in it.  Never tried using a microwave for baking.  I'm still not sure I'd want to do it, I guess I just love the old fashioned ways of baking.  But, these days for flax intake, I much prefer the crackers because of the different uses for them...with little tins of salmon or tuna, guacamole, cheese, nut butters, a little ghee on top, or just on their own to curb hunger.
Posted by: Spring, Tuesday, April 9, 2013, 5:49pm; Reply: 12
Yes, Chloe, the muffin does sound more and more like your Breakfast Cake! And it includes all the things I was already eating for breakfast except the rice milk. It is just so amazing to see this thing cook into something edible in one minute! And it takes about two minutes to get it into the oven. Even less if you mix the dry ingredients the night before. Some people even make something they call "kits" to take to work to make muffins to have with their tea twice a day!
Posted by: Spring, Tuesday, April 9, 2013, 10:14pm; Reply: 13
Man, I'm losing weight eating these muffins too!  ??) What is going on with these muffins??? And the energy - it is out of sight!!!
Posted by: Chloe, Friday, April 12, 2013, 10:54pm; Reply: 14
Quoted from Jane
Ruthie or Chloe,
You don't need baking powder or baking soda?



Baking powder is what I used.  1/2 tsp + 1/2 tsp EVOO, 4 T of seeds (flax, ground and chia),
and then one egg and I sweetened with a squirt of agave and swirled in a tsp of lingonberry jam.
Lots of cinnamon because it seems to get lost when nuked.  Almost a tsp.  Plus I used 1/2 tsp
combined ginger and allspice. (two of my beneficial spices)

Not sure if Ruthie was talking about muffin in a mug....I was....I nuked it for 60 seconds and it came out
absolutely perfect.
Posted by: Jane, Monday, April 15, 2013, 6:34pm; Reply: 15
Go Ruthie!  Try it and see if it works for you.  
I made a muffin in a cup but didn't measure anything and it came out okay but needed more of something.  It was a huge cup and took about 2 minutes (more like soup bowl size I think).  I used a banana (3/4 of a  large organic one), some almond meal, a little baking soda (didn't have any baking powder) and some chia seeds and some cinnamon.  It could have been a little sweeter but it was good and there was enough for more than one meal.  
Spent Friday figuring  out that I really did owe the IRS what I thought I did - oh well. Did some cleaning on Saturday and had hoped to play golf on Sunday but it was too chilly to be comfortable so I watched the Masters and did more cleaning.  I want to have everything done before I leave for my trip.
Yesterday I had the rest of the muffin with some Greek yogurt for breakfast.  I found this brand called Brown Cow - it's full fat and SO creamy it's almost like dessert.  I had the maple yesterday and it's very filling.  By the time I got around to lunch it was mid afternoon and I just had some snacks.  I had a buffalo burger for dinner.
Today's Marathon Monday and some of us from our office went to watch a co-worker who was running for a Melanoma charity.  We watched at the 5K mark and held up signs.  It was perfect weather for running and watching - a little cool but not cold.  There was a brunch at someone's house and I brought almond butter brownies that I made last night (Elana's Pantry recipe with extra dark choc. chips and I use a little more than she calls for).  I also had some fruit and the a couple of TBSPs of the inside of a spinach quiche.  Dinner will be another burger or I'll make a turkey tenderloin.  I may leave early and play for golf if it stays this nice.
Posted by: Spring, Monday, April 15, 2013, 8:31pm; Reply: 16
Quoted from Chloe
Nope, Spring....cloves are a toxin...but I can have nutmeg.  Might try adding some of that.  The cinnamon flavor is just entirely lost.  A whole teaspoon in a muffin recipe that is baked in the oven would taste like cinnamon.  Nuked with an egg and seeds and it gets sucked up completely.

I can still taste the cinnamon after it is cooked in mine even though I don't use nearly as much as the recipe calls for. But, strangely enough, when I know something is an avoid for me, it gets progressively less appetizing. I forgot to mention that I did use nutmeg this morning with the cloves after finding that it is a neutral for me. Definitely enjoyed that more! I had used nutmeg in my homemade breads for years after I read that many commercial bakers use it in theirs. You wouldn't think one-fourth teaspoon in a loaf of bread would make that much difference, but it does! I can't remember if you have mentioned whether you are a super taster or not. I am so tastes possibly are more vivid to me anyway.
Posted by: Chloe, Tuesday, April 16, 2013, 12:13am; Reply: 17
Quoted from Spring

I can still taste the cinnamon after it is cooked in mine even though I don't use nearly as much as the recipe calls for. But, strangely enough, when I know something is an avoid for me, it gets progressively less appetizing. I forgot to mention that I did use nutmeg this morning with the cloves after finding that it is a neutral for me. Definitely enjoyed that more! I had used nutmeg in my homemade breads for years after I read that many commercial bakers use it in theirs. You wouldn't think one-fourth teaspoon in a loaf of bread would make that much difference, but it does! I can't remember if you have mentioned whether you are a super taster or not. I am so tastes possibly are more vivid to me anyway.


I'm a very mild taster....might be why I can't taste the cinnamon. I like nutmeg a lot.  I'm going to
try that tomorrow.

We went to this awesome new place tonight for dinner.  Our son and daughter in law went there
Saturday night and got us excited.  It's difficult to describe...The owner is from Korea.   She's
a gourmet chef and used to have a small take out place where they served a lot of gluten free items....salads, muffins, juices, but the location wasn't great.  She opened a legitimate restaurant
and it's a rather large place, holds about 75 people.  She makes everything from scratch....uses
herbs and spices from all over the world....much of the menu is gluten free....and what isn't
can be made GF.  It's all sorts of salads, soups, wraps, but wraps that are in cellophane rice
wraps....organic ingredients, everything tastes so fresh and delicious.  She tries to get everything
from local farms if possible. It's just the quality of the food that's so outstanding.  The menu
was rather mind boggling....Of course, DH and I had to rule out our toxins....meat dishes,
seafoods....and there were many fish dishes...I just was in the mood to try a few appetizers.
So I had an arugula salad with candied pecans, dried cranberries, sliced pears and it was huge.
The dressing was super light but so flavorful.  DH had what I'd describe as a roasted root vegetable salad....It had edamame beans, a bunch of different root veggies...all sorts of different
colored beets, parsnips...and it was also huge.  Then DH for his main dish had this unusual
lentil/rice pancake that was sitting on top of julienne vegetables in a yogurt sauce....It was
absolutely beautiful looking.  I tasted DH's salad and his main dish.  My main dish was a lightly
seared tuna wrap (cellophane rice wrap) with lots of raw veggies and had some kind of light
sauce on it. It was so huge, I took half of it home for lunch.

Also on the menu were chicken dishes...traditional Korean type dishes but many American foods
with an Asian twist.  Noodle dishes, so many GF options.  We loved what we ate and everything
was so compliant.
Posted by: Chloe, Wednesday, April 17, 2013, 1:38pm; Reply: 18
I'm going through a lot of spices when making that muffin in a cup. I cannot figure out why it takes so much to season microwaved food.  I agree with Jane.....my first few tasted bland.  The only flavor
that came out of it was the ghee and jam I used on top.  Today was the first time I tasted a hint of
cinnamon and ginger and I used 1 1/2 tsp of cinnamon and nearly a tsp of ginger.  That's a lot for one
egg and 4 T of seeds.  Well, it does taste good~  :)  Green tea

Going up to mid 60s and it's a lovely sunny day.  I plan to get out and walk....might even drive over
to the public track -- which is in another town -- I really should be a town resident to use the track,
but nobody is ever there to check or care.  There are times of the day when it's busy (lunchtime, so I won't go then) but in another hour, it's going to be rather empty.

Hope everyone has a good day today :)
Posted by: Drea, Wednesday, April 17, 2013, 1:41pm; Reply: 19
I used some pumpkin pie spice I had on hand, in lieu of the cinnamon and ginger powder, and I definitely tasted that! Nutmeg, cloves, cinnamon, ginger, lemon peel, and cardamom.

What I love about eating my muffin in a bowl for dinner is that I'm not tempted to snack afterwards. Absolutely NO desire, which is unusual for me. Amazing!
Posted by: Spring, Thursday, April 18, 2013, 9:59pm; Reply: 20
Chloe, I didn't have a muffin in a cup this AM, so after being VERY busy so far today and not being able to find anything quick to tide me over until later, I decided to have a muffin. I used a small amount of cinnamon, more of ginger, cloves, nutmeg and a little sea salt - I think this is important. Also, used two heaping soup spoons of apple sauce. Of course, as I've said before, I'm using 2 tbs. ground chia, 2 tbs. hemp seed, a heaping tbs. of ground flax and a heaping tbs. of lecithin - this is my usual breakfast mix that I keep made ahead of time in the fridge. I also have a heaping tbs. of almond meal in there too. This time I added one-half teaspoon of Trehalose to my muffin. Had to cook it about 1.5 minutes because of so much applesauce, but it was delicious. Had the slightest drizzle of agave over about two-thirds of the top. Now, I am ready to get busy again!!
Posted by: Cristina, Sunday, April 21, 2013, 12:07am; Reply: 21
Thanks ABJoe!!! I do not do microwave ... do not like nuking my food ... so I will have to come with alternative options for cooking for my version ...  ;) :)
Posted by: Chloe, Sunday, April 21, 2013, 1:03am; Reply: 22
Quoted from Cristina
Thanks ABJoe!!! I do not do microwave ... do not like nuking my food ... so I will have to come with alternative options for cooking for my version ...  ;) :)


It was suggested to try this in a convection oven (if you have one), although I'm not sure how the
ratio of eggs to dry ingredients would work if proportions were increased to fill a full muffin tin.
I'm thinking 6 eggs to 24 T of ground seeds in order to fill a 6 cup muffin pan?  Somehow that
doesn't seem like you could multiply the baking powder correctly without tasting it.  Not sure this is the perfect recipe to bake in an oven unless you try experimenting with baking just one muffin which in all reality is a lot of work for one serving. In my opinion. the
flavor (but not the texture) of the final nuked product reminds me so much of flax bread.  Easier
to do this recipe as a sheet of flax bread and add some dried fruit, sweetener and call it
a breakfast foccacia.  

I'm not a fan of microwaved food but this muffin is so awesome that unless there is a way to
duplicate the way it puffs up in one quick minute in a coffee mug, difficult to give up this
awesome breakfast without finding a substitute.  Flax bread is close...but the texture doesn't
come close to this seed-y, fluffy treat.

Cristina, please share your results as you experiment with this.  :) I would love to find another
solution to nuking.


Posted by: Spring, Monday, April 22, 2013, 1:28am; Reply: 23
Quoted from Cristina
Thanks ABJoe!!! I do not do microwave ... do not like nuking my food ... so I will have to come with alternative options for cooking for my version ...  ;) :)


I used convection, too, and it came out delicious - only not as fluffy. This thing stops cravings dead in their tracks for me. I actually enjoy it more in the middle of the afternoon or at night if we have had just a light supper.
Posted by: Seraffa, Monday, April 22, 2013, 2:26am; Reply: 24
Is muffin-in-a-cup a weight loss food?
Posted by: Cristina, Monday, April 22, 2013, 4:49am; Reply: 25
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 ... :)
Posted by: Cristina, Monday, April 22, 2013, 5:20am; Reply: 26
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?
Posted by: Cristina, Monday, April 22, 2013, 6:37am; Reply: 27
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!  :)
Posted by: Drea, Monday, April 22, 2013, 2:04pm; Reply: 28
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!
Posted by: Spring, Monday, April 22, 2013, 3:52pm; Reply: 29
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?? LOL 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.
Posted by: Spring, Monday, April 22, 2013, 3:59pm; Reply: 30
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!(sunny)
Posted by: Chloe, Monday, April 22, 2013, 4:04pm; Reply: 31
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.
Posted by: Cristina, Monday, April 22, 2013, 11:39pm; Reply: 32
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 ... :)
Posted by: Chloe, Monday, April 22, 2013, 11:57pm; Reply: 33
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!  :)
Posted by: Cristina, Tuesday, April 23, 2013, 12:26am; Reply: 34
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!!!!   :o 8) ... In my case it will have to be grapefruit, since I do not do oranges ... :)
Posted by: Spring, Tuesday, April 23, 2013, 1:12am; Reply: 35
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. (sunny)
Posted by: kitari, Tuesday, April 23, 2013, 2:37am; Reply: 36
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.
Posted by: Chloe, Tuesday, April 23, 2013, 2:03pm; Reply: 37
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. (sunny)


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!

Posted by: Spring, Tuesday, April 23, 2013, 4:20pm; Reply: 38
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.
Posted by: Spring, Tuesday, April 23, 2013, 4:25pm; Reply: 39
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!! (smile) 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.
Posted by: Drea, Wednesday, April 24, 2013, 3:10am; Reply: 40
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
Posted by: Spring, Wednesday, April 24, 2013, 3:37am; Reply: 41
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?
Posted by: Joy, Wednesday, April 24, 2013, 2:11pm; Reply: 42
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
Posted by: Spring, Wednesday, April 24, 2013, 4:44pm; Reply: 43
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.  :-/
Posted by: Chloe, Wednesday, April 24, 2013, 4:50pm; Reply: 44
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.

Posted by: Spring, Wednesday, April 24, 2013, 5:59pm; Reply: 45
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.  :o 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.
Posted by: Lin, Wednesday, April 24, 2013, 6:24pm; Reply: 46
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
Posted by: Chloe, Wednesday, April 24, 2013, 6:27pm; Reply: 47
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.  :o 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.
Posted by: Chloe, Wednesday, April 24, 2013, 6:31pm; Reply: 48
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.  :)

Posted by: Lin, Wednesday, April 24, 2013, 10:48pm; Reply: 49
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
Posted by: ruthiegirl, Wednesday, April 24, 2013, 11:25pm; Reply: 50
Sort of related (and referenced in the original thread where this muffin discussion came from) is the muffins I've been baking, 6 or 12 at a time, in the oven with muffin pans. I've already blogged about my muffin experiments so I'll post the links to the relevant blogs:

http://www.dadamo.com/B2blogs/blogs/index.php/ruth/2013/04/09/reflections-on-passover-baking

http://www.dadamo.com/B2blogs/blogs/index.php/ruth/2013/04/17/playing-with-my-new-food-processor

I've been keeping the banana-carob muffins in the house since I first baked them- I baked 13 the other day (the bananas were bigger and it was too much for 12 muffins) and another 12 today. I'll make the pear ones again if Jack doesn't eat the fresh pears fast enough. I'm sure any kind of fruit would work, but I haven't experimented with anything else yet.
Posted by: geminisue, Thursday, April 25, 2013, 12:27am; Reply: 51
Try adding 1 Tablespoon Hershey cocoa dry powder and 8 drops of stevia or one lid of organic chocolate extract. with other ingredients, get even put half in cup add 1 square dark chocolate, cover with rest of batter. Microwave same amount of time and you will have the benefit of the dark chocolate melted.

I don't think of food as diet food. I try to get what is required for my blood type in me each day as needed.  (Better health wise then white flour being used instead of flaxseed or flaxseed/chia seed combination. I add 1T oil and 1 egg some days.

I may have posted this recipe sometime ago.
Posted by: Spring, Friday, April 26, 2013, 1:59am; Reply: 52
Quoted from geminisue
Try adding 1 Tablespoon Hershey cocoa dry powder and 8 drops of stevia or one lid of organic chocolate extract. with other ingredients, get even put half in cup add 1 square dark chocolate, cover with rest of batter. Microwave same amount of time and you will have the benefit of the dark chocolate melted.

I don't think of food as diet food. I try to get what is required for my blood type in me each day as needed.  (Better health wise than white flour being used instead of flaxseed or flaxseed/chia seed combination. I add 1T oil and 1 egg some days.
I may have posted this recipe sometime ago.

It sounds delicious - in fact, out of this world! I could use this for a dessert for myself! I just found a banana, dried cranberry and carob muffin left from a batch I made a few weeks ago in the freezer, and it was better than ever. Yummy! I also found one biscuit left from a practice session I had recently, not my mother's biscuits by any stretch, but I am determined to make biscuits that seem real and are compliant, one way or another! I had some melted carob chips on the biscuit. Actually, it tasted pretty good! I had worked outside most of the afternoon/early evening, and these two tidbits hit the spot! (sunny) Thanks for posting your sumptuous version of muffin in a cup!!
Posted by: Drea, Friday, April 26, 2013, 4:13am; Reply: 53
My old stand by is still the 2 Tbsp ground flax seeds; 2 Tbsp chia seeds; 1/2 tsp baking powder; 1 tsp ground ginger root; 1 tsp cinnamon; agave to taste; 1 tortured egg; 1/2 tsp oil.
Posted by: Spring, Friday, April 26, 2013, 4:38am; Reply: 54
Quoted from Drea
My old stand by is still the 2 Tbsp ground flax seeds; 2 Tbsp chia seeds; 1/2 tsp baking powder; 1 tsp ground ginger root; 1 tsp cinnamon; agave to taste; 1 tortured egg; 1/2 tsp oil.

Yes, this is my stand by, too, except I add some hemp seed, a little salt and cloves and leave off some of the cinnamon and ginger. But my family has always been a "dessert" bunch, and something that tastes like dessert, looks like one and is over the top good for me is really neat! I better get off this subject or I will be in the kitchen cooking up one of them right now. This is making me hungry! ;D
Posted by: Enobattar, Friday, April 26, 2013, 1:44pm; Reply: 55
If you omit the spices and you do try putting in a hunk of cheese in the middle, make it gouda if you can.  Gouda is genoharmonic when combined with the flax!
Posted by: Spring, Friday, April 26, 2013, 2:45pm; Reply: 56
Quoted from Enobattar
If you omit the spices and you do try putting in a hunk of cheese in the middle, make it gouda if you can.  Gouda is genoharmonic when combined with the flax!


I wish I could have gouda because I love it! It was on one diet I had, but I soon found out that it was a serious avoid for me! And it is an avoid on the diet I have now. I love melted cheese, but I will have to be satisfied with mozzarella and some lactase.  :)  

But since you mentioned it, I discovered that the lecithin I put in mine is harmonic with the flax and chocolate (which I will start adding now)! And I need to start putting blueberries in it, too, and ghee instead of oil. Girl, you've started me on a whole new path with this muffin and the added Geno Harmonic muscle! Thank you!! (sunny) I think I will have to stop short of the fish, though!  :D  :P
Posted by: ABJoe, Friday, April 26, 2013, 4:09pm; Reply: 57
Quoted from Enobattar
If you omit the spices and you do try putting in a hunk of cheese in the middle, make it gouda if you can.  Gouda is genoharmonic when combined with the flax!

As an FYI...  Genoharmonic combinations are VERY individualized - so while this is a GH combination for you, it doesn't have the same status for all those of the same genotype.
Posted by: Enobattar, Saturday, April 27, 2013, 3:04pm; Reply: 58
Quoted from ABJoe

As an FYI...  Genoharmonic combinations are VERY individualized - so while this is a GH combination for you, it doesn't have the same status for all those of the same genotype.


You're right.  I should have clarified that the gouda, to work in that genoharmonic way with flax would have to be at the least a Neutral.... and the flax a Bene or diamond.

Do I have that right, ABoe?
Posted by: ABJoe, Saturday, April 27, 2013, 3:31pm; Reply: 59
Quoted from Enobattar
You're right.  I should have clarified that the gouda, to work in that genoharmonic way with flax would have to be at the least a Neutral.... and the flax a Bene or diamond.

Do I have that right, ABoe?

I think that the ONLY way you have genoharmonic combinations is when they are listed as such in your SWAMI report...  

I don't have Gouda or Flax in any of my GH combinations, so it would never be a GH combo for me even though both are superfoods, so are medicinal on their own.
Posted by: Spring, Saturday, April 27, 2013, 3:35pm; Reply: 60
Anyway, I am so happy Enobattar brought this up because it clued me in to how much more healthy I can make my muffins than what I was already doing - with hardly any effort! Love it! (sunny)
Posted by: ruthiegirl, Sunday, April 28, 2013, 8:10pm; Reply: 61
Yes, genoharmonic combinations are highly individualized. Most of the GH  combos on my SWAMI consist of foods that I don't have access to, such as fishes that I can't find locally or meats that I can't find in kosher form (or I can sometimes find but are WAY too expensive to eat regularly.) I get a few juices with green tea, and some vegetables with butter or ghee, but otherwise my GH combos are useless. Meanwhile, my daughter's SWAMI gives her such delicious combinations as pecans with chocolate and ghee.
Posted by: Joy, Sunday, April 28, 2013, 8:57pm; Reply: 62
Spring,

OK, so what am I doing wrong.  I really wanted a muffin in a mug with my smoothie this AM.

I'm allergic to eggs so how do I get it to rise.  I know it's in one of these threads but I just couldn't find it.  My ADD is getting in the way.  Sorry!

Please help me.

Joy

P.S.  mine didn't rise a whit.  I put all the dry ingredients and non dry on your recipe except for the egg.  My mug is about 6oz. so I did cut back on the quantities for flax and chia seeds and others.
Posted by: Spring, Sunday, April 28, 2013, 10:00pm; Reply: 63
Joy, Christina makes hers without egg and this is her recipe:
Quoted Text
My version of the chia muffin today, in accordance with my factored in allowances:
4 tbsp ground chia seeds
2 tsp 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?


Since you mentioned making a muffin, I think I'm going to have that for a snack! We had a very late lunch and a muffin should be great right now! Hope Christina's recipe works for you!
Posted by: Joy, Sunday, April 28, 2013, 10:19pm; Reply: 64
Spring,

It's not going to work for me, unfortunately.  I'm doing it in the microwave.  I don't have carob powder, red grape juice to bind, bicard (is that baking soda) and don't have a flavorstone pot.

So, what is going to make the muffin rise?  

Joy

I used everything you listed except the egg.  Why isn't it working?
Posted by: Spring, Sunday, April 28, 2013, 11:06pm; Reply: 65
I don't think it will matter that you will be doing it in the microwave. You can leave off the carob powder (or can you use cocoa?). Maybe you could do what some of us have been doing and use applesauce that should work in place of the grape juice. If you want to wait until I have time to practice a bit without an egg, I will do that. We are having a storm right now, though, and I am going to get off my computer. I had gotten online to check it out and decided to see if you had any luck with the recipe! Later!
Posted by: Victoria, Monday, April 29, 2013, 12:46am; Reply: 66
Joy, how much did you cut back on the flax and chia?
Posted by: Joy, Monday, April 29, 2013, 1:19am; Reply: 67
Spring,

OK, just be safe and get through the storm.  When you have a chance maybe you can make it without the egg and let me know how it goes.  It seems like a very flexible kind of muffin and so easy.  Cristina's recipe is great for her but won't work for me.  I can wait but I'm not going to miss out on what alot of folks are enjoying that's for sure.  Take your time and let me know how it turns out.

Victoria,

I cut way back on the flax and chia seeds.  It calls for 2 tablespoons mixed.  I used 1 teaspoon.  I was concerned because the cup is about 6 oz. and Spring's almost went over the top she said.  I don't have an 8 oz. cup that I can use in the microwave.  I guess I cut back too much?

I appreciate the help you can offer, ladies.

Joy
Posted by: Spring, Monday, April 29, 2013, 1:41am; Reply: 68
Joy, did you get the recipe I PM'd?
Posted by: Joy, Monday, April 29, 2013, 2:31am; Reply: 69
Spring,

Yup, just sent you a reply.

Joy
Posted by: Enobattar, Monday, April 29, 2013, 2:46pm; Reply: 70
Quoted from ABJoe

I think that the ONLY way you have genoharmonic combinations is when they are listed as such in your SWAMI report...  

I don't have Gouda or Flax in any of my GH combinations, so it would never be a GH combo for me even though both are superfoods, so are medicinal on their own.


Fascinating! :o   ??)   :o
Posted by: Cristina, Tuesday, April 30, 2013, 12:49am; Reply: 71
I have just published in my FB 'Muffin in a Cup' album with photos of my 'top of the stove' process and result.  Today I baked the egg version of the muffin because I wanted to see the difference with my eggless version.  I will be adding photos of the eggless versions in days to come (or maybe later today if I get around to it ) ...  Here is the link ... (for those who have FB account PM me if you want to link ... :)
https://www.facebook.com/cristina.frioni/photos?collection_token=100000799052469%3A2305272732%3A69&set=a.508623239174307.1073741828.100000799052469&type=1
Posted by: Joy, Tuesday, April 30, 2013, 1:08am; Reply: 72
Cristina,

I'd love to see a photo of the "eggless version" and the version with the egg" posted here on the BTD.
I don't have a Facebook account right now and don't plan on getting one.

I just bought some organic applesauce without any sugar to add to the mix (I will put in my own type of sweetner.

Thanks.  It helps for me to see a photo if you can.

Joy
Posted by: geminisue, Tuesday, May 7, 2013, 8:24pm; Reply: 73
Thanks Spring, so glad you enjoyed!  I tried a different one this morning
1/2 cup oat bran
1 large egg
1 teas. cinnamon
1 teas. black strap molasses
1 teas. honey
2 Tablespoons almond butter
1/2 teas. BP

whipped it in a bowl with a wisk
sprayed cup, poured in,
microwaved for three minutes, removed and sliced in three slices.  Very Good and very filling.
Posted by: ruthiegirl, Tuesday, May 7, 2013, 9:29pm; Reply: 74
I should have done this this morning when I was hungry and out of muffins!  I didn't have time to bake any today either, so I think I'll try that tomorrow.
Posted by: Chloe, Wednesday, May 8, 2013, 4:23pm; Reply: 75
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.
Posted by: Spring, Wednesday, May 8, 2013, 7:04pm; Reply: 76
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!!!  :o  LOL 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....
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