oatmeal muffin recipe ?? who posted?

Hi guys, Who had posted the lastest and greatest oatmeal muffin recipe? I meant to print it but didn't, now I can't find it. Someone had posted it and had made several modifications to it that seemed to work for her. If you can repost, I'd appreciate it. Or if anyone has another kind of semi-healthy muffin recipe, I'll try that too! Thanks!

Original post; obesityhelp.com/morbidobesity/state-forums/DE/postdetail/14232.html?vc=0 Update from Linda and Frieda; obesityhelp.com/morbidobesity/state-forums/DE/postdetail/14832.html?vc=0 Update from Elissa; obesityhelp.com/morbidobesity/state-forums/DE/postdetail/14795.html?vc=0 Here are a couple more recipes that I have found that worked for my family that you may enjoy as well. I fell they helped to curb the urge for sweets and would be an easy to grab and go breakfasts, if you make them ahead of time. Though to be honest, there is nothing like a freshly hot out of the oven blueberry muffin, so not sure when I will be able to make them ahead and save them without the crew sniffing them out while hot and helping me out by eating every last morsal of them. But it is great to know that I am feeding my family something healthy. Think the next time I try these recipes, I am going to suppliment with protein powders in place of some of the soy flour to help up the protein content. Will let you know if I try it and if we liked it. BTW I got these recipes off of the food network from a show called low carb and loving it. Only watched the show once and came up with both of these great recipes. Likely will be watching the show again real soon. Hope you all enjoy. If you try them, let me know what you think? Low Carb Blueberry Muffins foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26548,00.html Vegetable oil cooking spray (Pam) 2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together 1 cup soy flour 1/2 cup sugar substitute (recommended: Splenda) 1 teaspoon baking powder 2 eggs 1/2 cup heavy cream 1/3 cup club soda 1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute) Preheat oven to 375 degrees F. Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking. In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese. Cook's Note: In place of blueberries you can use raspberries, blackberries, banana extract and walnuts, lemon or almond extract and poppy seeds, cranberries, pumpkin, or other favorite flavors. Nutrition Information Nutritional Analysis per Serving Calories 177 Total Fat 12 grams Saturated Fat 6 grams Carbohydrates 12 grams Net Carbohydrates 8 grams Fiber 4 grams LOW CARB MAPLE PECAN PANCAKES foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26549,00.html (Note: I used a little bit of Smuckers SF Syrup to top instead of the whipped cream - it is pretty good and sweetend with splenda) Non-stick cooking spray or butter 2 eggs 1/3 cup heavy cream 1/4 cup water 1 teaspoon no sugar added maple extract 1/2 cup soy flour 2 tablespoons sugar substitute (recommended: Splenda) 1 tablespoon wheat (or oat) bran 1/4 teaspoon baking powder 1/8 cup chopped pecans (walnuts may be substituted) Low Carb Fresh Whipped Cream, recipe follows Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat. Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended. Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream. Low Carb Fresh Whipped Cream: 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate. Yield: 12 servings For 1 serving whipped cream: Calories: 70 grams Total Fat: 7 grams Saturated Fat: 5 grams Carbohydrates: 1 gram Net Carbohydrates: 1 gram Fiber: 0 grams

I forgot to include what I think the protein count is for these recipes using my particular soy flour and ingredients. Check your label for your own correct protein count as the soy flours can differ somewhat in protein count. Likely the counts that are included with the recipes may need to be tweaked a bit also with your particular ingredients. Muffins - as far as I can figure each muffin has approx 7-8 gms protein without cream cheese, using my particular brand of soy flour . Pancakes - as far as I can figure each silver dollar sized pancake has approx 9 gms protein (I used walnuts instead of pecans because they have more protein per serving). BTW part 2, I think these are great just plain, without syrup, or anything added also.

Hi Tina, I made some changes to the recipe but didn't post them. I ended up changing the recipe and used 1 egg instead of 2. This worked better for me and it wasn't as 'omeletish rubbery textured' if that makes sense lol I also took another cup of the oats and ground it into oat flour and added that, it helped give it a more cake like texture. I changed the Splenda to 1/2 cup and added 1/4 cup sugar free syrup ( I had Smuckers on hand ) I also used 1/2 cup of raisins and some chinese 5 spice along with the cinnamon. The final change I made was to bake it in an 8 inch square pan instead of a 9x13. I liked them a bit thicker and this helped with that. Good luck and if you make any changes that work, fill me in! I'm game for anything as usual Sorry to miss you yesterday, maybe we can hook up for lunch one day before the next one? Linda

REPOSTING I have been making the baked oatmeal since I first saw the recipe on here a few weeks ago and my husband and even my 5 year old grand-daughter also love it. My grand-daughter actually asked me to make it one morning!! I make it into muffins and they are great!! Here are the changes I made to the recipe. 3 cups quick oatmeal 1.5 cups fat free carb countdown milk 2 large or x-large eggs 1/2 cup natural "no sugar" applesauce 1 cup splenda 1 scoop of vanilla whey protein powder 2 tsp baking powder 1 tsp or to your taste of cinnamon pinch of salt spray 12 muffins cups with pam and bake in 350 degree oven for about 20-25 minutes. They make a good size muffin. At 23 months out I can eat 1 sometimes 2 of these muffins in the morning and they are wonderful and so filling that they hold me until lunchtime. They are very low in fat and have a good amount of protein. Using the brands that I used the muffins are approximately 124 calories each and have 8.5 grams of protein. I tried the protein peanut butter balls and they turned out terrible. If anyone makes them and has any suggestions I would love to try them again. I would love to see more recipes on the message board.