A little twist in Suzanne's muffin recipie
The other week while working at FL I saw some flax seed meal and bought it.
Then I came across something in the baking area.
It is put out by Hershey's and it is Cinnamon Chips omg knew I had to have them.
So finally this morning I made the muffins using a little less than a tablespoon of the cinnamon chips and as you can imagine it is very tasty.
The muffin is as filling as my oatmeal and sugar free pudding and flax seed I often have.
The sky is the limit on this muffin idea she posted.
Later I am going to make my protien bars using the cinnamon chips instead of semi sweet chocolate.
Annie
I am totally stuffed right now but it is a good feeling too.
Can you either post the muffin recipe again or pm it to me. For whatever reason I didn't write it down.
Thanks - Iris
Blessed are the flexible for they shall not be bent out of shape.
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Try making one of my Muffins in a Minute (stolen from the Grads Group):
1/4 cup flax meal
1 egg
1/2 tsp baking powder
dash of salt
2 packs of SPlenda
about 1/2 tsp cinnamon
whip it up with a fork and pour into a ramekin or small bowl that you have sprayed with Pam. Nuke for 60-90 seconds, depending on how wet your batter is. I make lots of variations of these, and often flavor them with cocoa, add nuts, applesauce, half a banana, pumpkin, zucchini, grated carrot, sugar free torani syrups... the possibilities are endless!
High in fiber: like 8 gr per muffin
High in protein: about 15 gr each
Low in carbs: 8 gr for the basic recipe (for ZERO net carbs) plus whatever carbs are in your additives.
They are delicious and good for you AND have the desired effect as well as give you the feeling you have just had a piece of cake without all those nasty carbs!
Try making one of my Muffins in a Minute (stolen from the Grads Group):
1/4 cup flax meal
1 egg
1/2 tsp baking powder
dash of salt
2 packs of SPlenda
about 1/2 tsp cinnamon
whip it up with a fork and pour into a ramekin or small bowl that you have sprayed with Pam. Nuke for 60-90 seconds, depending on how wet your batter is. I make lots of variations of these, and often flavor them with cocoa, add nuts, applesauce, half a banana, pumpkin, zucchini, grated carrot, sugar free torani syrups... the possibilities are endless!
High in fiber: like 8 gr per muffin
High in protein: about 15 gr each
Low in carbs: 8 gr for the basic recipe (for ZERO net carbs) plus whatever carbs are in your additives.
They are delicious and good for you AND have the desired effect as well as give you the feeling you have just had a piece of cake without all those nasty carbs!
