recipe request flax muffins

[Guest guest]

I bought a expensive package of Flax high fiber chocolate chip muffins

at the local health food store the other day. When warmed they are

wonderful. First ingredient is ground flax seed. But at nearly $2 a

muffin, they are more than I want to do. I am trying to get bipolar son

who has gut issues to eat more fiber and it's a struggle as he gags at

many vegetables (partially his OCD and partially the meds he is on, as

he used to eat them before he went on meds for his multiple issues).

Anyhow. I am hoping to make a tasty muffin, high in fiber (these are 12

gms fiber per muffin) which tastes at least as good as these, but for a

fraction of the cost, using my VM to grind the larger quantities of flax

(I usually grind a few tbsp at a time for salads or simply add to

smoothie) needed for muffins, since it is the principle ingredient, then

add the other ingredients to the VM and mix and bake. I am pretty happy

he likes the store bought muffins, but he is open to my making them

fresh at home. Might even try other than chocolate chip-thinking

pineapple and coconut, blueberry, cranberry, and more? Maybe even carrot

pineapple? All using my friend the VitaMix.

Any thoughts?

Velda

[Guest guest]

You can grind your flax seeds together with whatever other grains you want in

your muffins, such as wheat berries, rice, oat groats, buckwheat groats,

almonds, etc. You can just grind them all together, then add your wet

ingredients, then fold in your chocolate chips, berries, nuts, etc. Pour the

batter in to muffin tins and you are good to go! Whole process takes less time

than opening a package of muffin mix, lol.

>

> I bought a expensive package of Flax high fiber chocolate chip muffins

> at the local health food store the other day. When warmed they are

> wonderful. First ingredient is ground flax seed. But at nearly $2 a

> muffin, they are more than I want to do. I am trying to get bipolar son

> who has gut issues to eat more fiber and it's a struggle as he gags at

> many vegetables (partially his OCD and partially the meds he is on, as

> he used to eat them before he went on meds for his multiple issues).

> Anyhow. I am hoping to make a tasty muffin, high in fiber (these are 12

> gms fiber per muffin) which tastes at least as good as these, but for a

> fraction of the cost, using my VM to grind the larger quantities of flax

> (I usually grind a few tbsp at a time for salads or simply add to

> smoothie) needed for muffins, since it is the principle ingredient, then

> add the other ingredients to the VM and mix and bake. I am pretty happy

> he likes the store bought muffins, but he is open to my making them

> fresh at home. Might even try other than chocolate chip-thinking

> pineapple and coconut, blueberry, cranberry, and more? Maybe even carrot

> pineapple? All using my friend the VitaMix.

> Any thoughts?

> Velda

>

[Guest guest]

One recipe I saw on Elana's site was using almond flour. How different

is that than simply grinding almonds in the VM, other than the one she

used was blanched and peeled almonds?

Velda

On 3/17/2012 2:48 PM, wrote:

> You can grind your flax seeds together with whatever other grains you wan

> t in your muffins, such as wheat berries, rice, oat groats, buckwheat groats,

almonds, etc. You can just grind them all together, then add your wet

ingredients, then fold in your chocolate chips, berries, nuts, etc. Pour the

batter in to muffin tins and you are good to go! Whole process takes less time

than opening a package of muffin mix, lol.

>

>

>

>

>

>> I bought a expensive package of Flax high fiber chocolate chip muffins

>> at the local health food store the other day. When warmed they are

>> wonderful. First ingredient is ground flax seed. But at nearly $2 a

>> muffin, they are more than I want to do. I am trying to get bipolar son

>> who has gut issues to eat more fiber and it's a struggle as he gags at

>> many vegetables (partially his OCD and partially the meds he is on, as

>> he used to eat them before he went on meds for his multiple issues).

>> Anyhow. I am hoping to make a tasty muffin, high in fiber (these are 12

>> gms fiber per muffin) which tastes at least as good as these, but for a

>> fraction of the cost, using my VM to grind the larger quantities of flax

>> (I usually grind a few tbsp at a time for salads or simply add to

>> smoothie) needed for muffins, since it is the principle ingredient, then

>> add the other ingredients to the VM and mix and bake. I am pretty happy

>> he likes the store bought muffins, but he is open to my making them

>> fresh at home. Might even try other than chocolate chip-thinking

>> pineapple and coconut, blueberry, cranberry, and more? Maybe even carrot

>> pineapple? All using my friend the VitaMix.

>> Any thoughts?

>> Velda

>>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes,

and LOTS of other helpful information - this page is always being added to)

>

>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

Blanching and peeling the almonds will give you a lighter flour, both in color

and texture. Unblanched, they produce a lot of oil and the resulting flour

(more of a meal than flour) will be denser, oilier, and thicker-and harder to

process in the Vitamix, but it can be done. Unpeeled almonds will leave flecks

of the brown skin in, which I don't mind in the least. I neither peel, nor

blanch mine, as a rule. Most almond " flour " sold in stores is really almond

meal-courser in texture. If you want a finely ground flour, you need to soak,

then dehydrate the almonds. Bit of effort, worth every bit of it.

> >> I bought a expensive package of Flax high fiber chocolate chip muffins

> >> at the local health food store the other day. When warmed they are

> >> wonderful. First ingredient is ground flax seed. But at nearly $2 a

> >> muffin, they are more than I want to do. I am trying to get bipolar son

> >> who has gut issues to eat more fiber and it's a struggle as he gags at

> >> many vegetables (partially his OCD and partially the meds he is on, as

> >> he used to eat them before he went on meds for his multiple issues).

> >> Anyhow. I am hoping to make a tasty muffin, high in fiber (these are 12

> >> gms fiber per muffin) which tastes at least as good as these, but for a

> >> fraction of the cost, using my VM to grind the larger quantities of flax

> >> (I usually grind a few tbsp at a time for salads or simply add to

> >> smoothie) needed for muffins, since it is the principle ingredient, then

> >> add the other ingredients to the VM and mix and bake. I am pretty happy

> >> he likes the store bought muffins, but he is open to my making them

> >> fresh at home. Might even try other than chocolate chip-thinking

> >> pineapple and coconut, blueberry, cranberry, and more? Maybe even carrot

> >> pineapple? All using my friend the VitaMix.

> >> Any thoughts?

> >> Velda

> >>

> >

> >

> >

> > ------------------------------------

> >

> > Please bookmark these pages:

> >

> > /links/

> > (this is the Links page where I save the answers to FAQs and Answers,

Recipes, and LOTS of other helpful information - this page is always being added

to)

> >

> >

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

I am guessing that it would not matter to have almond skin flecks in

flax muffins, (GRIN) but I was more curious if it would affect the

recipe which originally calls for the flour. Guess the best way is to

give it a try. Not sure what to use as liquid component. I have never

really tried to create a baked recipe for muffins, bread, or cakes.

Velda

On 3/17/2012 3:06 PM, wrote:

> Blanching and peeling the almonds will give you a lighter flour, both in color

and texture. Unblanched, they produce a lot of oil and the resulting flour

(more of a meal than flour) will be denser, oilier, and thicker-and harder to

process in the Vitamix, but it can be done. Unpeeled almonds will leave flecks

of the brown skin in, which I don't mind in the least. I neither peel, nor

blanch mine, as a rule. Most almond " flour " sold in stores is really almond

meal-courser in texture. If you want a finely ground flour, you need to soak,

then dehydrate the almonds. Bit of effort, worth every bit of it.

>

>

>

>

>>>> I bought a expensive package of Flax high fiber chocolate chip muffins

>>>> at the local health food store the other day. When warmed they are

>>>> wonderful. First ingredient is ground flax seed. But at nearly $2 a

>>>> muffin, they are more than I want to do. I am trying to get bipolar son

>>>> who has gut issues to eat more fiber and it's a struggle as he gags at

>>>> many vegetables (partially his OCD and partially the meds he is on, as

>>>> he used to eat them before he went on meds for his multiple issues).

>>>> Anyhow. I am hoping to make a tasty muffin, high in fiber (these are 12

>>>> gms fiber per muffin) which tastes at least as good as these, but for a

>>>> fraction of the cost, using my VM to grind the larger quantities of flax

>>>> (I usually grind a few tbsp at a time for salads or simply add to

>>>> smoothie) needed for muffins, since it is the principle ingredient, then

>>>> add the other ingredients to the VM and mix and bake. I am pretty happy

>>>> he likes the store bought muffins, but he is open to my making them

>>>> fresh at home. Might even try other than chocolate chip-thinking

>>>> pineapple and coconut, blueberry, cranberry, and more? Maybe even carrot

>>>> pineapple? All using my friend the VitaMix.

>>>> Any thoughts?

>>>> Velda

>>>>

>>>

>>>

>>> ------------------------------------

>>>

>>> Please bookmark these pages:

>>>

>>> /links/

>>> (this is the Links page where I save the answers to FAQs and Answers,

Recipes, and LOTS of other helpful information - this page is always being added

to)

>>>

>>>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

>>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

Muffins are pretty forgiving and fool proof. You can use any liquid-apple

juice, milk, almond milk, rice milk, etc. Most people add an egg or two, I

substitute flax, chia, or tapioca gel in place of the egg. You need baking

POWDER, and your consistency for the batter should be about that of a thick

oatmeal. Sorry I can't give specific measurments, but you know me-buzz

everything in the Vitamix and hope for the best, hasn't failed me yet, lol. If

you tell me specifically what grains you want to try, or the type of muffins, I

can try to guestimate a recipe for you, but being gluten free, I haven't baked

with wheat in years, so if you are using that, I might be off base.

>

> I am guessing that it would not matter to have almond skin flecks in

> flax muffins, (GRIN) but I was more curious if it would affect the

> recipe which originally calls for the flour. Guess the best way is to

> give it a try. Not sure what to use as liquid component. I have never

> really tried to create a baked recipe for muffins, bread, or cakes.

> Velda

>

[Guest guest]

I would just as soon skip wheat, as the muffins I bought did not have

it. Here is the list on the package ingredients:

Ground flax seed, frozen egg whites, evaporated cane sugar, pure oats,

chocolate chips, water, expeller pressed safflower oil, plum puree,

aluminum free baking powder, natural vanilla extract, xanthum gum, soy

lecithin, cinnamon, sea salt, and maltodextrin.

I would like to get rid of the soy lecithin of course. There are 3

sugars I see (cane sugar, maltodextrin, and plum puree, as well as some

in the chocolate chips and I know there would be a easy way to sub in

raisins or date puree or?

Looks pretty easy since there is no real flour of any type, it's a

matter of knowing proportions and I could use egg white for now, or use

chia gel ( I do have chia I use in smoothies).

Velda

On 3/17/2012 3:37 PM, wrote:

> Muffins are pretty forgiving and fool proof. You can use any liquid-apple

juice, milk, almond milk, rice milk, etc. Most people add an egg or two, I

substitute flax, chia, or tapioca gel in place of the egg. You need baking

POWDER, and your consistency for the batter should be about that of a thick

oatmeal. Sorry I can't give specific measurments, but you know me-buzz

everything in the Vitamix and hope for the best, hasn't failed me yet, lol. If

you tell me specifically what grains you want to try, or the type of muffins, I

can try to guestimate a recipe for you, but being gluten free, I haven't baked

with wheat in years, so if you are using that, I might be off base.

>

>

>

>

>

>> I am guessing that it would not matter to have almond skin flecks in

>> flax muffins, (GRIN) but I was more curious if it would affect the

>> recipe which originally calls for the flour. Guess the best way is to

>> give it a try. Not sure what to use as liquid component. I have never

>> really tried to create a baked recipe for muffins, bread, or cakes.

>> Velda

>>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes,

and LOTS of other helpful information - this page is always being added to)

>

>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

That helps a lot! It would be very easy to sub or even leave out much of that.

The xanthum gum, soy lecithin and maltodextrin are all stabilizers, needed only

for shelf life, so making them fresh, you wouldn't need any of them! If it were

me, I would do the following:

Gring up about 3 cups (total) of flax,, oat groats, and red quinoa and/or

buckwheat groats. I would use equal amounts of the grains, and probably 1/2 cup

of the flax GROUND...then some additional flax as a gel to sub for the egg (you

could of course use eggs, if you do anyway) I would probably skip the oil

personally, since there is some oil in the flax, but it certainly wouldn't hurt

to add a splash of whatever oil you use-I would use sunflower oil, if any. As

for the plumb puree, I would either use applesauce made in the Vitamix, or just

some apple juice as part of the liquid. I would sweeten it with honey or agave,

adjusting to allow for if I used apple juice or apple sauce, whcih would also

add sweetness. I would buzz up the grains, add in enough liquid to make it a

thick batter, then add in probably a tablespoon of baking powder (another

easy-to-make-yourself ingrdient), then fold in your chips or berries. Like I

said, muffins are pretty straight forward and forgiving anyway! I might whip up

a batch for Bridgette to see what the verdict is!

> >> I am guessing that it would not matter to have almond skin flecks in

> >> flax muffins, (GRIN) but I was more curious if it would affect the

> >> recipe which originally calls for the flour. Guess the best way is to

> >> give it a try. Not sure what to use as liquid component. I have never

> >> really tried to create a baked recipe for muffins, bread, or cakes.

> >> Velda

> >>

> >

> >

> >

> > ------------------------------------

> >

> > Please bookmark these pages:

> >

> > /links/

> > (this is the Links page where I save the answers to FAQs and Answers,

Recipes, and LOTS of other helpful information - this page is always being added

to)

> >

> >

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

Oh this is a huge help. And I even have a small bag of red quinoa to

try! Even have some oat groats. How long does it take whole flax seed to

gel? I think I might add some raisins and let it VM slow to just chop

near end. I will try chia gel. Just won't tell Chris. haha.

I have some organic fugi apples to make apple sauce to use.

Need to learn to make my own baking powder after I use up what I have on

hand.

Thanks so very much. Will let you know how this turns out. I will likely

put chocolate chips in just so he is comparing them to the one's I

bought. Then I would like to try dried apricots and other things to see.

Mmmmmm

Velda

On 3/17/2012 4:42 PM, wrote:

> That helps a lot! It would be very easy to sub or even leave out much of

that. The xanthum gum, soy lecithin and maltodextrin are all stabilizers,

needed only for shelf life, so making them fresh, you wouldn't need any of them!

If it were me, I would do the following:

>

> Gring up about 3 cups (total) of flax,, oat groats, and red quinoa and/or

buckwheat groats. I would use equal amounts of the grains, and probably 1/2 cup

of the flax GROUND...then some additional flax as a gel to sub for the egg (you

could of course use eggs, if you do anyway) I would probably skip the oil

personally, since there is some oil in the flax, but it certainly wouldn't hurt

to add a splash of whatever oil you use-I would use sunflower oil, if any. As

for the plumb puree, I would either use applesauce made in the Vitamix, or just

some apple juice as part of the liquid. I would sweeten it with honey or agave,

adjusting to allow for if I used apple juice or apple sauce, whcih would also

add sweetness. I would buzz up the grains, add in enough liquid to make it a

thick batter, then add in probably a tablespoon of baking powder (another

easy-to-make-yourself ingrdient), then fold in your chips or berries. Like I

said, muffins are pretty straight forward and forgivi!

> ng anyway! I might whip up a batch for Bridgette to see what the verdict is!

>

>

>

>>>> I am guessing that it would not matter to have almond skin flecks in

>>>> flax muffins, (GRIN) but I was more curious if it would affect the

>>>> recipe which originally calls for the flour. Guess the best way is to

>>>> give it a try. Not sure what to use as liquid component. I have never

>>>> really tried to create a baked recipe for muffins, bread, or cakes.

>>>> Velda

>>>>

>>>

>>>

>>> ------------------------------------

>>>

>>> Please bookmark these pages:

>>>

>>> /links/

>>> (this is the Links page where I save the answers to FAQs and Answers,

Recipes, and LOTS of other helpful information - this page is always being added

to)

>>>

>>>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

>>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

For flax gel, just use about 2 tablespoons of flax to about 1/3 cup of liquid for each egg you want to sub for-mix the liquid in (can be juice or water, but MUST be WARM, not hot...stir it up with a fork (clumps on a spoon) cover it, and let it gel for about 5 minutes, then stir again. Should be the EXACT consistency of a beaten egg-if not, add more liquid or seed and let it gel again-pretty easy to adapt. Raisins would be great! Chia gel is made the same way. For tapioca gel, I cook the pearls with just enough water to cover the pearls, then buzz the whole gloppy mess up in the vitamix until it is the consistency I want (I am SO scientific)Sent from my iPadOn Mar 17, 2012, at 7:52 PM, Velda <solomon@...> wrote:

Oh this is a huge help. And I even have a small bag of red quinoa to

try! Even have some oat groats. How long does it take whole flax seed to

gel? I think I might add some raisins and let it VM slow to just chop

near end. I will try chia gel. Just won't tell Chris. haha.

I have some organic fugi apples to make apple sauce to use.

Need to learn to make my own baking powder after I use up what I have on

hand.

Thanks so very much. Will let you know how this turns out. I will likely

put chocolate chips in just so he is comparing them to the one's I

bought. Then I would like to try dried apricots and other things to see.

Mmmmmm

Velda

On 3/17/2012 4:42 PM, wrote:

> That helps a lot! It would be very easy to sub or even leave out much of that. The xanthum gum, soy lecithin and maltodextrin are all stabilizers, needed only for shelf life, so making them fresh, you wouldn't need any of them! If it were me, I would do the following:

>

> Gring up about 3 cups (total) of flax,, oat groats, and red quinoa and/or buckwheat groats. I would use equal amounts of the grains, and probably 1/2 cup of the flax GROUND...then some additional flax as a gel to sub for the egg (you could of course use eggs, if you do anyway) I would probably skip the oil personally, since there is some oil in the flax, but it certainly wouldn't hurt to add a splash of whatever oil you use-I would use sunflower oil, if any. As for the plumb puree, I would either use applesauce made in the Vitamix, or just some apple juice as part of the liquid. I would sweeten it with honey or agave, adjusting to allow for if I used apple juice or apple sauce, whcih would also add sweetness. I would buzz up the grains, add in enough liquid to make it a thick batter, then add in probably a tablespoon of baking powder (another easy-to-make-yourself ingrdient), then fold in your chips or berries. Like I said, muffins are pretty straight forward and forgivi!

> ng anyway! I might whip up a batch for Bridgette to see what the verdict is!

>

>

>

>>>> I am guessing that it would not matter to have almond skin flecks in

>>>> flax muffins, (GRIN) but I was more curious if it would affect the

>>>> recipe which originally calls for the flour. Guess the best way is to

>>>> give it a try. Not sure what to use as liquid component. I have never

>>>> really tried to create a baked recipe for muffins, bread, or cakes.

>>>> Velda

>>>>

>>>

>>>

>>> ------------------------------------

>>>

>>> Please bookmark these pages:

>>>

>>> /links/

>>> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

>>>

>>> /links/IMPORTANT__Membership__001327149393/

>>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

Hey , Do you ever use coconut flour?  Would it work in these muffins.  Maybe even some shredded coconut?Leanne

On Sat, Mar 17, 2012 at 5:09 PM, Berry <berrywell@...> wrote:

 

For flax gel, just use about 2 tablespoons of flax to about 1/3 cup of liquid for each egg you want to sub for-mix the liquid in (can be juice or water, but MUST be WARM, not hot...stir it up with a fork (clumps on a spoon) cover it, and let it gel for about 5 minutes, then stir again.  Should be the EXACT consistency of a beaten egg-if not, add more liquid or seed and let it gel again-pretty easy to adapt.  Raisins would be great!    Chia gel is made the same way.  For tapioca gel, I cook the pearls with just enough water to cover the pearls, then buzz the whole gloppy mess up in the vitamix until it is the consistency I want (I am SO scientific)

Sent from my iPadOn Mar 17, 2012, at 7:52 PM, Velda <solomon@...> wrote:

 

Oh this is a huge help. And I even have a small bag of red quinoa to

try! Even have some oat groats. How long does it take whole flax seed to

gel? I think I might add some raisins and let it VM slow to just chop

near end. I will try chia gel. Just won't tell Chris. haha.

I have some organic fugi apples to make apple sauce to use.

Need to learn to make my own baking powder after I use up what I have on

hand.

Thanks so very much. Will let you know how this turns out. I will likely

put chocolate chips in just so he is comparing them to the one's I

bought. Then I would like to try dried apricots and other things to see.

Mmmmmm

Velda

On 3/17/2012 4:42 PM, wrote:

> That helps a lot! It would be very easy to sub or even leave out much of that. The xanthum gum, soy lecithin and maltodextrin are all stabilizers, needed only for shelf life, so making them fresh, you wouldn't need any of them! If it were me, I would do the following:

>

> Gring up about 3 cups (total) of flax,, oat groats, and red quinoa and/or buckwheat groats. I would use equal amounts of the grains, and probably 1/2 cup of the flax GROUND...then some additional flax as a gel to sub for the egg (you could of course use eggs, if you do anyway) I would probably skip the oil personally, since there is some oil in the flax, but it certainly wouldn't hurt to add a splash of whatever oil you use-I would use sunflower oil, if any. As for the plumb puree, I would either use applesauce made in the Vitamix, or just some apple juice as part of the liquid. I would sweeten it with honey or agave, adjusting to allow for if I used apple juice or apple sauce, whcih would also add sweetness. I would buzz up the grains, add in enough liquid to make it a thick batter, then add in probably a tablespoon of baking powder (another easy-to-make-yourself ingrdient), then fold in your chips or berries. Like I said, muffins are pretty straight forward and forgivi!

> ng anyway! I might whip up a batch for Bridgette to see what the verdict is!

>

>

>

>>>> I am guessing that it would not matter to have almond skin flecks in

>>>> flax muffins, (GRIN) but I was more curious if it would affect the

>>>> recipe which originally calls for the flour. Guess the best way is to

>>>> give it a try. Not sure what to use as liquid component. I have never

>>>> really tried to create a baked recipe for muffins, bread, or cakes.

>>>> Velda

>>>>

>>>

>>>

>>> ------------------------------------

>>>

>>> Please bookmark these pages:

>>>

>>> /links/

>>> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

>>>

>>> /links/IMPORTANT__Membership__001327149393/

>>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

I haven't used coconut flour in years, but I see no reason it wouldn't work just fine! Sounds delish!Sent from my iPadOn Mar 17, 2012, at 8:25 PM, Leanne Spiller <ljsrtcan@...> wrote:

Hey , Do you ever use coconut flour? Would it work in these muffins. Maybe even some shredded coconut?Leanne

On Sat, Mar 17, 2012 at 5:09 PM, Berry <berrywell@...> wrote:

For flax gel, just use about 2 tablespoons of flax to about 1/3 cup of liquid for each egg you want to sub for-mix the liquid in (can be juice or water, but MUST be WARM, not hot...stir it up with a fork (clumps on a spoon) cover it, and let it gel for about 5 minutes, then stir again. Should be the EXACT consistency of a beaten egg-if not, add more liquid or seed and let it gel again-pretty easy to adapt. Raisins would be great! Chia gel is made the same way. For tapioca gel, I cook the pearls with just enough water to cover the pearls, then buzz the whole gloppy mess up in the vitamix until it is the consistency I want (I am SO scientific)

Sent from my iPadOn Mar 17, 2012, at 7:52 PM, Velda <solomon@...> wrote:

Oh this is a huge help. And I even have a small bag of red quinoa to

try! Even have some oat groats. How long does it take whole flax seed to

gel? I think I might add some raisins and let it VM slow to just chop

near end. I will try chia gel. Just won't tell Chris. haha.

I have some organic fugi apples to make apple sauce to use.

Need to learn to make my own baking powder after I use up what I have on

hand.

Thanks so very much. Will let you know how this turns out. I will likely

put chocolate chips in just so he is comparing them to the one's I

bought. Then I would like to try dried apricots and other things to see.

Mmmmmm

Velda

On 3/17/2012 4:42 PM, wrote:

> That helps a lot! It would be very easy to sub or even leave out much of that. The xanthum gum, soy lecithin and maltodextrin are all stabilizers, needed only for shelf life, so making them fresh, you wouldn't need any of them! If it were me, I would do the following:

>

> Gring up about 3 cups (total) of flax,, oat groats, and red quinoa and/or buckwheat groats. I would use equal amounts of the grains, and probably 1/2 cup of the flax GROUND...then some additional flax as a gel to sub for the egg (you could of course use eggs, if you do anyway) I would probably skip the oil personally, since there is some oil in the flax, but it certainly wouldn't hurt to add a splash of whatever oil you use-I would use sunflower oil, if any. As for the plumb puree, I would either use applesauce made in the Vitamix, or just some apple juice as part of the liquid. I would sweeten it with honey or agave, adjusting to allow for if I used apple juice or apple sauce, whcih would also add sweetness. I would buzz up the grains, add in enough liquid to make it a thick batter, then add in probably a tablespoon of baking powder (another easy-to-make-yourself ingrdient), then fold in your chips or berries. Like I said, muffins are pretty straight forward and forgivi!

> ng anyway! I might whip up a batch for Bridgette to see what the verdict is!

>

>

>

>>>> I am guessing that it would not matter to have almond skin flecks in

>>>> flax muffins, (GRIN) but I was more curious if it would affect the

>>>> recipe which originally calls for the flour. Guess the best way is to

>>>> give it a try. Not sure what to use as liquid component. I have never

>>>> really tried to create a baked recipe for muffins, bread, or cakes.

>>>> Velda

>>>>

>>>

>>>

>>> ------------------------------------

>>>

>>> Please bookmark these pages:

>>>

>>> /links/

>>> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

>>>

>>> /links/IMPORTANT__Membership__001327149393/

>>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

You brought back a memory. There was  a family my parents were good

friends with when they were first married and living near the prison

where both the men worked. They had a son who was just weeks younger

than I am. They went on to have several more children, but when we

lived close together, there were just (no I did not name my

after him) and I. Then his sister came along and a parent died

back in Ohio, where they were from and they left CA and moved back

to Logan Ohio to run the family store because Grandma could not do

it after Grandpa died. They still live in or near Logan. Anyhow,

Sterling, Chris's Dad, was the cook in their house, which was

extremely amusing because his wife, Rosie, was a nutritionist and

taught at the college! Anyhow, Sterling made this fabulous tapioca

pudding from large pearl tapioca. I had it I am quite sure as a

toddler as Rosie babysat me with her kids when my Mom, a teacher and

my Dad, who worked at the prison with Sterling, needed a sitter.

Then Mom and I visited them in Ohio when I graduated high school and

I really learned to love it. After I graduated college and went into

the Navy, I visited them over New Years on my first leave from the

Navy. I got my fix of his tapioca again. I have never been able to

duplicate his recipe and he is long gone. But I still remember how

good it was.

And thanks for the directions for the gels. I have made chia gel,

just not flax and was not sure of proportions.

Velda

On 3/17/2012 5:09 PM, Berry wrote:

For flax gel, just use about 2 tablespoons of flax to about

1/3 cup of liquid for each egg you want to sub for-mix the

liquid in (can be juice or water, but MUST be WARM, not

hot...stir it up with a fork (clumps on a spoon) cover it, and

let it gel for about 5 minutes, then stir again.  Should be the

EXACT consistency of a beaten egg-if not, add more liquid or

seed and let it gel again-pretty easy to adapt.  Raisins would

be great!    Chia gel is made the same way.  For tapioca gel, I

cook the pearls with just enough water to cover the pearls, then

buzz the whole gloppy mess up in the vitamix until it is the

consistency I want (I am SO scientific)

Sent from my iPad

On Mar 17, 2012, at 7:52 PM, Velda <solomon@...>

wrote:

 

Oh this is a huge help. And I even have a small bag of

red quinoa to

try! Even have some oat groats. How long does it take

whole flax seed to

gel? I think I might add some raisins and let it VM slow

to just chop

near end. I will try chia gel. Just won't tell Chris.

haha.

I have some organic fugi apples to make apple sauce to

use.

Need to learn to make my own baking powder after I use up

what I have on

hand.

Thanks so very much. Will let you know how this turns out.

I will likely

put chocolate chips in just so he is comparing them to the

one's I

bought. Then I would like to try dried apricots and other

things to see.

Mmmmmm

Velda

On 3/17/2012 4:42 PM, wrote:

> That helps a lot! It would be very easy to sub or

even leave out much of that. The xanthum gum, soy lecithin

and maltodextrin are all stabilizers, needed only for

shelf life, so making them fresh, you wouldn't need any of

them! If it were me, I would do the following:

>

> Gring up about 3 cups (total) of flax,, oat groats,

and red quinoa and/or buckwheat groats. I would use equal

amounts of the grains, and probably 1/2 cup of the flax

GROUND...then some additional flax as a gel to sub for the

egg (you could of course use eggs, if you do anyway) I

would probably skip the oil personally, since there is

some oil in the flax, but it certainly wouldn't hurt to

add a splash of whatever oil you use-I would use sunflower

oil, if any. As for the plumb puree, I would either use

applesauce made in the Vitamix, or just some apple juice

as part of the liquid. I would sweeten it with honey or

agave, adjusting to allow for if I used apple juice or

apple sauce, whcih would also add sweetness. I would buzz

up the grains, add in enough liquid to make it a thick

batter, then add in probably a tablespoon of baking powder

(another easy-to-make-yourself ingrdient), then fold in

your chips or berries. Like I said, muffins are pretty

straight forward and fo!

rgivi!

> ng anyway! I might whip up a batch for Bridgette to

see what the verdict is!

>

>

>

>>>> I am guessing that it would not matter to

have almond skin flecks in

>>>> flax muffins, (GRIN) but I was more

curious if it would affect the

>>>> recipe which originally calls for the

flour. Guess the best way is to

>>>> give it a try. Not sure what to use as

liquid component. I have never

>>>> really tried to create a baked recipe for

muffins, bread, or cakes.

>>>> Velda

>>>>

>>>

>>>

>>> ------------------------------------

>>>

>>> Please bookmark these pages:

>>>

>>> /links/

>>> (this is the Links page where I save the

answers to FAQs and Answers, Recipes, and LOTS of other

helpful information - this page is always being added to)

>>>

>>> /links/IMPORTANT__Membership__001327149393/

>>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING

TOO MUCH MAIL! (if you unsubscribe, you will lose access

to the Links page - an Encyclopedia of Collected Vitamix

Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can

STILL visit the Links page and read messages online!

Groups Links

>>>

>>>

>>>

>>>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to

FAQs and Answers, Recipes, and LOTS of other helpful

information - this page is always being added to)

>

> /links/IMPORTANT__Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH

MAIL! (if you unsubscribe, you will lose access to the

Links page - an Encyclopedia of Collected Vitamix Wisdom!

Go to this link to learn how to stop mail from coming, but

STILL be a member of the group so you can STILL visit the

Links page and read messages online!

[Guest guest]

I was already thinking how good pineapple and coconut would be in

the muffins.

mmmmmmmm

VElda

On 3/17/2012 5:25 PM, Leanne Spiller wrote:

Hey ,

Do you ever use coconut flour?  Would it work in these muffins. 

Maybe even some shredded coconut?

Leanne

On Sat, Mar 17, 2012 at 5:09 PM,

Berry <berrywell@...>

wrote:

 

For flax gel, just use about 2 tablespoons of

flax to about 1/3 cup of liquid for each egg you

want to sub for-mix the liquid in (can be juice or

water, but MUST be WARM, not hot...stir it up with a

fork (clumps on a spoon) cover it, and let it gel

for about 5 minutes, then stir again.  Should be the

EXACT consistency of a beaten egg-if not, add more

liquid or seed and let it gel again-pretty easy to

adapt.  Raisins would be great!    Chia gel is made

the same way.  For tapioca gel, I cook the pearls

with just enough water to cover the pearls, then

buzz the whole gloppy mess up in the vitamix until

it is the consistency I want (I am SO scientific)

Sent from my iPad

On Mar 17, 2012, at 7:52 PM, Velda <solomon@...>

wrote:

 

Oh this is a huge help. And I even have a

small bag of red quinoa to

try! Even have some oat groats. How long

does it take whole flax seed to

gel? I think I might add some raisins and

let it VM slow to just chop

near end. I will try chia gel. Just won't

tell Chris. haha.

I have some organic fugi apples to make

apple sauce to use.

Need to learn to make my own baking powder

after I use up what I have on

hand.

Thanks so very much. Will let you know how

this turns out. I will likely

put chocolate chips in just so he is

comparing them to the one's I

bought. Then I would like to try dried

apricots and other things to see.

Mmmmmm

Velda

On 3/17/2012 4:42 PM, wrote:

> That helps a lot! It would be very

easy to sub or even leave out much of

that. The xanthum gum, soy lecithin and

maltodextrin are all stabilizers, needed

only for shelf life, so making them fresh,

you wouldn't need any of them! If it were

me, I would do the following:

>

> Gring up about 3 cups (total) of

flax,, oat groats, and red quinoa and/or

buckwheat groats. I would use equal

amounts of the grains, and probably 1/2

cup of the flax GROUND...then some

additional flax as a gel to sub for the

egg (you could of course use eggs, if you

do anyway) I would probably skip the oil

personally, since there is some oil in the

flax, but it certainly wouldn't hurt to

add a splash of whatever oil you use-I

would use sunflower oil, if any. As for

the plumb puree, I would either use

applesauce made in the Vitamix, or just

some apple juice as part of the liquid. I

would sweeten it with honey or agave,

adjusting to allow for if I used apple

juice or apple sauce, whcih would also add

sweetness. I would buzz up the grains, add

in enough liquid to make it a thick

batter, then add in probably a tablespoon

of baking powder (another

easy-to-make-yourself ingrdient), then

fold in your chips or berries. Like I

said, muffins are pretty straight forward

and forgivi!

> ng anyway! I might whip up a batch

for Bridgette to see what the verdict is!

>

>

>

>>>> I am guessing that it

would not matter to have almond skin

flecks in

>>>> flax muffins, (GRIN) but

I was more curious if it would affect the

>>>> recipe which originally

calls for the flour. Guess the best way is

to

>>>> give it a try. Not sure

what to use as liquid component. I have

never

>>>> really tried to create a

baked recipe for muffins, bread, or cakes.

>>>> Velda

>>>>

>>>

>>>

>>>

------------------------------------

>>>

>>> Please bookmark these pages:

>>>

>>> /links/

>>> (this is the Links page where

I save the answers to FAQs and Answers,

Recipes, and LOTS of other helpful

information - this page is always being

added to)

>>>

>>> /links/IMPORTANT__Membership__001327149393/

>>> PLEASE DON'T UNSUBSCRIBE IF

YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the

Links page - an Encyclopedia of Collected

Vitamix Wisdom! Go to this link to learn

how to stop mail from coming, but STILL be

a member of the group so you can STILL

visit the Links page and read messages

online!

[Guest guest]

Velda:

A few weeks ago they were demonstrating a One Minute Muffin on Dr. Oz that

requires 1/4 cup ground flax and allows you to add the other ingredients, stir

it up and microwave for 1 minute and have a muffin.

Below is the basic recipe but if you put One Minute Muffin in a search engine,

lots and lots of variations come up, including chocolate ones...love the one for

corn muffin to eat with my chili and not worry about tempting leftovers.

If you use a microwave, your son may enjoy stirring up his own muffin in a cup

and watching the muffin puff up out of the cup.

One Minute Muffins:

Ingredients

Makes one serving

 

1/4 cup ground flax

1 tsp baking powder

2 tsp cinnamon

1 tsp coconut oil

1 egg

1 packet stevia

 

Directions

Mix all ingredients together in a mug and microwave for 50 -60 seconds. Allow to

cool to a safe temperature and enjoy!

Know this isn't using the Vitamix but if you need a muffin in a hurry.

DD

P.S. I have put quite a few of the variations on a word document for my

reference. If you would like a copy, I can send it directly to your email

address.

>

> I bought a expensive package of Flax high fiber chocolate chip muffins

> at the local health food store the other day. When warmed they are

> wonderful. First ingredient is ground flax seed. But at nearly $2 a

> muffin, they are more than I want to do. I am trying to get bipolar son

> who has gut issues to eat more fiber and it's a struggle as he gags at

> many vegetables (partially his OCD and partially the meds he is on, as

> he used to eat them before he went on meds for his multiple issues).

> Anyhow. I am hoping to make a tasty muffin, high in fiber (these are 12

> gms fiber per muffin) which tastes at least as good as these, but for a

> fraction of the cost, using my VM to grind the larger quantities of flax

> (I usually grind a few tbsp at a time for salads or simply add to

> smoothie) needed for muffins, since it is the principle ingredient, then

> add the other ingredients to the VM and mix and bake. I am pretty happy

> he likes the store bought muffins, but he is open to my making them

> fresh at home. Might even try other than chocolate chip-thinking

> pineapple and coconut, blueberry, cranberry, and more? Maybe even carrot

> pineapple? All using my friend the VitaMix.

> Any thoughts?

> Velda

>

[Guest guest]

Healthkismet,

I have been making MIM for years, but have never heard of a corn muffin version. Would you please share the recipe?

Thanks.

tf

[Guest guest]

If you wouldn't mind, I would like a copy.Thanks,TrishSent from my iPadOn Mar 18, 2012, at 2:54 AM, "healthkismet" <jbddbooth@...> wrote:

Velda:

A few weeks ago they were demonstrating a One Minute Muffin on Dr. Oz that requires 1/4 cup ground flax and allows you to add the other ingredients, stir it up and microwave for 1 minute and have a muffin.

Below is the basic recipe but if you put One Minute Muffin in a search engine, lots and lots of variations come up, including chocolate ones...love the one for corn muffin to eat with my chili and not worry about tempting leftovers.

If you use a microwave, your son may enjoy stirring up his own muffin in a cup and watching the muffin puff up out of the cup.

One Minute Muffins:

Ingredients

Makes one serving

1/4 cup ground flax

1 tsp baking powder

2 tsp cinnamon

1 tsp coconut oil

1 egg

1 packet stevia

Directions

Mix all ingredients together in a mug and microwave for 50 -60 seconds. Allow to cool to a safe temperature and enjoy!

Know this isn't using the Vitamix but if you need a muffin in a hurry.

DD

P.S. I have put quite a few of the variations on a word document for my reference. If you would like a copy, I can send it directly to your email address.

>

> I bought a expensive package of Flax high fiber chocolate chip muffins

> at the local health food store the other day. When warmed they are

> wonderful. First ingredient is ground flax seed. But at nearly $2 a

> muffin, they are more than I want to do. I am trying to get bipolar son

> who has gut issues to eat more fiber and it's a struggle as he gags at

> many vegetables (partially his OCD and partially the meds he is on, as

> he used to eat them before he went on meds for his multiple issues).

> Anyhow. I am hoping to make a tasty muffin, high in fiber (these are 12

> gms fiber per muffin) which tastes at least as good as these, but for a

> fraction of the cost, using my VM to grind the larger quantities of flax

> (I usually grind a few tbsp at a time for salads or simply add to

> smoothie) needed for muffins, since it is the principle ingredient, then

> add the other ingredients to the VM and mix and bake. I am pretty happy

> he likes the store bought muffins, but he is open to my making them

> fresh at home. Might even try other than chocolate chip-thinking

> pineapple and coconut, blueberry, cranberry, and more? Maybe even carrot

> pineapple? All using my friend the VitaMix.

> Any thoughts?

> Velda

>

=

[Guest guest]

I am totally laughing at myself right now... I seriously do not know how I turn something so seemingly easy into something ridiculously impossible, lol!After reading your wonderful instructions, , I thought to myself, "I can do that! I can make those muffins! But wait - I don't have applesauce. That's okay, I've been wanting pumpkin muffins lately anyway, I'll just wing it and make some muffins with this can of pumpkin that I have sitting here in my cupboard..."So I started out by measuring my three cups of grains into my dry container. Uh oh, I'm out of flax seed... that's okay, I'll just sub in chia seed. But... what if 1/2 cup chia seed doesn't behave in the same manner as 1/2 cup flax seed? Okay, so I'll cut the chia back to 1/4 cup, and add some other grains to make up for it. I ended up with: 1 cup gf oats, 1 cup quinoa, 1/4 cup chia seed, 1/4 hemp seed, 1/4 cup already ground rice flour, and ummm... 1/4 cup something else (can't remember what now, but it must have been an excellent choice!). Threw all that into the dry container, turned it on, and ground up all the grains. Once done, I looked inside and thought to myself, "there is NO way that the rest of my ingredients are going to fit into this container. So I smartly transferred everything to my 64 oz. wet container, but before the transfer I became curious if 3 cups pre-ground grounds amounted to 3 cups post-ground grains, so I measured the flour out as I transferred it to the larger container. Guess what? I ended up with 3 and 2/3 cup flour. Did I keep out that extra 2/3 cup flour? Nope, I threw it in.Next I cracked open an egg, threw it in. Then added 1/4 cup grapeseed oil. Then the can of pumpkin, then a splash of apple juice ala style (aka no measuring - just poured some in until I thought it might be enough). Then I added a tablespoon of baking powder and some shakes (quite a few) of pumpkin pie spice. Turned the VM on variable 1, quickly up to 10, then switched to high... Whoa! Didn't like that sound at all! Never heard it before! Not much was moving - all that flour at the bottom, liquids at the top, and nothing really moving. So I GRABBED my tamper and started jabbing away like a mad woman!! Alas, it was too late. My beloved machine shut down. Sigh.So I pulled everything out of the container into a mixing bowl, and as I did, I empathized with my dear VM machine. Man! That concoction was dense!! And dry, too! So I started adding liquids. First I added apple juice - LOTS of it. Then I gave the batter a taste, and I decided that any more apple juice was going to make it taste, well, odd. Then I realized that it was missing something - salt. So I added a bit of that. It still tasted off. So I added some brown sugar, and that helped some. Still, it was too dry (I had in my mind that I was shooting for a thick pancake batter consistency, and I was closer to a slimy, gooey, giant gob. So I started adding milk. and more milk. and MORE milk. I FINALLY got to a thick pancake batter, but there were still hard lumps in it left from when I ground the grains into flour - some of the flour had gotten stuck in the bottom corners of the container and got pretty compacted, like into little bricks... and that bugged me, so I poured the whole mess BACK into the wet container, crossed my fingers, turned it on, and watched it (with relief) as it drew the mixture down into the blades at the bottom and took care of obliterating those little flour bricks for me. Ahhhh, I love my VM. :)So! I then poured the batter into my muffin tin, and popped that into the oven. I've been cooking the muffins now for I have no earthly idea how long, but it seems like an eternity. I thought they were done once, so I took them out, let them cool for a few minutes, and then popped one of the muffins out of the tin... but it was still gooey on bottom, so back into the oven it went! I will say, they don't look like any muffins I have ever seen before. Definitely not fluffy and puffy. More like... dense. I'll let y'all know how they turn out later.FrannyOn Mar 17, 2012, at 6:42 PM, wrote:

That helps a lot! It would be very easy to sub or even leave out much of that. The xanthum gum, soy lecithin and maltodextrin are all stabilizers, needed only for shelf life, so making them fresh, you wouldn't need any of them! If it were me, I would do the following:

Gring up about 3 cups (total) of flax,, oat groats, and red quinoa and/or buckwheat groats. I would use equal amounts of the grains, and probably 1/2 cup of the flax GROUND...then some additional flax as a gel to sub for the egg (you could of course use eggs, if you do anyway) I would probably skip the oil personally, since there is some oil in the flax, but it certainly wouldn't hurt to add a splash of whatever oil you use-I would use sunflower oil, if any. As for the plumb puree, I would either use applesauce made in the Vitamix, or just some apple juice as part of the liquid. I would sweeten it with honey or agave, adjusting to allow for if I used apple juice or apple sauce, whcih would also add sweetness. I would buzz up the grains, add in enough liquid to make it a thick batter, then add in probably a tablespoon of baking powder (another easy-to-make-yourself ingrdient), then fold in your chips or berries. Like I said, muffins are pretty straight forward and forgiving anyway! I might whip up a batch for Bridgette to see what the verdict is!

> >> I am guessing that it would not matter to have almond skin flecks in

> >> flax muffins, (GRIN) but I was more curious if it would affect the

> >> recipe which originally calls for the flour. Guess the best way is to

> >> give it a try. Not sure what to use as liquid component. I have never

> >> really tried to create a baked recipe for muffins, bread, or cakes.

> >> Velda

> >>

> >

> >

> >

> > ------------------------------------

> >

> > Please bookmark these pages:

> >

> > /links/

> > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

> >

> > /links/IMPORTANT__Membership__001327149393/

> > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

LOL, Franny-I LOVE that you tried! I should have mentioned that overmixing muffins will make them flat-they just need to have the wet ingredients sort of folded in to the dry-so lower speeds, tamping, and/or adding liquids in first, but I bet they end up tasting yummy anyway! If it were me, and I had realized they had gone past the "muffin" consistency, I would have just turned them in to pancakes, lol. Good on you for giving it a go! You will know for next time what to do. The batter should have been a thick, lightly mixed batter, very thick like oatmeal.Sent from my iPadOn Mar 18, 2012, at 6:50 PM, Franny Lesniak <frannyfly@...> wrote:

I am totally laughing at myself right now... I seriously do not know how I turn something so seemingly easy into something ridiculously impossible, lol!After reading your wonderful instructions, , I thought to myself, "I can do that! I can make those muffins! But wait - I don't have applesauce. That's okay, I've been wanting pumpkin muffins lately anyway, I'll just wing it and make some muffins with this can of pumpkin that I have sitting here in my cupboard..."So I started out by measuring my three cups of grains into my dry container. Uh oh, I'm out of flax seed... that's okay, I'll just sub in chia seed. But... what if 1/2 cup chia seed doesn't behave in the same manner as 1/2 cup flax seed? Okay, so I'll cut the chia back to 1/4 cup, and add some other grains to make up for it. I ended up with: 1 cup gf oats, 1 cup quinoa, 1/4 cup chia seed, 1/4 hemp seed, 1/4 cup already ground rice flour, and ummm... 1/4 cup something else (can't remember what now, but it must have been an excellent choice!). Threw all that into the dry container, turned it on, and ground up all the grains. Once done, I looked inside and thought to myself, "there is NO way that the rest of my ingredients are going to fit into this container. So I smartly transferred everything to my 64 oz. wet container, but before the transfer I became curious if 3 cups pre-ground grounds amounted to 3 cups post-ground grains, so I measured the flour out as I transferred it to the larger container. Guess what? I ended up with 3 and 2/3 cup flour. Did I keep out that extra 2/3 cup flour? Nope, I threw it in.Next I cracked open an egg, threw it in. Then added 1/4 cup grapeseed oil. Then the can of pumpkin, then a splash of apple juice ala style (aka no measuring - just poured some in until I thought it might be enough). Then I added a tablespoon of baking powder and some shakes (quite a few) of pumpkin pie spice. Turned the VM on variable 1, quickly up to 10, then switched to high... Whoa! Didn't like that sound at all! Never heard it before! Not much was moving - all that flour at the bottom, liquids at the top, and nothing really moving. So I GRABBED my tamper and started jabbing away like a mad woman!! Alas, it was too late. My beloved machine shut down. Sigh.So I pulled everything out of the container into a mixing bowl, and as I did, I empathized with my dear VM machine. Man! That concoction was dense!! And dry, too! So I started adding liquids. First I added apple juice - LOTS of it. Then I gave the batter a taste, and I decided that any more apple juice was going to make it taste, well, odd. Then I realized that it was missing something - salt. So I added a bit of that. It still tasted off. So I added some brown sugar, and that helped some. Still, it was too dry (I had in my mind that I was shooting for a thick pancake batter consistency, and I was closer to a slimy, gooey, giant gob. So I started adding milk. and more milk. and MORE milk. I FINALLY got to a thick pancake batter, but there were still hard lumps in it left from when I ground the grains into flour - some of the flour had gotten stuck in the bottom corners of the container and got pretty compacted, like into little bricks... and that bugged me, so I poured the whole mess BACK into the wet container, crossed my fingers, turned it on, and watched it (with relief) as it drew the mixture down into the blades at the bottom and took care of obliterating those little flour bricks for me. Ahhhh, I love my VM. :)So! I then poured the batter into my muffin tin, and popped that into the oven. I've been cooking the muffins now for I have no earthly idea how long, but it seems like an eternity. I thought they were done once, so I took them out, let them cool for a few minutes, and then popped one of the muffins out of the tin... but it was still gooey on bottom, so back into the oven it went! I will say, they don't look like any muffins I have ever seen before. Definitely not fluffy and puffy. More like... dense. I'll let y'all know how they turn out later.FrannyOn Mar 17, 2012, at 6:42 PM, wrote:

That helps a lot! It would be very easy to sub or even leave out much of that. The xanthum gum, soy lecithin and maltodextrin are all stabilizers, needed only for shelf life, so making them fresh, you wouldn't need any of them! If it were me, I would do the following:

Gring up about 3 cups (total) of flax,, oat groats, and red quinoa and/or buckwheat groats. I would use equal amounts of the grains, and probably 1/2 cup of the flax GROUND...then some additional flax as a gel to sub for the egg (you could of course use eggs, if you do anyway) I would probably skip the oil personally, since there is some oil in the flax, but it certainly wouldn't hurt to add a splash of whatever oil you use-I would use sunflower oil, if any. As for the plumb puree, I would either use applesauce made in the Vitamix, or just some apple juice as part of the liquid. I would sweeten it with honey or agave, adjusting to allow for if I used apple juice or apple sauce, whcih would also add sweetness. I would buzz up the grains, add in enough liquid to make it a thick batter, then add in probably a tablespoon of baking powder (another easy-to-make-yourself ingrdient), then fold in your chips or berries. Like I said, muffins are pretty straight forward and forgiving anyway! I might whip up a batch for Bridgette to see what the verdict is!

> >> I am guessing that it would not matter to have almond skin flecks in

> >> flax muffins, (GRIN) but I was more curious if it would affect the

> >> recipe which originally calls for the flour. Guess the best way is to

> >> give it a try. Not sure what to use as liquid component. I have never

> >> really tried to create a baked recipe for muffins, bread, or cakes.

> >> Velda

> >>

> >

> >

> >

> > ------------------------------------

> >

> > Please bookmark these pages:

> >

> > /links/

> > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

> >

> > /links/IMPORTANT__Membership__001327149393/

> > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

Oh Franny - this CRACKED ME UP! I need a new folder in the links section for funny Vitamix stories :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Mar 18, 2012, at 6:50 PM, Franny Lesniak wrote:

I am totally laughing at myself right now... I seriously do not know how I turn something so seemingly easy into something ridiculously impossible, lol!After reading your wonderful instructions, , I thought to myself, "I can do that! I can make those muffins! But wait - I don't have applesauce. That's okay, I've been wanting pumpkin muffins lately anyway, I'll just wing it and make some muffins with this can of pumpkin that I have sitting here in my cupboard..."So I started out by measuring my three cups of grains into my dry container. Uh oh, I'm out of flax seed... that's okay, I'll just sub in chia seed. But... what if 1/2 cup chia seed doesn't behave in the same manner as 1/2 cup flax seed? Okay, so I'll cut the chia back to 1/4 cup, and add some other grains to make up for it. I ended up with: 1 cup gf oats, 1 cup quinoa, 1/4 cup chia seed, 1/4 hemp seed, 1/4 cup already ground rice flour, and ummm... 1/4 cup something else (can't remember what now, but it must have been an excellent choice!). Threw all that into the dry container, turned it on, and ground up all the grains. Once done, I looked inside and thought to myself, "there is NO way that the rest of my ingredients are going to fit into this container. So I smartly transferred everything to my 64 oz. wet container, but before the transfer I became curious if 3 cups pre-ground grounds amounted to 3 cups post-ground grains, so I measured the flour out as I transferred it to the larger container. Guess what? I ended up with 3 and 2/3 cup flour. Did I keep out that extra 2/3 cup flour? Nope, I threw it in.Next I cracked open an egg, threw it in. Then added 1/4 cup grapeseed oil. Then the can of pumpkin, then a splash of apple juice ala style (aka no measuring - just poured some in until I thought it might be enough). Then I added a tablespoon of baking powder and some shakes (quite a few) of pumpkin pie spice. Turned the VM on variable 1, quickly up to 10, then switched to high... Whoa! Didn't like that sound at all! Never heard it before! Not much was moving - all that flour at the bottom, liquids at the top, and nothing really moving. So I GRABBED my tamper and started jabbing away like a mad woman!! Alas, it was too late. My beloved machine shut down. Sigh.So I pulled everything out of the container into a mixing bowl, and as I did, I empathized with my dear VM machine. Man! That concoction was dense!! And dry, too! So I started adding liquids. First I added apple juice - LOTS of it. Then I gave the batter a taste, and I decided that any more apple juice was going to make it taste, well, odd. Then I realized that it was missing something - salt. So I added a bit of that. It still tasted off. So I added some brown sugar, and that helped some. Still, it was too dry (I had in my mind that I was shooting for a thick pancake batter consistency, and I was closer to a slimy, gooey, giant gob. So I started adding milk. and more milk. and MORE milk. I FINALLY got to a thick pancake batter, but there were still hard lumps in it left from when I ground the grains into flour - some of the flour had gotten stuck in the bottom corners of the container and got pretty compacted, like into little bricks... and that bugged me, so I poured the whole mess BACK into the wet container, crossed my fingers, turned it on, and watched it (with relief) as it drew the mixture down into the blades at the bottom and took care of obliterating those little flour bricks for me. Ahhhh, I love my VM. :)So! I then poured the batter into my muffin tin, and popped that into the oven. I've been cooking the muffins now for I have no earthly idea how long, but it seems like an eternity. I thought they were done once, so I took them out, let them cool for a few minutes, and then popped one of the muffins out of the tin... but it was still gooey on bottom, so back into the oven it went! I will say, they don't look like any muffins I have ever seen before. Definitely not fluffy and puffy. More like... dense. I'll let y'all know how they turn out later.FrannyOn Mar 17, 2012, at 6:42 PM, wrote:

That helps a lot! It would be very easy to sub or even leave out much of that. The xanthum gum, soy lecithin and maltodextrin are all stabilizers, needed only for shelf life, so making them fresh, you wouldn't need any of them! If it were me, I would do the following:

Gring up about 3 cups (total) of flax,, oat groats, and red quinoa and/or buckwheat groats. I would use equal amounts of the grains, and probably 1/2 cup of the flax GROUND...then some additional flax as a gel to sub for the egg (you could of course use eggs, if you do anyway) I would probably skip the oil personally, since there is some oil in the flax, but it certainly wouldn't hurt to add a splash of whatever oil you use-I would use sunflower oil, if any. As for the plumb puree, I would either use applesauce made in the Vitamix, or just some apple juice as part of the liquid. I would sweeten it with honey or agave, adjusting to allow for if I used apple juice or apple sauce, whcih would also add sweetness. I would buzz up the grains, add in enough liquid to make it a thick batter, then add in probably a tablespoon of baking powder (another easy-to-make-yourself ingrdient), then fold in your chips or berries. Like I said, muffins are pretty straight forward and forgiving anyway! I might whip up a batch for Bridgette to see what the verdict is!

> >> I am guessing that it would not matter to have almond skin flecks in

> >> flax muffins, (GRIN) but I was more curious if it would affect the

> >> recipe which originally calls for the flour. Guess the best way is to

> >> give it a try. Not sure what to use as liquid component. I have never

> >> really tried to create a baked recipe for muffins, bread, or cakes.

> >> Velda

> >>

> >

> >

> >

> > ------------------------------------

> >

> > Please bookmark these pages:

> >

> > /links/

> > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

> >

> > /links/IMPORTANT__Membership__001327149393/

> > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

I will look that up, I missed that episode and I don't miss very many of

his shows! I do recall the preview for it but had forgotten. I can use

the VM to grind the flax and could multiply the recipe. I won't use a

coffee mug like I think they used, but will use a muffin pan.

Thanks

Velda

On 3/18/2012 12:54 AM, healthkismet wrote:

> Velda:

>

> A few weeks ago they were demonstrating a One Minute Muffin on Dr. Oz that

requires 1/4 cup ground flax and allows you to add the other ingredients, stir

it up and microwave for 1 minute and have a muffin.

> Below is the basic recipe but if you put One Minute Muffin in a search engine,

lots and lots of variations come up, including chocolate ones...love the one for

corn muffin to eat with my chili and not worry about tempting leftovers.

>

> If you use a microwave, your son may enjoy stirring up his own muffin in a cup

and watching the muffin puff up out of the cup.

>

> One Minute Muffins:

>

> Ingredients

> Makes one serving

>

> 1/4 cup ground flax

> 1 tsp baking powder

> 2 tsp cinnamon

> 1 tsp coconut oil

> 1 egg

> 1 packet stevia

>

> Directions

> Mix all ingredients together in a mug and microwave for 50 -60 seconds. Allow

to cool to a safe temperature and enjoy!

>

> Know this isn't using the Vitamix but if you need a muffin in a hurry.

>

> DD

>

> P.S. I have put quite a few of the variations on a word document for my

reference. If you would like a copy, I can send it directly to your email

address.

>

>

>

>> I bought a expensive package of Flax high fiber chocolate chip muffins

>> at the local health food store the other day. When warmed they are

>> wonderful. First ingredient is ground flax seed. But at nearly $2 a

>> muffin, they are more than I want to do. I am trying to get bipolar son

>> who has gut issues to eat more fiber and it's a struggle as he gags at

>> many vegetables (partially his OCD and partially the meds he is on, as

>> he used to eat them before he went on meds for his multiple issues).

>> Anyhow. I am hoping to make a tasty muffin, high in fiber (these are 12

>> gms fiber per muffin) which tastes at least as good as these, but for a

>> fraction of the cost, using my VM to grind the larger quantities of flax

>> (I usually grind a few tbsp at a time for salads or simply add to

>> smoothie) needed for muffins, since it is the principle ingredient, then

>> add the other ingredients to the VM and mix and bake. I am pretty happy

>> he likes the store bought muffins, but he is open to my making them

>> fresh at home. Might even try other than chocolate chip-thinking

>> pineapple and coconut, blueberry, cranberry, and more? Maybe even carrot

>> pineapple? All using my friend the VitaMix.

>> Any thoughts?

>> Velda

>>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes,

and LOTS of other helpful information - this page is always being added to)

>

>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

I know I never post here, but coconut flour is pricey, so I thought I'd chime

in.

Coconut flour needs a *lot* of binding agent (egg or chia gel) in order to not

end up with a crumbly, dry finished product. You also use a lot less, as it

absorbs a lot of moisture.

Here's a recipe that's a great example:

http://www.freecoconutrecipes.com/index.cfm/2012/1/13/lemon-cranberry-coconut-mu\

ffins

They're super tasty, too; I've made them multiple times with various fruits. I

love that their both dairy and gluten free. :-)

But it takes 7 eggs for only 3/4 cup coconut flour, and you still end up with a

dozen muffins. The coconut flour is like a sponge to the wet ingredients. If you

sub two or three cups of coconut flour into a " normal " muffin recipe, it won't

be edible.

HTH!

Wendie

>

> > Hey ,

> >

> > Do you ever use coconut flour? Would it work in these muffins. Maybe even

some shredded coconut?

> >

> > Leanne

> >

((snipped))

[Guest guest]

This is GREAT Wendie! (love the spelling of your name by the way :-)I've added a link to this message here:Links > 1 -RECIPES > Batters - Muffins/Pancakes/Breads/etc./links/Recipe_Links_001298558025/Batters___Muffins_Pancakes_Breads_etc__001327151767/

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Mar 20, 2012, at 11:18 PM, p15u7 wrote:

I know I never post here, but coconut flour is pricey, so I thought I'd chime in.

Coconut flour needs a *lot* of binding agent (egg or chia gel) in order to not end up with a crumbly, dry finished product. You also use a lot less, as it absorbs a lot of moisture.

Here's a recipe that's a great example: http://www.freecoconutrecipes.com/index.cfm/2012/1/13/lemon-cranberry-coconut-muffins

They're super tasty, too; I've made them multiple times with various fruits. I love that their both dairy and gluten free. :-)

But it takes 7 eggs for only 3/4 cup coconut flour, and you still end up with a dozen muffins. The coconut flour is like a sponge to the wet ingredients. If you sub two or three cups of coconut flour into a "normal" muffin recipe, it won't be edible.

HTH!

Wendie