- 4 pk Oatmeal (MF)
- 2 pk Scrambled Eggs (MF)
- 6 T Flax Seed Meal
- Splenda (you decide how much…I use several tbsp)
- 8 pk True Lemon (powdered lemon – o carbs – found in most supermarkets or online)
- salt (optional)
- 1 T Poppy Seeds
- 1 t Baking Powder
- 2 t Fruit Extract (or any flavor extract(s))
- 1⁄2 c Torani (or other sugar-free syrup)
- 1 c Water
Preheat oven to 350 degrees.
This recipe is for 12 muffins/6 mf meals (not mini-muffins)
Put EVERYTHING in the bowl at once…beat it with electric beater at high for around 2 minutes…and get 12 HUGE muffins. 2 per meal. MIX WELL. This mixture will fizz up as the chemicals in the lemon and baking soda and syrup mix…makes for a higher volume with oxygen bubbles in the mix…
Spray muffin tins with Crisco fat free spray…and spoon mix equally into 12 tins.
Tip – stick your two fingers (index and tallest) into water, then lightly pat each muffin so that they are all flat on top. Keep wetting your fingers as you need to. The mix should end up being/looking slightly “wet” on top.
Then stick in the oven and do not touch them until the timer buzzes after 45 minutes. Turn the pans upside down and pop them out, let the muffins cool upside down on the counter…and WAY BEFORE YOU EAT THEM – put them into a plastic bag in the fridge for at least 30-45 minutes.
Keeping them refrigerated and cold will keep them moist.
Suggested Versions: Almond and Vanilla Extract + Almond SF syrup (best); Maple and Vanilla Extract + cinnamon + Irish Cream SF syrup; Maple and Vanilla Extract + Pumpkin Pie Spice _ Caramel or Hazelnut SF syrup; vanilla extract + ginger + cinnamon + Almond Roca SF syrup.
1 blueberry oatmeal + 1 peach oatmeal + 1 apple cinnamon oatmeal + 1 maple brn sugar oatmeal.
By the way, this is in no way a comparison with the recent recipe using vinegar and baking soda…try everything…eat what works.