All Different Versions of the English Muffin

By scottsdalejulie

Ingredients

• Dry Mix:
• Originally Posted by beeb
• to makes a great burger bun or roll for a sandwich. Holds up well and toasts beautifully! It has the nooks and cranies like an English Muffin but just the hint of the taste of one. THE best LC bread/roll I have yet to make!!
• LC English muffins by Ouizoid
• 1/2 c golden flaxmeal
• 1/4 c oat fiber
• 1 scoop unflavoured whey protein (jarrow brand)
• 1 tsp baking powder
• 2 Tbs Parmesan (green can)
• 1/2 tsp Xanthan Gum
• Wet Mix:
• 2 jumbo egg or equiv eggbeaters
• 2 TBS Olive Oil or Grapeseed Oil
• 1/2 cup mozzaarella shreds
• to almond milk or coconut milk as needed to make dough workable.
• 5 6 let sit 5 min then fill a 6 cup greased muffin top pan.
• 12-14 350 min 350
• English Muffin Biscuit by Maru
• to this is what I do now. They taste almost like Red Lobster biscuits to me and no more grainy texture.
• 1/2 cup golden flax
• 1/4 cup oat fiber
• 1/4 cup unflavored whey protein
• 1/4 cup wheat bran
• 1 T vital wheat gluten
• 2 tsp baking powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp xanthan gum
• 2 large eggs
• 3 T vegetable oil
• 1/2 1/4 1/4 calorie count down milk ( I suppose you could use 1/4 cup cream and 1/4 cup of water)
• 1 T cider vinegar
• 1 drop liquid splenda
• 1 2 shredded cheddar cheese ( I'm guessing because I used 2 handfuls)
• to 350, 10 to 12 12 to 14 with nonstick spray. Bake on middle shelf 10 to 12 minutes. makes 12 to 14 muffins.
• English Muffin w/Chia Seed by Soobee
• My Latest (and final) Version
• 1 T chia seeds
• 3/4 cup water
• Mix and leave alone for a few minutes.
• Mix
• 1/2 cup golden flax meal
• 1/4 cup oat fiber
• 2 T grated Parmesan
• 1/3 cup whey isolate (I use sweetened vanilla)
• 1 t baking powder
• 1/2 t xanthan
• 1/8 t salt
• to to the chia and water
• 2 beaten large eggs
• 1/2 cup mozzerella shreds
• 16-18 350. dry ingredients. Put into silicone muffintop pan. Bake 16-18 minutes at 350.
• I just made another batch yesterday. I ordered more muffintop pans so I can double and triple the recipe. Two of these with butter will fill you up for hours.
• 2bees~1flower Muffin by 2bees~1flower
• 1/4c almond flour
• 1/4c g. flax
• 2T oat fiber
• 2T vital wheat gluten
• plus added thicken not thin i found in the cupboard!! woot!
• 3 large eggs
• smidge alm milk
• dash of salt
• coconut oil instead of olive
• Follow directions for mixing and baking like all the other recipes.
• Pumpkin Nut English Muffin by Maru
• 1/2 cup golden flax
• 1/4 cup unflavored whey protein
• 1/4 cup oat fiber
• 2 tsp baking powder
• 1/4 tsp xanthan gum
• 1 tsp pumpkin pie spice
• 1/2 tsp nutmeg
• 2 large eggs
• 2 T vegetable oil
• 2 T water or milk
• 1 tsp vanilla
• 1/4 cup pumpkin
• 1/4 cup brown sugar substitute (I use diabetisweet)
• 1/4 cup white sugar substitute (I use Zsweet)
• 2 drops liquid splenda
• 1/2 cup nuts of choice (more or less depending on your taste
• 3/4 cup mozzarella cheese
• to 350, 10 to 12 12 top pan with nonstick spray. Bake on middle shelf 10 to 12 minutes. makes 12 or more muffins
• Cap's/Ouizoid's/Beeb's Cheese Danish (pic can be found here: Cap's/Ouizoid's/Beeb's Cheese Danish w/Pic)
• Dry Mix Ingredients:
• 1/2 cup golden flaxmeal
• 1/4 cup oat fiber
• 1 to unflavoured whey protein (you can use vanilla whey PP in here, but if so you may want to adjust the sweetener ingredients for this recipe)
• 1 tsp baking powder
• 2 or more sweetener of choice (depending on how sweet you want them)
• 2 2 to Sugar sweetener or a tiny bit of Molasses mixed with 2 Tbs of sweetener to make a Brown Sugar sub
• Wet Mix Ingredients:
• 2 jumbo egg or equiv eggbeaters
• 2 Tbs Grapeseed Oil or another mild tasting oil
• 1/2 cup shredded mild cheddar cheese
• 1 to 2 to unsweetened coconut milk, almond milk or hwc, or just enough to make the dough less stiff (if needed)
• 1 to 2 Tbs DaVinci's SF Syrup of choice (I used gingerbread but any will do)
• 1/4 cup or more chopped nuts (I used pecans)
• 1/2 Tbs vanilla extract
• Cheese Filling Ingredients:
• 1/4 cup Softened Cream Cheese
• 1 Tbs cinnamon
• 2 4 granular sweetener or 4 drops liquid sweetener
• Mix these together and set aside.
• Instructions:
• Mix Dry and Wet Ingredients together.
• 5 6 5 min then fill a 6 greased muffin top pan.
• to to dollop of the Cheese Filling on the top of the wet danish ingredients and spread around a little, pushing down some to get into the wet danish ingredients. Don't spread too much, you just want this to be in the middle of the danish.
• 12-14 350 min in a 350 degree oven or until they look dry and done.
• Serve warm with a nice cup of coffee or tea!
• 20 to these in the fridge and warm them for 20 seconds on high in the micro or leave them on the counter for a bit to warm up!
• to to with your sweetener on these. I tend to make thing less sweet but others like more. Use different DaVinci's, too. Next time I'm going to try the Praline one I have
• to to left anyone's recipe out from the original thread please feel free to add yours to these!
• Quote:
• Originally Posted by beeb
• to realized I had done this after I was posting my tweaks as a start on here, then I forgot and it was too late to edit!! I will now post your original ouizoid, right here. Sorry, my friend!
• Original LC English muffins by Ouizoid
• Dry Mix:
• 1/2 c golden flaxmeal
• 1/4 c oat fiber
• 1 scoop unflavoured whey protein (jarrow brand)
• 1 tsp baking powder
• 2 Tbs Parmesan (green can)
• Wet Mix:
• 2 jumbo egg or equiv eggbeaters
• dollop chia gel (3-4 Tbs)
• 1/2 cup trader joes light mozzaarella shreds
• to almond milk as needed to make dough workable
• 5 6 12-14 350 5 min fill 6 cup greased muffin top pan. bake 12-14 min 350
• __________________
• to thanks for doing that, it makes it much easier to locate all the tweaks!!!
• Thanks everyone for all the tweaking of tweaks

Preparation

Step 1

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