Tuesday, October 26, 2010

Spongebob's Flax Muffin/Bread LowCarbPinay Way

My love affair with flax meal continues. I don't think it will ever stop. I keep looking for recipes to use it while keeping the carb count low. I really enjoy this ingredient and after having the guts to try spongebob's recipe, I can finally bake once a week and have enough bread for at least seven days!

If you think going low carb means you have to give up that delicious sensation of butter melting into warm bread, then you're dead wrong. This recipe does the trick for me. I love how versatile it is. Use a muffin top and it's a muffin recipe. Use a loaf pan and you have loaves! Use a bundt cake pan and viola! You got cake!

The original recipe can be found here but it has some ingredients that I can't find locally so I tweaked it for my use. I skipped the nuts and the sugar free syrup.

Tweaked Flax Muffin/Bread Recipe


2 cups flax meal (I use regular and I like it.)

1/2 cup Splenda, granulated

1/4 t Stevia powder OR 1/2 cup Splenda (carb count will be higher if you do Splenda)

1 tsp baking powder

1 tsp baking soda


5 eggs

8 T water

5 T butter, melted

1 t worth of flavoring extract (I've used banana and vanilla so far)


1. Preheat oven to 350. Prepare pan by greasing well. I use a pastry brush to generously grease pans with butter.

2. Mix dry ingredients. In a separate bowl or measuring cup-- I like the lip, it helps me avoid spilling because I am klutz, pour the eggs and beat well. Then add the rest of the wet ingredients. Make sure that the eggs are well-beaten.

3. Pour the wet ingredients into the dry and mix just until well-blended. Portion into muffin/loaf pan. I use an ice cream scooper.

4. Bake until toothpick comes out clean. For muffins it's usually 8 to 10 minutes. For mini loaves 12 to 15, depending on how hot your oven runs.


You can wrap each loaf with cling wrap and store in a storage bag and put in the fridge. It can probably last awhile in the fridge but... it never lasts around here as I am always eating it.


To eat, nuke for a few seconds, spread with butter or cream cheese. I've made french toast with this, topped with sugar free maple syrup and cinnamon and butter. You can add nuts, different extracts, dried fruit, everything but the kitchen sink. Enjoy!


Lovetomakepurses/ourtrippintravels said...

So is there stevia or splenda, I see splenda in the recipe twice...??? So do you need 1 cup of splenda???

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