Fat To Skinny
General Category => General Discussion => Topic started by: morgan on May 07, 2012, 03:29:23 AM
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To whoever invented the recipe for the one minute muffins, my sincere thanks. Tried for the first time yesterday morning (Sunday) for breakfast with a little SF maple syrup and a spoon of cream. Was a bit too sweet but, hey, it was a treat. The good think was that I was out most of the day and wasn't hungry at all. This morning I used the recipe to make a cheese and ham toasted sandwich - it has truly fixed my bread craving. The only thing I find is it smells a bit 'eggy'. Can you halve the amount of egg? Would it still rise as well?
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I think it would still rise. The egg holds it together. Give it a try and let us know how it goes.
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It's the baking powder that makes it rise. And, yes, the egg holds it together. If you decrease the amount of egg, be sure you mix it very well or you'll have a cup of mush.
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You can try just the egg white Morgan ;) The carb is in the yolk :)
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Hi umpa - I tried the OMM with just the white, it had less of the 'eggy' smell but didn't seem to rise as high as the first time I made it. The carb count to eggs is driving me batty - different books, egg cartons and different places online vary the egg count from 0.1 (small) to 1.4 (lge). I have averaged it out to 0.5 - is this okay? The book I have states that the yolk is the part without carbs - is this wrong then?
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Doug has settled on 0.6 per egg.
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Is that in our book morgan? ???
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No umpa - it's in a small pocket book called Allan Borushek's Calorie Fat and Carbohydrate Counter. It lists eggs - med 0.1, lge and jumbo 0, egg yolk lge 0, egg white lge 0.1 which all seemed rather low when compared to what was on various egg cartons/online.
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ps - I've just bought FtS sugar and carb counter. I'll go by that and make my life easier. :)
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When you hit 50 posts you get a free book.You need the Fat to Skinny Bakery too ;)