By Miraklegirl on September 12, 2003
"Adapted from a recipe I found on one of the South Beach diet sites. These muffins are really good and a real treat for no carbers. I like to put a little tomato paste and skim mozzarella on one for a mini pizza. Enjoy!"
Serving Size: 1 (26 g)
Servings Per Recipe: 6
"Sorry, but I thought these were terrible. I tried making these 3 times, and they came out to be flat, limp, soggy, eggy frisbies. I don't know if I did something wrong all 3 times, but I would not recommend these. I'd rather eat paper..."
"I gave this recipe 3 stars only because the recipe has potential. Normally when I think of a muffin I think of a bread like substance....I should have gone with my get feeling about the ingredients that these weren't "muffins" these are egg mock muffins. I think you should change the title so others are informed of what this recipe really is. That said, I think the potential part is this: add bacon or sausage, mushrooms or whatever you like and make them into little breakfast omlette-like-muffins. Quick and easy in the morning. My husband ate 2 and I ate one and threw the rest away...sorry."
"Love this recipe. Has made it many times since I've been on the South Beach Diet. Thank you, Miraklegirl, for sharing."
"Good try! Mine fell flat, and didn't taste to great. Thanks for posting, I'm glad I tried them."
"These were interesting. I have to agree with some of the other reviews that it wasn't exactly what I was expecting - more like a popover than a muffin. I would also err away from using these for savory dishes as they are slightly on the sweet side. Though there shape/taste, actually remind me a bit of those rice cake snacks! So perhaps toasted with some flavoring would make them a better treat. All in all an easy recipe and I'm glad you shared it!"
"These were really good, although I burnt them because I changed the servings to a really low number. A good recipie :)"
"These are awsome. I use 2T of splenda granular instead of the packet and it makes them a little sweeter. Then I top the with fresh peanut and almond butter I make at my local health food store. Yummy"
"Easy and tasty! If you're expecting a "muffin", i.e., a hearty bread/cakelike product, then this is probably not for you. The flavor and texture reminds me more of the popovers mom used to make. Great for those of us who are gluten-free and/or low carb!"
"Pretty Gross.. The insides were too gooey, even though the outside was getting overdone. The flavor was pretty bland, and they weren't that easy to make."
"I've been making these for over a year now. I will usually omit the Splenda when useing them for hamberger buns or mini pizzas. Otherwise they make a nice addition to an omlet in the morning. "
"Very good, but not like a muffin. Reminded me more of an eggy popover. It was a little sweet for our tastes, I think it would be better w/o the sugar sub."
"I made these this afternoon for a quick snack. They were great and will make them again for sure. I have the urge to add something to them, but I am not sure what. Thanks for the recipe!!"
"I made these per instructions and baked them just a few minutes longer. They came out great. They do have a real egg flavor to them, but I was expecting that because of all the egg in it. Would recommend to anyone who is low-carbing it! Great treat. Next time I am gong to put mine in a bowl with fruit and whipped topping!"
"This was delicious! It did not make me think of muffins at all. Next time I will make it as an omlette. The only thing i changed is I used all egg whites. Very very tasty. Thanks for posting!"
"Thanks for posting! These were great. Really enjoyed them with our LC chili. Also cut them in half (very carefully) and toasted for breakfast dippy eggs. Great to have something we could dip!!"
"These are a great low carb treat. Not the same as real muffins, but as close as you can get on a low carb diet I would think. They are not the best things I have ever tasted (if I could have chocolate I would!), but they sure deserve 5 stars for what they are - a diet saviour!"
"To me these tasted like a light pastry for creme puffs. The ones that would be filled with vanilla pudding. I did use 2 packets of Splenda instead of 1. I made it stretch to 7 muffins and baked the whole 30 min. It does make for a nice treat after 3 weeks of no breads. I really don't see how these could support the weight of breakfast meats as suggested in another review but It would be fun to try. "
"My boyfriend and I loved these- we used low-fat cottage cheese and still came out great. Good low carb snack."
"even my kids loved them! I doubled the recipe to have some leftover. They are excellent the next day as well. Thanks for the recipe!"
"Miraklegirl, I cooked these at 350 degrees. I didn't see an oven temperature in your instructions. "