The follow-up to Dr. Myatt’s Muffins
Dr. Myatt recently revealed her recipe for Dr. Myatt’s Muffins – the tasty, heart-healthy, high-fiber, low carbohydrate treat that can be enjoyed guilt-free and cooked in 90 seconds in a microwave oven.
Myatt Muffins are a hard act to follow! But follow it we have…
Work has continued tirelessly here at the Wellness Club Culinary Research Laboratory (also known as Dr. Myatt’s kitchen) and we are proud and pleased to announce that we have developed a similarly tasty, low-carb, high fiber, guilt-free substitute for bread and English Muffins.
That’s right, now you can enjoy a sandwich, or a burger bun, or eggs Benedict, or a toasted English muffin even when you are on a strict low-carbohydrate diet!
Not only that, but this recipe is so high in fiber that your gut will love you – one of these and one Dr. Myatt’s Muffin each day is certain to give you “Happy Bowel”!
So, on to the recipe for Dr. Myatt’s Bread:
Dry Ingredients: (put in one bowl)
- 2 tablespoons flax seed, milled (ground) fine
- 2 heaping tablespoons Organic India Psyllium (it MUST be Organic India brand to work properly – we have not found any substitute that works as well. Most psyllium is ground far too fine and has a slightly harsh, bitter taste!)
- 1 ½ teaspoon baking powder (I use the “no aluminum” kind from the health food store)
- 1 packet (or 1 teaspoon) of stevia powder (optional – we like it fine without)
Wet Ingredients: (use another bowl)
- 1 egg
- 2 to 2 1/2 tablespoons water (more water makes a “fluffier” bread that will rise more)
Directions
- Mix dry ingredients
- Mix egg and water
- Combine and mix the dry ingredients and egg & water in a small flat-bottomed microwaveable dish or container – we use a square-shaped container for “bread” and a round, flat-bottomed container for “English Muffins”. Mix for about 15 seconds but do not over-mix.
- Allow to “rise” for a few moments.
- Microwave on high for 3 1/2 minutes.
- Remove from microwave (Careful – HOT!) and allow to cool for a few moments in the cooking dish.
- Remove carefully from cooking dish and allow to finish cooking undisturbed for another minute or two to reach maximum fresh-baked goodness.
Makes 2 servings – use a bread knife to make 2 (or even 4) slices. It is best if toasted and buttered.
Nutrition Facts:
Makes two servings. Per one serving:
calories: 127
protein: 3 g
carbohydrates: 10.2 g
fiber: 9 g
effective carbohydrates: 1.2 g
Tip: We make up this bread mix in bulk – 20 servings at a time. Here is the recipe for the bulk mix Dry Ingredients as we use it:
- 200 grams flax seed, milled (ground) fine
- 140 grams Organic India Psyllium (it MUST be Organic India brand to work properly – we have not found any substitute that works as well. Most psyllium is ground far too fine and has a slightly harsh, bitter taste!)
- 60 grams baking powder (I use the “no aluminum” kind from the health food store)
Mix all ingredients together very well – and then stir and mix some more to be sure!
We store this mix in a large screw-top container. We don’t bother keeping it in the freezer as we make bread daily with it and it doesn’t have time to go bad.
When making bread from this mix we use 40 grams of mix to 3 1/2 to 4 tablespoons water and one large egg. Try using a 60 CC scoop as is found in your container of MRM whey protein – 2 of these scoops is very close to 40 grams of mix.
You may need to experiment with the amount of water – more water is needed if your bread mix is too dense or not rising enough, less is needed if it is too moist after cooking.
You may need to adjust the cooking time slightly – all microwave ovens are slightly different in power. A well-cooked bread will be light and fluffy, not sticky and wet – but if over-cooked it can become dry and tough.
For a baking dish you may want to try a 4 to 6 inch “pyrex” style flat-bottom round bowl for a muffin-like shaped bread or a 4 to 6 inch square or rectangular “pyrex” style flat-bottom container for a more “bread-like” shape. These glass bowls and containers are usually available at your supermarket or kitchen store as storage containers for leftovers…
When I make a bread I put the water and egg into the container I’ll be cooking with, mix (beat) well, and then just add my 2 scoops of dry mix and stir quickly until well-mixed – then, let rise a minute, and into the Microwave for 3 1/2 minutes on high.
Do try to remember to rinse the bowl promptly after removing the cooked bread from it – this will make clean-up much easier!
Making Myatt Bread: A Pictorial.
1.) The main ingredients:
Rumford baking powder
Whole Flax Seed
Organic India Psyllium
2.) The “wet” ingredients:
One Egg
Water – 2 to 2 1/2 tablespoons, or about 1/4 cup, or 60 to 70 ml. – however you prefer to measure it.
3.) The main “tools” that you’ll need:
A steep-sided glass bowl, about “English Muffin” or “Hamburger Bun” size.
A fork – for mixing.
Measuring spoons.
4.) Put 2 tablespoons whole flax seed into your grinder – we use a simple and inexpensive electric coffee grinder.
5.) Grind your flax until it is finely ground – it takes 10 to 15 seconds in our grinder. It will look like this when it is ground.
6.) Measure and mix the Organic India psyllium and the Rumford baking powder together with the ground Flax Seed in a convenient small bowl – it will look like this whan all mixed together. Be sure it is really well mixed!
7.) Add an egg (a large or extra-large egg please) and 2 to 2 1/2 tablespoons of water to the bowl that you are going to cook your bread in. You may need to experiment with the amount of water a little bit – if your bread is difficult to get mixed or turns out too dense or dry, try a little more water.
8.) Use the fork to briskly mix the egg and water together – chefs call this “whisking.” You are done when it is all the same color and consistency – maybe 10 or 15 seconds of brisk or vigorous stirring / whisking / beating (whatever you want to call it).
9.) Now, drop in your dry ingredients.
10.) Stir all together to mix thoroughly – no wet spots or dry spots. It usually takes 10 to 15 seconds of stirirng here… If you stir too much you will knock the “rise” out of the bread and it will cook up very dense and flat – so don’t over-do it!
11.) Into the microwave it goes! You can allow it to rise for a few moments if you wish, but we have found here that this is not really necessary – it will rise while it is cooking.
Worried about the dangers of using a microwave oven? Read our report here: Microwave Oven Safety – A Special Investigative Report
12.) We cook for 3 1/2 minutes on high in our 1000 watt microwave – your mileage may vary. Try 3 to start, and you can increase to 3 1/2 or 4 minutes, or whatever is needed. If the bread is “doughy” or sticky or not cooked all the way through, you need more cooking. If it is hard or dry, you need less cooking.
13.) Done cooking and out of the oven – upside-down on a convenient wire rack. (Careful! – It’s HOT!) The bread will usually drop out of the bowl all by itself in a minute or so. If not, a gentle shake or maybe a little encouragement with a fork will get it free from the bowl. The wire rack allows it to dry – so it won’t have any soggy spots.
14.) Here is our bread – out of the bowl and drying on the wire rack. You don’t have a small wire rack like that? Try using the rack in your oven, or your toaster-oven, or whatever you have. Or try a local thrift store – they will probably have one for next to nothing. Or a kitchen supply store… Use your imagination!
Let your bread dry for at least a few minutes – it you try to cut it too soon you’ll just tear it up. I’ll often make a bread in the morning and let it dry until lunch-time – the drier it is the easier it slices!
15.) Using a serrated bread knife I like to carefully cut the bread into 4 slices – just perfect to make two sandwiches. To keep it from crumbling as you cut, try cutting almost half-way, then turning the bread a bit to complete the cut.
16.) We like it best toasted – and Dr. Myatt loves a slice toasted, buttered, and with her special low-carb jam on it.
