I'm not sure about the cookies of muffins...I have the same problem, and am still trying to work it out. As far as the soup...you can add as much water as you want! I usually cook mine with the 1/2 cup, let it sit for a while to let the beans get nice and soft, then add more water(close to another 1/2 cup, I dont really measure) and reheat. It turns out perfect everytime!..
I too have NOT mastered the cookie recipe. I've tried them using the recipe on the box and a recipe from here on the board. Both times they came out, well lets just say "not so good". They were bland, hard on the outside and uncooked in the middle. Can anyone tell us exactly how to make them so they are good? Thanks!..
I am right with you. Mine came out terrible. They were extremely undercooked in the middle, and totally flat. I tried cooking them longer but then the outside was hard. I hope someone has suggestons?.
I had made muffins with the FVB oatmeal, and they were not bad tasting just weird almost undercooked texture.
This time, I made muffins with AC oatmeal (and a chocolate shake instead of vanilla) and This time, I added some baking soda too. THis time they came out raised like a real muffin and they didn't taste bad, but they were "hollow" inside and still a bit undercooked. I will keep tweeking and let you know what I find...
I make mine with the following directions I got from the other yahoo board..
1 packet of Medifast hot cocoa.
1 packet of Medifast maple and brown sugar oatmeal.
1/2 teaspoon of baking powder.
Pinch of salt.
1 packet of splenda.
I mix all the dry ingredients really good.
Add 2 teaspoons of SF chocolate syrup.
Add 1/2 teaspoon of almond extract.
A little cinnamon.
1/4 cup of water.
I mix to a firm pasty goop (like wet biscuit dough), then spoon out teaspoons on a lightly pan sprayed sheet..
It makes two Medifast meals, so try to make an even number. I usually end up with 6 or 8..
Bake on 400 for 8 minutes..
I really like these, because the have the texture of a real cookie. However, since they are not really filling like a shake or oatmeal, I only really make them if I will not have access to a blender for my shakes or microwave for soups. I think having them too much would get me back into the sweets happy once I reach goal. But they are good for a long trip when everyone else in the car is eating a snack, or on those nights when I am not having a Medifast bar...
Thanks for sharing this recipe. It's baking in the oven as I type. I don't have any almond extract but I tasted the dough and it was pretty yummy so I have high hopes for the cookies..
I've never made any of the cookies or muffins before. I'm going to an all day outdoor event tomorrow so I need to bring three of my Medifast meals and then I can also have my L&G there. I'm going to bring both sets of these cookies and a bar and along with a shake in the morning before I leave and probably pudding or oatmeal or something when I get home at night, I should be all set.
I make oatmeal cookies every night. The first time I made them following a recipe here at the board, they turned out very rubbery and had a nasty aftertaste. I cut the Splenda waaaay down and the texture and taste improved dramatically. Here's what I do:.
1 package of apple cinnamon oatmeal.
A few shakes of cinnamon (I don't measure... I just add a bunch! LOL).
One packet of splenda.
1/8 tsp. of baking powder? Soda? the stuff that comes in the can, NOT the yellow box..
Mix all dry ingredients together..
Then I add 1/3 cup of water and a healthy splash of Davinci SF Vanilla Syrup. (Before I had this, I would use 1tsp. of vanilla extract.).
Mix all ingredients together..
Let it sit on the counter for a few minutes to thicken up..
Bake in a 350 degree oven for 9-11 minutes..
They come out looking exactly as they went in, but they taste good, the texture is good, and they're filling..
Hope this helps..
Thanks for all the replies. I tried the "lemon poppyseed muffin" recipe (I forget who posted it and don't have it on hand right now). here it is roughly: 3 oatmeals and 1 vanilla shake, mix with 1T poppyseeds and some baking powder, add almond extract, 1/4 lemon juice and 1C water. bake at 350 for.......... get this, 33 minutes (I let mine go 43 minute). They actually baked all the way through and got a nice "crust" on top.
I had them the next four days and they were pretty good reheated 10 seconds in the microwave, and with coffee. only thing is I used bottled lemon juice and it was too strong. will use fresh next time...
I make mini muffins all the time. I use 3 packets of oatmeal - either maple or apple spice and 1 packet of shake mix- either vanilla or choclate. I add 1 tsp of baking soda and baking powder, sometimes some SF maple syrup. I gradually add water until I like the consistency of the "batter" I usually have it fairly thick. I get 24 mini muffins from my pan and that is 6 muffins per meal. I bake them for at least 30 minutes.
I do not have any problems with holes in the middle or soggy middles. Maybe the difference is the fact they are small. I have not made a regular size muffin yet. I do like these. I take them to work for my breakfast almost every day..
Hope this helps..
Susan, you have hit it on the head with that receipe!.
I also make the muffins on the side of the box, but do NOT add all that water!.
I think it's the water that is making them have that raw-like texture on the bottom..
Also, as soon as they're done, I flip them out of the muffin pan and onto a baker's rack to cool. Therefore, there is no condensation....no muggy, raw muffins..
So, if you don't want to do 4 packages of Medifast at once, follow the same receipe and just add less water, more like a third cup instead of a half. I stop at a fourth and just keep mixing and adding little by litte, and when they're done, flip em out on a rack..
Hope this helps!..