New - Just entered a recipe for "Belly buster muffins"

I call them "flaxseed muffins" and got the recipe from my mom. I entered the recipe to see what the calorie count was, since I eat a couple every day. (mini's not regular size)

anyway. They rated a D. !! :o

Can anyone elaborate on why they are so awful?

(not sure if link will work, since it's to my log in, if not let me know I will C&P it in)

http://caloriecount.about.com/flaxseed-muffin s-recipe-r218145

I'm guessing it's the sugar, when you sroll down to the bad points it says very high in sugar.

The gradings aren't perfect anyway, take it with a grain of salt

Its kind of high on the saturated fat too, but thats just my opinion.

Where do you think the sats are coming from? The coconut oil? (my guess). I can't wait to see my mom and aunt this weekend, the coconut oil is supposed to be the *key ingredient* HMMPH!

Or would it be from all the whole grains?

It just didn't seem like that 1/4c brown sugar would make that much difference.

They can be made without the brown sugar and with egg beaters instead of egg. I guess I'll re-submit it with some changes and see if it helps.

I just can't live with a "D"! :D

I pretty much ignore the grading system for recipes. I make all of my bread from scratch using whole grains and fresh natural ingredients but my wheat bread gets a B and store bought pre-sliced type bread gets an A.

Some of my recipes that give me a B will come to an A in my analysis if I enter the ingredient separately in my food log.

The system is definitely not perfect but it's a good general guide.

http://caloriecount.about.com/flaxseed-muffin s-2nd-try-better-recipe-r218153

well there you go! the new one, sans brown sugar and subbing egg beaters for the egg, got a B-

I guess it wasn't the coconut oil after all.

I'll try to keep that in mind (especially your bread example) next time. Y'all shoulda seen my face!

I would watch the coconut oil as well. Overall it is very high in saturated fats (around 12 g per tablespoon) compared to other oils such as canola or olive (around 1 g per tablespoon).

Here's a recipe that I use that is very similar to yours. The original recipe calls for 3 tbsp of oil but I have substituted additional flax meal for some of the oil with good results and added fiber.  As a general rule you can substitute 3 tablespoons of flax seed meal for 1 tablespoon of oil.

Super tip! Thank you! I think I could even sub some applesauce for the oil, too.