For those of you who have tried the Dukan Galette and found it to be rather unpleasant to eat, you are not alone.
The thought of eating this nasty thing every day was daunting indeed.
I'd rather have a muffin with my morning breakfast.
A few weeks ago, I tweaked a muffin recipe so that it includes the daily dose of Oat Bran and satisfies the sweet craving too.
Sometimes I save if for the end of the day and think of it as dessert.
Muffin Recipe - Yields 4
Each each muffin contains the daily allowance of 2 tablespoons of Oat Bran.
1/2 cup Oat Bran
1/3 cup Wheat Bran
2 TBSP Ideal Sugar Substitute
1 tsp Cinnamon or Pumpkin Pie Spice
1/2 tsp Baking Powder
2 large eggs
Mix the two eggs quite well, then mix in the dry ingredients.
Spoon the mixture evenly into 4 baking cups and bake at 350 for 15 minutes.
I use my toaster oven and make one batch at a time.
Whilst I have all the ingredients out I take the time to measure out three more batches and store the dry mix in containers.
The next time I need muffins all I have to do is add the eggs. Easy Peasy.
I guarantee that this little bit of extra effort will save your morning breakfast when you have forgotten to make muffins the night before and your brain is not alert enough to measure properly.
Ask me how I know that.
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If more than one person in your home is on the Dukan Diet I would definitely make a dozen each time around and store them in the freezer.
Frozen muffins can be popped in the toaster over to warm.
Should you desire a savory muffin, omit the Ideal Sugar Substitute and cinnamon. Add 1 tsp herbs of your choice and maybe a pinch of season salt and pepper to taste. Herbs de Provence is nice.
I purchased two sets of Silicone Tulip muffin cups and I found that if you fill the cup up to the line on the inside the muffins are more uniform in size.
Tulip cups are also easier to clean because the walls are smooth.