KNIT LOUNGE

Muffins

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

 

Directions

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.

Store in the fridge for 4 days or in the freezer for longer periods of time.

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.

Bon Appetit!

Cheese Cake on a Diet?

Oh yes, you Dukan! (Say it aloud, for maximum effect.)

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1 8 oz package fat free cream cheese softened

1/3 cup sugar substitute

1/2 tsp Vanilla extract

1 tsp lemon zest optional

1 egg

Preheat your oven to 350.

Line your 6 hole muffin tin with metal liners, or use ramekins etc.

Cream the cheese and sugar together, then add the extract, egg and the zest. Thoroughly mix.

Spoon evenly into the six cups. Bake for 20 minutes, until set.

Allow to cool, leaving the cheese cakes in the muffin tin. Cover with plastic wrap then, pop them in the fridge to chill.

Once they have been chilled you may remove them from the tin and store them in the fridge in a plastic container.

Serve with Iced Coffee.

BTW, I've lost 3 lbs in a week with Dukan. That's equivalent to a small bag of real sugar! Go me!

Notes

1. This is suitable for all phases of the Dukan Diet!

2. Please ignore the Nilla Wafer cookie crust. I made some to share with others, hence the crust in a few of them. I simply crushed a few cookies with a spoon and sprinkled it into the bottom of each tin before pouring the batter. Omit this, unless you want it for your Celebration meal.

3. Feel free to double the recipe and make 12 and share with more friends.

4. I used Ideal Sugar substitute, which has no after taste. I made Beef Teriyaki with it and it flew past two teen aged boys without a twitch. Yes, it is that good.

5. And yes, you can use regular cream cheese and sugar if you want, which was the foundation for the tweaked recipe.