Last night for our anniversary I wanted to make something for Tom since he’s been so patient with the “Dukan” version of this and the “Dukan” version of that. And while these recipes are very good, prior to this diet I did cook with oil, sugar and butter! And I took a Pro Cooking course a few years ago that in twenty weeks covered a lot of classic French cooking! So he knows I can bake and cook.
Anyway, I thought I’d make him something special so I bought some fat free whipped cream and made these blueberry and strawberry treats and I added two things to my muffins. Chocolate chips and dried Montmorency cherries! He loves cherries and these little tart cherries complement chocolate in a way that I can’t explain.
So all of you Consolidaters, or just Cruisers that want to plan how they’re going to get their oat bran when they join us in the next phase, these little guys are definitely the way to go!
DOUBLE CHOCOLATE CHERRY MUFFINS
8 tablespoons of oat bran
4 T canned pumpkin
1 t baking powder
2 t unsweetened cocoa powder
2 t Splenda (I use 2 T Brown Sugar Blend)
1-2 T sugarfree chocolate pudding mix
1 t vanilla
a small handful of semi-sweet chocolate chips
a small handful of dried tart Montmorency cherries (I get mine at Trader Joes although any dried cherry, sour or not, can substitute)
Mix all the dry ingredients in a bowl. Add the pumpkin and eggs and whisk until smooth. Add vanilla, chocolate chips and dried cherries. Divide the mixture equally between 12 mini muffins in a tin sprayed with olive oil spray
Bake in a preheated oven at 350 degrees for 12-15 minutes.
4 servings of oat bran