This is an old post of the apple cinnamon muffin I adapted. Rhubarb, as I’ve read more thoroughly over the last few days is a vegetable (I’ve my entire life thought of it as a fruit!) and is one of the top 100 “eat as much as you like” Dukan food items. It has laxative effects, wish I would’ve known about all this when I was in the Cruise phase, and helps with the oat bran during phases and days when you’re not getting enough roughage! Anyway, if you chop the rhubarb into 1/2-inch pieces, they bake up perfectly into a sweet muffin and add a wonderful tang to them. I would’ve had these every day I was in Cruise had I known how delicious they were.
RHUBARB APPLE OAT BRAN MUFFINS RECIPE
1/2 cup oat bran
1/2 cup egg substitute or two eggs
1/2 cup rhubarb, cut into 1/2-inch pieces
5 T nonfat Yoplait apple turnover yogurt
1 t baking powder
1 t cinnamon
2 t Splenda (I use 2 T Brown Sugar Blend)
1 T sugarfree vanilla pudding powder
1 t vanilla
Mix all the dry ingredients in a bowl. Add the yogurt and eggs and whisk until smooth. Add vanilla and fold in the rhubarb. Divide the mixture equally between minis or regular muffins sprayed with a bit of cooking spray.
Bake in a preheated oven at 350 degrees for 12-15 minutes for mini muffins, 15-18 for regular muffins.
2 mini muffins is a days worth of oat bran on Cruise–should make a dozen.