Rhubarb Oat Bran Muffin
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.
I have made several versions of this recipe, and they were all good. I did one using Da Vinci Banana syrup instead of the Splenda, so it made a banana flavored muffin. I did another version with rhubarb and Da Vinci peach syrup. They were “peachy”: I would have used an apple flavored syrup if Da Vini made their apple syrup in a sugar free version (They do not). I actually use a bit more oat bran—12 tablespoons or a quarter cup for a dozen muffins—since we can have two full tablespoons in Cruise. Janice has a great knack for finding creative ways to adapt recipes, so this can inspire the rest of us as well.
thanks Janet. the muffins are definitely very versatile. when you get into consolidation and stabilization you can add fruit which is awesome! until then the syrups are definitely the way to make them different. i still make them all the time. today i have gingerbread raisin. i HIGHLY recommend the gingerbread syrup. don’t know what time sunday yet but i’ll email you as soon as i figure it out. it’ll be mid-afternoon or so. see you then!!