Unrecipe - Oat Bran Muffins

Oat bran, a Dukan staple. I love everything oat, but oat bran is a tad more challenging. Though, its health benefits make it way worth a look. 

I do not have a recipe, but ingridiants for the muffins I just made for my Dukan breakfast oat muffins. 

You can prob find a regular recipe and switch up or figure out.

- oat bran, more this than others

- oat flour

- cornstarch (tolerated food item)

- 2 eggs (why 2? idk)

- salt, baking soda and powder

- fat free cream cheese

- cinnamon and apple pie spice

- stevia in the raw

- honey/agave

- tad olive oil

- fat free/low fat buttermilk or yogurt, or sour cream, or almond, whatever (I used the first)

you could add fruit, replace oil with applesauce (except dukaners) or add nuts.

mix together whatever measurements of what you decide. bake 400 F for 15 mins or until done inside. 

Mine made six. 

For a full recipe of oat bran muffins here are a few options...

apple muffins

http://unsophisticook.com/apple-muffins/

moist bran muffins

http://www.wellsphere.com/healthy-cooking-article/bran-muffin-recipe/774173

flax bran muffins

http://www.myrecipes.com/recipe/oat-bran-muffins-10000000522196/

vegan oat bran muffins

http://www.egglesscooking.com/2010/04/19/vegan-oat-bran-muffins/

blueberry versions :

http://www.livelaugheat.com/2011/04/12/blueberry-oat-bran-muffins/

&

http://www.onearabvegan.com/2012/03/10/banilla-blueberry-and-yoghurt-oat-bran-muffins/

Or just take a basic oat bran recipe and play switch up with healthier options and add in things like shredded carrots, sweet potato, pumpkin, apples raisins, whatever you want!

They say that muffin batter, being thin, should not contain any items larger than a blueberry or it might sink for lack of support no matter how much flour you dust it with. You could try adding in at halfway point or after long enough for batter to thicken in oven.

oh and I glazed tops of mine with a lite kiss of honey.

ok, bye bye now!

Double Dark Chocolate Muffins

Double Dark Chocolate Muffins

I warn you now, these are serious milk muffins! 60% Cocao Ghirardelli Chocolate chips both in the batter and in the muffins. Along with Hershey Special Dark Cocoa Powder. I won't make "from scratch" chocolate baked goods without melting and adding real chocolate. Cocoa Powder is a good mix in, but would never be the chocolate backbone of my recipe. 

These muffins will kill your chocolate craving for sure. And since they are GLUTEN FREE, they fill you up quick, I warn you, one is enough. 

I used Pamela's baking mix, again, and spring boarded off her recipe. I could not for the life of me find any gf dark chocolate muffin recipes (worth crap) so here is mine!

Ingredients

1-1/4 cups Pamela's Baking & Pancake Mix
1/4 cup oil (or melted butter)

1/4 cup Half n' half

1/4 cup sour cream
1/3 cup sugar
1 egg, 1 white
1 tsp vanilla

1 tsp cinnamon

3/4's bag of (ghirardelli) dark chocolate chips 

1/3 cup Hershey Special Dark Cocoa

- water if needed to thin out, added by tbsp, until not to thin, not to thick-

Directions

Yield: approximately 6 to 7 muffins.

Melt half the bag of chocolate chips, with some of the cream if needed. Mix all the remaining ingredients together, then add chocolate slowly stirring then mix in about 1 cups of remaining chocolate chips (or more) and spoon 2/3 full into greased muffin pan (or use paper muffin cups) Or to top if you want, I did. Bake in preheated 350º oven for about 25 minutes at 350 degrees in preheated oven. Let cool, then remove.