Regularity Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
140g (1cup) oat bran35g (1/2 cup) wheat bran40g (1/4 cup) linseed/flaxseed (ground in coffee grinder if possible, but can use whole)1/2 tsp bicarbonate of soda1 tsp baking powder1 pinch salt250ml (1 cup) buttermilk, or sweet milk acidulated with 1 tsp vinegar or lemon juice
Preheat oven to 200oC / 400oF
If you don't have buttermilk on hand, stir vinegar or lemon juice into ordinary milk and set aside to sour while you are preparing the dry ingredients.
Weigh or measure oat bran, wheat bran and flaxseed/linseed into a mixing bowl.
Rub bicarbonate of soda between palms over the bowl, or sift, to ensure there aren't any tiny clumps which would taste foul.
Add baking powder and salt, mix thoroughly.
Prepare 8 muffin tins (silicone are easiest to unmould and don't need greasing).
Add buttermilk or acidulated milk to dry ingredients, mix thoroughly but quickly. Don't overwork. Speed is of the essence here because the acid in the milk activates the bicarbonate of soda and makes bubbles which lighten the muffins; if you wait too long it will lose this effect. Distribute evenly among 8 muffin tins and bake immediately for 20'.
Leave in tin on rack for a few minutes before unmoulding. One muffin is daily oat bran requirement and wheat bran tolerance on Dukan Diet. Keeps for over a week in tupperware container or plastic bag in fridge, can be reheated in toaster or microwave. If you used whole flaxseed/linseed chew well to break them so you get benefit of their omega oil.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SUNNY112358.
If you don't have buttermilk on hand, stir vinegar or lemon juice into ordinary milk and set aside to sour while you are preparing the dry ingredients.
Weigh or measure oat bran, wheat bran and flaxseed/linseed into a mixing bowl.
Rub bicarbonate of soda between palms over the bowl, or sift, to ensure there aren't any tiny clumps which would taste foul.
Add baking powder and salt, mix thoroughly.
Prepare 8 muffin tins (silicone are easiest to unmould and don't need greasing).
Add buttermilk or acidulated milk to dry ingredients, mix thoroughly but quickly. Don't overwork. Speed is of the essence here because the acid in the milk activates the bicarbonate of soda and makes bubbles which lighten the muffins; if you wait too long it will lose this effect. Distribute evenly among 8 muffin tins and bake immediately for 20'.
Leave in tin on rack for a few minutes before unmoulding. One muffin is daily oat bran requirement and wheat bran tolerance on Dukan Diet. Keeps for over a week in tupperware container or plastic bag in fridge, can be reheated in toaster or microwave. If you used whole flaxseed/linseed chew well to break them so you get benefit of their omega oil.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SUNNY112358.
Nutritional Info Amount Per Serving
- Calories: 55.6
- Total Fat: 2.7 g
- Cholesterol: 1.2 mg
- Sodium: 131.1 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 3.5 g
- Protein: 3.6 g
Member Reviews
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SILLYWEIGHT
these muffins are really good, made them 4 times, I had to add 1/4 cup sugar substitude, and added fruit and walnuts, etc. raisens, blueberries, also added more milk. They were handy to take anywhere. Just wonderful for no flour or eggs or no added fat. - 6/27/11
Reply from SUNNY112358 (9/6/11)
thank you for commenting on my recipe, Sillyweight
If your plan allows additions such as fruit and nuts by all means play around with the recipe--unfortunately these are not permitted on the Dukan diet