Bran and Oatmeal Muffins
Oatmeal contains soluble fibre, which helps to regulate blood sugar levels. It's a tasty treat that diabetics can also enjoy.
Bran & oatmeal muffins
are a good substitute for diabetics who enjoy a sweet treat now and then.
Oatmeal contains soluble fibre, which helps to regulate blood sugar levels. It's a tasty treat that diabetics can also enjoy.
Preparaton time: 1 hour
Makes: 12 muffins
Ingredients:
- Cake flour – 150g (5 1/3 oz)
- Baking powder – 1 ½ tsp
- Baking soda – 1 tsp
- Oatmeal – 100g (3 ½ oz)
- Bran – 30g (1 oz)
- Eggs – 2, medium
- Maltitol – 55g (2 oz)
- Corn oil – 70ml (2 ½ oz)
- Plain low-fat yoghurt – 240g (8 ½ oz)
- Sunflower seeds – 40g (1 ¼ oz)
Method:
- Pre-heat oven to 180ºC (350ºF). Line a 12-hole muffin tin with paper cases and set aside.
- Sift flour, baking powder and baking soda into a mixing bowl. Mix in oatmeal and bran and set aside.
- Crack eggs into a mixer and add maltitol. Beat on medium speed until creamy, then add corn oil and yoghurt, and mix well. Fold in flour mixture, add sunflower seeds and foldin lightly.
- Spoon batter into prepared muffin tin, filling cups three-quarters full. Bake for about 20 minutes until tops are golden brown and an inserted toothpick comes out clean.
- Remove from heat and set aside to cool. Serve warm.
Muffins can be kept refrigerated for up to 3 days.
Nutritional info (per serving)
Calories 128 kcal
Carbohydrate 12.3g
Fat 6.4g
Cholesterol 21.3mg
Fibre 2g
This recipe was first published in "A Cookbook for Diabetics by a Dietitian and a Chef", which is available at major bookstores.
Ref: N18
Contributor(s):
Magdalin Cheong (Dietitian) and Daniel Yeo (Chef)
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