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


  • 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)


  1. Pre-heat oven to 180ºC (350ºF). Line a 12-hole muffin tin with paper cases and set aside.
  2. Sift flour, baking powder and baking soda into a mixing bowl. Mix in oatmeal and bran and set aside.
  3. 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.
  4. 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.
  5. 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