Muffins

Food
1

I noticed a parent looking for a low carb muffin recipe, and I’ve used this one several times. I tend to make the basic recipe, then divide it into three and add three different flavourings. I often use mashed banana for one batch, grated apples and pears for another, and citrus zest for the third. The flavours I’ve typed in below are those in the recipe book, and are for the full 36 muffins.

Low GI, Low Fat Muffins
Makes 36 muffins

4 extra large eggs
1 cup of sugar
2 tablespoons oil (walnut, macadamia or canola)
2 teaspoons vanilla essence
2 cups vanilla-flavoured low fat yoghurt
1 cup long life fat free milk
2 cups cake flour
4 teaspoons baking powder
2 teaspoons bicarbonate of soda
½ teaspoon salt
2 cups oat bran
1 cup digestive bran
1 cup whole-wheat Pronutro, original or apple bake *

Possible flavours:
8 grated carrots and 3 teaspoons cinnamon and 1 teaspoon mixed spice or
5 small grated apples or pears and 1 teaspoon cinnamon or
Zest of one orange and one lemon and 4 tablespoons poppy seeds or
3 Mashed bananas

  1. Preheat the oven to 220 degrees C. Line three 12-hole muffin pans with paper cups or spray with non-stick cooking spray
  2. In a large mixing bowl, beat the eggs until light and fluffy
  3. Add the sugar in three batches, beating well after each addition.
  4. Add the oil, vanilla essence, yoghurt and milk, and mix until just blended.
  5. In a large bowl, sift together the cake flour, baking powder, bicarbonate of soda, salt (and spices if desired).
  6. Add the oat bran, Pronutro and grated fruit and mix lightly.
  7. Add the egg mixtgure to the dry ingredients and mix until the gry ingredients are moistened.
  8. Spoon the mixture into the muffin pans or paper cups.
  9. Place in the oven, reduce the heat to 190 degrees C and bake for 25 minutes.
  10. Take the muffins out of the oven and leave them to cool for a few minutes in the baking trays. Remove them from the trays and allow them to cool completely on a cooling rack.
  11. Store in the fridge for up to three days, or freeze for up to three months.
  • One cup of whole-wheat Pronutro can be substituted with ½ a cup of soya flour and ½ a cup of digestive bran.

Nutritional info per muffin:
Carbs: 21 grams
Protein:4 grams
Fat: 2 grams
GI: 56
GL: 12

Taken from:
Snacks and Treats for Sustained Energy 1 by Gabi Steenkamp and Jeske Wellmann