Low GI Bran and Pecan Muffins
Handy Hints
- This mixture (without nuts) can be kept in the fridge for up to 30 days. Remember to add the nuts right before baking. Do not freeze the dough.
- Baked muffins may be frozen and will keep for up to 3 months.
- If you follow my Low GI meal plans, you can substitute a muffin for 2 slices of low GI bread. Not every day though, twice a week only. (PLEASE TAKE NOTE: Unfortunately, muffins may not be eaten at all if you are following my Banting meal plan).
Low GI Bran and Pecan Muffins Recipe
Ingredients:
- 2 extra large eggs
- 1 cup soft brown sugar (Xylitol is better but more expensive)
- 4 tablespoons Canola oil (Macadamia, avocado or coconut oil are healthier alternatives)
- 1 cup of oats (this makes the recipe Low GI)
- 5 cups sifted cake flour
- 2 cups digestive bran
- 5 ml salt
- 3 teaspoons bicarbonate of soda
- 1 teaspoon fine cinnamon or fine ginger
- 1 large apple, grated
- 2 cups fat-free milk
- 1 teaspoon vanilla essence
- 1 cup pecan nuts, coarsely chopped
Method:
- Beat the eggs, sugar and oil in a large mixing bowl.
- Add all the dry ingredients and grated apple to the egg and sugar mixture.
- Add the milk and vanilla and mix well.
- Lastly, add and mix the pecan nuts, if you plan to bake the muffins within 24 hours. (Otherwise only add the nuts just prior to baking.)
- Leave in the fridge overnight, or for at least 2 hours.
- When ready to bake, preheat the oven to 180°Mix the batter (add the nuts) and add to lightly greased muffin tins. Fill each muffin cavity to 3/4 full.
- Bake for 15 minutes.
- Remove from the oven and cool on a wire rack.
- The muffins can be stored in the refrigerator for up to 3 days.
I hope you enjoy this healthy version of muffins!
Linda xxx