Delicious Low GI Pecan and Bran Muffin Recipe

 

 

I love these bran and Pecan muffins so much I decided to share the recipe.  I hope you enjoy them as much as I did.  If you are embarking on a low GI diet these are great to have around!  This is also a great lunch box treat or after gym natural glycogen replacement.

Ingredients

2 extra large eggs

1 cup soft brown sugar

4 tbsp canola oil or macadamia, avocado or walnut oil

1 cup oat bran

1.5 cups cake flour

2 cups digestive bran

2.5 ml salt

3 tsp bicarbonate soda

1 tsp ground cinnamon or mixed spice ground ginger

1 large apple, grated

2 cups fat free or low fat milk

1 tsp vanilla essence

1 cup pecan nuts, roughly chopped

Method:

  • Beat the eggs together along with the sugar and oil in a large bowl.
  • Add the dry ingredients and grated apple on top of the egg and sugar mix.
  • Add the milk and vanilla and stir until mixed well.
  • The nuts should be mixed in at the very end so if you are planning to leave the mixture in the fridge for 24 hours don’t add the nuts yet.

Notes

  • Leave overnight in the fridge or for at least 2 hours.
  • When ready to bake, preheat the oven to 180°C. Stir the batter (add the nuts) and drop into lightly greased muffin pans, filling each muffin hole 3/4 full.
  • Bake for 15 minutes.
  • Remove from the oven and cool on a wire rack.

Store muffins in the fridge for up to 3 days

* Great idea

  • Mixture (without the nuts) can be kept in the fridge for up to 30 days.
  • Do not freeze the batter.
  • Baked muffins freeze well for up to 3 months. (good idea for holiday snacks or just something healthy at hand)
  • Add Banana for a great variation


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