You can vary recipes for low-glycemic muffins in so many different ways, using grains, fruits, nuts, and even vegetables for high satisfaction and low glycemic load. If you want to turn these carrot-cake oat muffins into a dessert, top them off with cream cheese frosting. Keep in mind, though, that the frosting increases your glycemic load a bit.
Low-Glycemic Carrot Cake Oat Muffins
Preparation time: 10 minutes
Cooking time: 15–17 minutes
Yield: 12 servings
Nonstick cooking spray
1 cup oat-bran flour
1/2 cup all-purpose flour
1/2 cup quick oats
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup lowfat milk
1 whole egg plus 1 egg white, lightly beaten
1/4 cup honey
2 tablespoons canola oil
1-1/2 cups grated carrots
Preheat the oven to 425 degrees F, and spray a 12-cup muffin pan with nonstick cooking spray (or you can use paper muffin liners).
In a large bowl, combine the oat-bran flour, all-purpose flour, quick oats, brown sugar, baking powder, salt, and cinnamon, and mix well with a spoon.
In a medium bowl, combine the milk, eggs, honey, and oil, and mix well with a spoon.
Add the milk mixture to the flour mixture, and mix until the dry ingredients are just moistened. Fold in the grated carrots.
Fill the cups of the muffin pan 3/4 full, and bake until golden brown, about 15 to 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Per serving: Calories 161 (From Fat 40); Glycemic Load 15 (Medium); Fat 5g (Saturated 1g); Cholesterol 19mg; Sodium 142mg; Carbohydrate 26g (Dietary Fiber 2g); Protein 5g.
