Low-Glycemic Carrot-Cake Oat Muffins - dummies

Low-Glycemic Carrot-Cake Oat Muffins

By Meri Raffetto, Rosanne Rust

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

  1. 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).

  2. 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.

  3. In a medium bowl, combine the milk, eggs, honey, and oil, and mix well with a spoon.

  4. Add the milk mixture to the flour mixture, and mix until the dry ingredients are just moistened. Fold in the grated carrots.

  5. 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.