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Fresh Living Network
Low GI bran and pecan muffins

Low GI bran and pecan muffins

Full of fibre and low in fat, these muffins are moist and delicious! Taken from the low GI, low fat recipe book by Gabi Steenkamp and Jeske Wellmann, Snacks and Treats for Sustained Energy 1 (Tafelberg).
24
RECIPE TYPE:Baked goods
 
ENERGY 622KJ
CARB 20g
PROTEIN 3g
FAT 6g
Method
  • Beat together the eggs, sugar and oil in a large bowl.
  • Add all the dry ingredients and grated apple on top of the egg and sugar mix.
  • Add the milk and vanilla and stir until well blended.
  • Lastly, mix in the pecan nuts, if baking within 24 hours. Otherwise only add the nuts, and stir in, just before baking.
  • 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.


Good idea

  • This mixture (without the nuts) can be kept in the fridge for up to 30 days. Remember to stir in the nuts just before baking. Do not freeze the batter.
  • Baked muffins freeze well for up to 3 months.
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EXCLUSIONS

Dairy free Dairy free Dairy free

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