Oat and date muffins

YOU Diabetics - - Contents -

Bran-rich foods can help reg­u­late blood-sugar lev­els.

250 ml (1 c) self-rais­ing flour 250 ml (1 c) bran-rich self-rais­ing flour 3 ml (gen­er­ous ½ t) bi­car­bon­ate of soda 250 ml (1 c) oats 60 ml (¼ c) brown sugar or Su­galite 250 ml (1 c) dates, chopped 1 egg 30 ml (2 T) oil 60 ml (¼ c) brown sugar or Su­galite 310 ml (1¼ c) fat-free milk fat-free cot­tage cheese or grated re­duced-fat Ched­dar cheese to serve

1 Heat the oven to 180 °C. Grease 12 muf­fin tin hol­lows or line with pa­per cases.

2 Sift to­gether the two kinds of flour and bi­car­bon­ate of soda in a large bowl. Add the oats, brown sugar or Su­galite and dates and mix lightly. Make a well in the mid­dle.

3 Whisk the re­main­ing in­gre­di­ents (ex­cept the cheese) to­gether in a jug and pour into the well in the dry in­gre­di­ents. Mix lightly un­til just com­bined and still slightly lumpy.

4 Spoon into the pre­pared muf­fin tin hol­lows and bake for about 18 min­utes or un­til done. Cool for 5 min­utes in the pan. Turn out on a wire tack to cool com­pletely.

5 Serve with a scoop of fat-free cot­tage cheese or a lit­tle grated re­duced-fat Ched­dar cheese.

Prepa­ra­tion time: 10 min­utes Cook­ing time: 18 min­utes

12 muffins

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