Low GI Cinnamon Bran Muffins (Makes 12)
All ingredients should be at room temperature.
50g wheat bran
120ml boiling water
150g sultanas (you can use dried cranberries instead)
4 Tabs artificial sweetener eg Splenda
60ml canola/rapeseed oil
150g wholemeal plain flour
1 1/4 t bicarb soda
1 t cinnamon
Preheat oven to 190C. Line a 12-hole muffin tin with muffin papers and spray them lightly with non-stick spray.
In a bowl combine the bran, All-Bran and boiling water. Stir in the buttermilk and sultanas.
In another bowl, whisk together the sweetener, egg and oil. Stir into the bran mixture.
In a large bowl stir together the flour, salt, soda and cinnamon. Pour the bran mixture over the flour mixture and stir until just combined.
Divide the mixture between the lined muffin cups and bake for about 20 mins or until a toothpick comes out clean. Cool on a rack.