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Wholemeal sugar/sweetener free muffins

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Tra5487

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150g Wholemeal self raising flour
50g melted low fat olive spread
1 egg
100ml semi skimmed milk
150g dried fruit of your choice

Heat the oven to 200C/fan 180C/gas 6 and line a 6-hole muffin tin with paper cases. Mix the egg, melted butter and milk quickly into the dry ingredients (don't overmix, it should be a bit lumpy). Divide between the cases and bake for 25 minutes until risen and golden and cooked through.

Taste delicious !!!! Enjoy.


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Even though there is no sugar in this recipe, for the six muffins there are:
Wholemeal flour 94 grams carbs
semi skimmed milk 4 grams carbs
dried fruit 100 grams carbs

Total carbs for six muffins around 200 grams carbs, so each muffin has 33 grams of carbs, so not necessarily a low carb treat or one that won't spike you quickly.
 
I would agree with Denise they might be low in sugar but theres enough carbs in one of those muffins to put my bg levels into double figures as I found out when I last had a scone, theres some things that stick in your mind like sleeping all afternoon because of high blood glucose levels.

And high blood glucose levels for those who dont know are caused directly by the carbohydrates we eat.

Definitely not for a T2 diabetic.
 
When I have done these sorts of things, I have used wholegrain spelt flour, rather than wholemeal and padded it out with oat bran. With fruit, I used blueberries, I found it less like a cake and somewhat spongy. It was OK, nothing more. However, I dropped the blueberries and added grated parmegano cheese. Now, that made for quite a good cheese scone substitute. Not as good as the real thing, but tasty and satisfying. But it was wholegrain flour. Some wholemeals seem to me as if they are white flours with some wholemeal added back in, rather than being wholemeal throughout the process, and often less is put back in than has been taken out.
 
Tra5487 said:
Oh dear. Didn't think I'd get this much negative feedback for a muffin recipe. I enjoyed them and they didn't effect my blood sugars.
Click to expand...

You probably used a good quality wholemeal flour, a genuine one, and not a white flour with just a bit of wholemeal added. There is a big difference between brands and types. It is a common problem with things marked wholemeal. Could you tell us which one you used?
 
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