OLD-FASHIONED ROLLED OATS
Trade your quick/instant oats for rolled oats,
they still cook relatively quickly but with
the added bonus of being low GI to help
avoid spikes in your blood glucose levels.RHUBARB AND
OAT MUFFINS
PREP TIME: 20 MINS
COOK TIME: 20 MINS
MAKES 12 MUFFINS (1 PER SERVE,
AS AN OCCASIONAL SNACK)
165g (1¾ cups) rolled oats
120g (¾ cup) wholemeal
plain flour
75g (½ cup) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
80g (½ cup) brown sugar or
granulated sugar substitute,
plus extra 1 Tbsp brown sugar
250ml (1 cup) buttermilk
2 x 60g eggs, lightly whisked
2 Tbsp canola oil
1 tsp vanilla essence
100g (1 cup) finely
chopped rhubarb
½ tsp ground cinnamon
30g (1⁄4 cup) chopped walnuts1 Preheat oven to 180°C
(fan-forced). Line 12 x 125ml
( 1 / 2 cup) non-stick muffin pans
with paper cases. Spray cases
with cooking spray.
2 Place 3 / 4 cup of the oats in a
food processor. Cover and process
until finely ground. Transfer to a
large bowl. Add the flours, baking
powder, bicarbonate of soda,
sugar and another 3 / 4 cup of the
oats. Stir until well combined.
Make a well in centre.
3 Whisk the buttermilk, eggs, oil
and vanilla essence in a bowl. Stir
in the rhubarb. Add the rhubarb
mixture all at once to the flour
mixture. Stir until just moistened
(the batter should be slightlylumpy). Spoon mixture evenly
between the cases, filling each
about three-quarters full.
4 Combine the 1 Tbsp brown
sugar, cinnamon, walnuts and
remaining oats in a small bowl.
Sprinkle the mixture over the
batter. Bake for 20 minutes or
until a skewer inserted into
the muffins comes out clean.
Transfer muffins to a wire rack to
cool for 5 minutes. Serve warm.COOK’S TIP
Keep the muffins in an airtight
container for up to 2 days.
Alternatively, on the day they
are made, wrap muffins
individually in plastic wrap.
Place in a resealable freezer bag.
Expel any air. Label, date and
freeze for up to 2 months.NUTRITION INFO
PER SERVE (with
sugar) 835kJ, protein
6g, total fat 8g (sat.
fat 1g), carbs 25g, fibre
3g, sodium 108mg
- Carb exchanges 1½
- GI estimate medium
PER SERVE (with sugar
substitute) 752kJ, protein 6g,
total fat 8g (sat. fat 1g), carbs
20g, fibre 3g, sodium 108mg
- Carb exchanges 1½
- GI estimate medium