Low GI carrot muffins, oat and semolina
Today, I invite you to discover a delightfully rustic creation: low GI carrot muffins, oat and semolina. These little wonders strike the perfect balance between indulgence and health, and I’m delighted to share my secret recipe with you. So, put on your apron and get ready to tantalize your taste buds!
Muffins, those little wonders of sweetness, are perfect companions for a quick breakfast, a delicious afternoon snack, or even a light dessert after a good meal. Today, I’m taking you into my kitchen to discover a low GI recipe that perfectly combines the tenderness of carrots, the rusticity of oats, and the sweetness of semolina. These carrot, oat, and semolina muffins are both healthy, comforting, and delightfully moist. Get ready to treat your taste buds and impress your loved ones with this simple and flavorful recipe!
In the palette of muffins, carrots bring a touch of bright color and a melting texture that marries beautifully with the rusticity of oats and the lightness of semolina. It’s a winning combination that gives rise to balanced and nourishing muffins, perfect for starting the day off right or satisfying a small hunger between meals. And the best part? These muffins are so simple to make that even kitchen novices can dive in without fear!
Ingredients for low GI carrot muffins:
- Eggs: Eggs act as a binding agent in the recipe, ensuring a moist texture for the muffins.
- Grated carrots: Carrots provide natural sweetness, color, and texture to the muffins, along with essential nutrients like vitamins and fiber.
- Oat flakes: Oat flakes add texture and nutritional richness to the muffins, contributing to their health aspect by providing fiber and protein.
- Semolina: Semolina adds a pleasant granular texture to the muffins while absorbing moisture to ensure a moist crumb.
- Wholemeal barley flour and whole wheat flour T150: These wholemeal flours add structure and density to the muffins while increasing their fiber and nutrient content.
- Baking powder: Baking powder helps the muffins rise and become light and airy.
- Skimmed milk: Milk adds moisture and richness to the muffins, as well as making them softer.
- Stevia: Stevia is used as a natural sweetener to lightly sweeten the muffins without adding extra calories.
How to prepare low GI carrot muffins?
- Beat the eggs until foamy in a large bowl.
- Stir in the grated carrots and mix well.
- Add the oat flakes, semolina, flours, and mix until the mixture is homogeneous.
- Add the baking powder and mix again.
- Gradually pour in the skimmed milk while stirring until you get a smooth batter.
- Stir in the stevia to taste and mix.
- Divide the batter into prepared muffin tins.
- Bake in a preheated oven at 180°C for 20 to 25 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
My tips for success with carrot muffins:
- Make sure to grate the carrots finely for better distribution in the muffins.
- Do not overmix the batter once the dry ingredients are incorporated to prevent the muffins from becoming tough.
- Keep a close eye on the muffins while baking to prevent them from becoming too dry.
Tasting and storing low GI carrot muffins:
These carrot, oat, and semolina muffins are best enjoyed warm, just out of the oven, with a good cup of coffee or a steaming tea. Their moist texture and comforting flavors make them the perfect companion for a delightful break at any time of the day.
You can also store them in an airtight container at room temperature for a few days, but they are so delicious that they may disappear long before!
FAQ
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it contains no ingredients of animal origin except for the eggs. You can also replace the eggs with a vegan alternative such as plant-based egg substitutes.
Can this recipe have an anti-waste approach?
Absolutely! This low GI recipe is perfect for using up carrots that are starting to soften in your refrigerator. You can also replace some of the oat flakes or semolina with other ingredients you have on hand, such as dried fruits or chopped nuts.
Other recipes to try
- Low GI carrot and oat cake
- Chocolate and oat muffins low GI and low carb
- Carrot soup and vanilla low GI
- Roasted carrots with garlic and herb Low GI
So, what are you waiting for? Put on your apron and dive into making these delicious low GI carrot muffins, oat and semolina! It’s a simple, healthy, and flavorful recipe that will delight both young and old. And don’t forget to share your impressions and photos with me in the comments below. I can’t wait to discover your delicious creations!
Low GI carrot muffins, oat and semolina
Treat yourself to my delicious soft carrot and oat muffins, a balanced, easy-to-prepare low GI recipe for the whole family.
Ingredients
- 2 eggs
- 150 g grated carrots
- 50 g rolled oats
- 50 g semolina
- 30 g hulled barley flour
- 30 g whole-wheat flour T150
- 5 g baking powder
- 120 ml skimmed milk
- 20 g stevia (or more to taste)
Instructions
- Beat eggs in a large bowl until frothy.
- Add grated carrots and mix well.
- Add the rolled oats, semolina and flours and mix until smooth.
- Add baking powder and mix again.
- Pour in the skimmed milk gradually, mixing until smooth.
- Stir in stevia to taste.
- Divide batter between prepared muffin cups.
- Bake in a preheated oven at 180°C for 20-25 minutes, until golden and a toothpick inserted comes out clean.
- Leave the muffins to cool in the moulds for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 137Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 62mgSodium: 139mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 6g
Les informations nutritionnelles peuvent varier selon les produits et les marques choisis.