LOW GI BRAN MUFFINS
Beat together 2 eggs, 1 cup brown sugar and 4 Tbls Canola oil.
Add 1 cup oat bran pressed down into cup,
1 and a half cups cake flour and 2 cups digestive bran, half a teaspoon salt and 1 tablespoon Bicarbonate of Soda.
Add 1 large grated apple and 1 cup sultanas, 1 tsp ground cinnamon and 2 cups low fat milk and 1 tsp vanilla essence.
Stir till well blended but do not overmix.
This mixture can be kept in the refrigerator for up to 30 days. When ready to bake drop in muffin pans and bake for 20 minutes at 180 deg C preheated oven. Do not freeze the batter but baked muffins freeze very well. These muffins are deliciously moist and do not need to be spread with margerine or butter.
RECIPE AND PHOTO: LEANNE THURSTON COETZER