Super squishy low GI muffins

I have been attending an art workshop for the last few weeks. Each week one of us brings something to eat for our tea break. Yesterday was my turn, but I had really left it to the last minute before I remembered. Luckily I had most of the ingredients to make some muffins but I had to improvise a bit which can go either way when it comes to baking. Luckily the end product was really yum. 

I am not usually a fan of muffins or cake really, but these muffins are really moist and almost squishy because of the high moisture content from the fruit. They are also really low GI and would be great for a mid meal snack or lunch box. 

I am going to experiment with a gluten free version of the same today, for a client I am teaching at tomorrow. I will keep you posted as to the outcome. 

The art class I have been attending is also worth mentioning here. The aim of the class is not so much to teach you how to be an artist but more to aid creativity and the creative process in general. I imagine that this journey could be beneficial to most people in any profession or phase of life.  

Low GI fruit carrot seed muffins

Makes about 12 - 14 medium sized muffins

½ a cup of mixed seeds

¼ cup of oats

1 ½ cups of nutty wheat flour

1 tsp of baking powder

¾ tsp of bicarbonate of soda

2 tsp of mixed spice

½ tsp of salt

2 large eggs

¼ cup of honey

¼ cup of apricot jam
1 tsp of vanilla essence

½ a cup of vegetable oil

¼ cup of coconut oil (or butter)

½ cup of banana, mashed

½ a cup of carrot, grated

½ a cup of apple, grated with skin on
¼ cup of chopped nuts

Pre heat the oven to 190˚C and place the rack in the middle of the oven. Grease your muffin tin.

In a dry pan over medium high heat lightly toast the seeds and oats until light golden.

Sift together the dry ingredients, even the nutty wheat flour, putting the bran back into the mixture after sifting as much of the flour out as possible.

Blend together the eggs, jam, honey and oils until well combined. Add the dry ingredients, fruit and nuts and stir until combined.

Spoon the mixture into the muffin tin until almost at the top but not quite. Bake in the oven for 15 – 20 minutes, until golden and springy. A knife should come out clean, but the muffins should still be very moist inside from the fruit.

Allow to cool a bit before un-moulding them. 

Gluten free fruit carrot seed muffins

Makes about 12 medium sized muffins

1 ½ cups of all purpose self raising gluten free flour

2 tsp of mixed spice

¼ tsp of baking powder

¼ tsp of bicarbonate of soda

½ tsp of salt

2 large eggs

¼ cup of honey

¼ cup of apricot jam

½ a cup of vegetable oil

¼ cup of coconut oil (or butter)

½ cup of banana, mashed

½ a cup of carrot, grated

½ a cup of apple, grated with skin on

¼ cup of chopped nuts

½ a cup of seeds, lightly toasted in a dry pan

Pre heat the oven to 190˚C and place the rack in the middle of the oven. Grease you muffin tin.

Sift together the dry ingredients.

Whip the egg whites until light and fluffy. In a separate bowl whip the egg yellows, jam, honey and oils until well combined. Fold in the egg whites, dry ingredients and fruit and stir until well combined combined.

Spoon the mixture into the muffin tin until almost at the top but not quite. Bake in the oven for 15 – 20 minutes, until golden and springy. A knife should come out clean, but the muffins should still be very moist inside from the fruit.

Allow to cool a bit before un-moulding them.