I must admit I’m not a huge fan of muffins but I do like these. They are great to have on hand in the freezer to take with you for a snack at work. You can use blueberries in place of the raspberries although I prefer the raspberries. And……..of course they are low GI.
Raspberry Yogurt Muffins
Ingredients
3/4 cup canola oil
1/3 cup SPLENDA® brown sugar blend
3 eggs (or 6 egg whites)
2 cups plain, fat-free yogurt
2 1/2 cups rolled oats
3 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
2 cups frozen raspberries
The ‘how to’ is here at The Glycemic Gourmet
[...] you take the time to try this low gi muffin recipe as well as the Raspberry Yogurt Muffin one [...]
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