Recipe posted on: 11 January 2010

Diabetes Friendly Recipe
Healthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index. Low fat Recipe
Healthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates. Dairy Free Recipe
Dairy free recipe for people with lactose intolerance. Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products. Heart Healthy Recipe
Heart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).

These muffins, while they taste like a totally decadent dessert, are high in fibre, high in vitamins and taste so good. They are a bit higher in carbohydrates and fat, so enjoy as a treat. Really great for kids too.

Ingredients

• 60ml (1/4) cup extra virgin, cold pressed olive oil
• 3 large organic eggs
• 140g grated organic apples
• 125ml (1/2 cup) milk (coconut, rice, almond, soy, cow's or other milk)
• 3 Tbsp honey
• 160g fresh berries (raspberries, blueberries, strawberries, blackberries, mulberries, loganberries or a combination)
• 45g (1/4 cup) organic polenta (cornmeal)
• 1 cup organic spelt flour
• 2/3 cup organic rye flour (use rice, buckwheat, or amaranth for a gluten-free variation)
• 3 tsp bicarbonate of soda
• 1 Tspn ground cinnamon

Method

1. Use the olive oil to lightly grease the muffin tins.
2. Line the base with baking paper if they are not non-stick.
3. Whisk eggs and then add the grated apples, milk, honey and the remaining olive oil until the mixture is well combined.
4. Stir in most of the berries, then the polenta and mix well.
5. Sift the rye and spelt flours, bicarbonate of soda and ground cinnamon on top of the mixture.
6. Using a large metal spoon, fold the mixture until all ingredients are combined (folding means to stir through slowly as if folding the ingredients through).
7. Spoon mixture into muffin pans and top with the remaining berries.
8. Bake in a medium over (180°C) for about 20 minutes, or until slightly browned on top. To test if they are cooked, insert a metal skewer gently into a muffin and if it comes out clean, the muffins are cooked.
9. Remove muffin pans from oven and let stand for about 3-4 minutes before removing the muffins from the pans.
10. Put muffins onto a wire rack to cool.
11. Muffins can be served warm or cooled to room temperature.
12. Muffins can be served as they are or with a dollop of organic plain yoghurt.

Use whatever berries are in season, or a mixture if you prefer.