Eating foods that rate low to medium on the Glycemic Index help control blood glucose and cholesterol levels. The brown rice combined with pecans in these raspberry muffins assist in slowing down the release of sugars into the bloodstream, making them diabetic-friendly.
|3/4 cup||toasted, finely ground pecans||175 mL|
|1 cup||cake and pastry flour||250 mL|
|1/2 cup||whole wheat flour||125 mL|
|1-1/2 tsp||baking powder||7 mL|
|1/2 tsp||baking soda||2 mL|
|1/4 tsp||salt||1 mL|
|1 cup||cooked Kokuho Rose® brown rice or Tsuru Mai brown rice||250 mL|
|1 tbsp||orange zest||15 mL|
|1 cup||buttermilk or plain yogurt||250 mL|
|1/4 cup||melted, unsalted butter||50 mL|
|1/4 cup||packed brown sugar||50 mL|
|1 tsp||vanilla||5 mL|
|1 cup||frozen raspberries||250 mL|
In a large bowl, whisk together pecans, flours, baking powder, baking soda, salt, rice and orange zest. Set aside.
In separate bowl, whisk together buttermilk, egg, butter, sugar and vanilla. Pour over dry ingredients and stir just to moisten. Do not over mix. Fold in frozen raspberries.
Fill lightly greased or paper-lined muffin cups 2/3 full and bake in the centre of a 375 F (190 C) oven until golden on top and inserted toothpick comes out clean, about 15 to 20 minutes. Transfer muffins directly to cooling rack and serve warm.
Tip: Having all the ingredients at room temperature before baking produces the lightest, tender muffins
Tip: Muffins should be eaten the day they are baked or wrapped individually in plastic and frozen for up to 1 month.
Diets: GI Diet, Vegetarian, Low-sodium and High Fibre
Makes 12 muffins.
For more great recipes, visit www.haveariceday.com/rice-recipes
This is a classic way to use up any leftover cooked rice, whether it be short or long-grain and brown… Continue Reading