About our recipe
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.
Serves: 4-5 People
Meal Time: 12 minutes
Ingredients
3/4 cup (175mL)
Toasted, finely ground pecans
1 cup (250mL)
Cake and pastry flour
1/2 cup (125mL)
Whole wheat flour
1-1/2 tsp (7mL)
Baking powder
1/2 tsp (2mL)
Baking soda
1/4 tsp (1 mL)
Salt
1 cup (250mL)
Cooked Kokuho Rose® brown rice or Tsuru Mai brown rice
1 tbsp (15mL)
Orange zest
1 cup (250mL)
Buttermilk or plain yogurt
1
Egg
1/4 cup (50 mL)
Melted, unsalted butter
1/4 cup (50 mL)
Packed brown sugar
1 tsp (5mL)
Vanilla
1 cup (250mL)
Frozen raspberries
Directions
Step
1
In a large bowl, whisk together pecans, flours, baking powder, baking soda, salt, rice and orange zest. Set aside.
Step
2
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.
Step
3
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.
Notes
Having all the ingredients at room temperature before baking produces the lightest, tender muffins
Muffins should be eaten the day they are baked or wrapped individually in plastic and frozen for up to 1 month.