Lunch: Cinnamon-Raisin Muffins with Streusel Topping

These muffins smelled so good while they were cooking. The first words out of my mouth after the first bite were literally, "Holy moly! These are amazing!!!" I haven't had real muffins in several years, so I tried them out on unsuspecting "normal" folks.

This recipe includes fertility superfoods such as:

Cinnamon, Brown Rice, Nuts, Walnuts

Health and fertility benefits of Cinnamon-Raisin Muffins with Streusel Topping

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1/4 cup chopped walnuts
1/4 cup packed light brown sugar
2 tablespoons brown rice flour (such as Bob's Red Mill)
1/2 teaspoon ground cinnamon
1 1/2 tablespoons canola oil or butter

Instructions

Preheat oven to 400 °.
To prepare streusel, combine first 5 ingredients in a small bowl with a fork until mixture resembles small peas.
To prepare muffins, place 18 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, granulated sugar, and next 4 ingredients in a large bowl, stirring with a whisk. Stir in raisins and walnuts; make a well in center of mixture. Combine oil, vanilla, and eggs in a medium bowl, stirring with a whisk. Stir in soy milk; add to rice flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups. Sprinkle batter evenly with streusel topping.
Bake at 400 ° for 20 minutes or until muffins are lightly browned and spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Serve warm.

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