Making Carbs Count, Carbohydrate counting for diabetes, Desang diabetes magazine

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Nettle and Gruyère muffins (makes six)

Ingredients

• 100g plain flour

• 90g wholemeal flour

• 1 tsp baking powder

• ½ tsp fine salt

• 1 medium egg, at room temperature

• 250g milk

• 100g unsalted butter, melted

• Grated zest of 1 lemon

• 150g Gruyère cheese, grated

• 90g stinging nettle leaves chopped

Method

1. Preheat the oven to 190°C

and grease a muffin tin or use

cupcake liners

2. Put the flours, baking powder

and salt in a medium bowl and

whisk to combine, removing any

lumps in the flour.

3. In a separate large bowl, whisk

together the egg, milk, melted

butter and lemon zest. In a third

bowl, combine 120g of the cheese

with the nettles. Fold the flour

mixture into the milk mixture

until well combined. Add the

cheese and nettle mixture and

stir until well distributed.

4. Divide the mixture into the 6

cases. Sprinkle the remaining 30g

cheese over the top. Bake for 10

minutes, then reduce the oven to

180°C and turn. Bake for a further

12-15 minutes until golden. Leave

in the pan for 5 minutes, then

turn out on a wire rack to cool. Based on a recipe from: www.delicious.com.au