This morning I was invited to not only sample, but prepare our own Lower Carb Muffins at Muffin Break.
At first glance one might think they were jumping on the band wagon of the “Low Carb” diet, however, it was fantastic to hear Natalie Brennan from Muffin Break explain to us that the project originated from wanting to create a muffin that is suitable for those living with diabetes (for example her husband John Macphail – Muffin Break’s Brand Manager).
There was an awful lot of research and development that went into creating the muffins, and it’s something that they are very proud of. Having been there and made a batch myself (from natural ingredients sourced from Australia and New Zealand), I can honestly tell you that the research has paid off. As well as being Low GI, and having less sugar and kilojoules compared to a standard muffin, their slogan of “Maximum Yum” definitely rings true.
They have two flavours to try “Berry, Nut & Seeds” and “Macadamia, Mango and Passionfruit”. Both are a taste sensation and good for you as well!
For those of you with diabetes, you’ll be happy to know that each muffin is 1.5 Exchanges (but let’s keep that our little secret code!)
The muffins are available everywhere now, and are the same price as regular muffins!
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