Blood Sugar Impact of Multi Grain English Muffins

WATER, WHOLE WHEAT FLOUR, ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), WHEAT GLUTEN, OAT FIBER, CREAM YEAST, CONTAINS 2% OR LESS OF THE FOLLOWING: FIBER BASE (OAT FLAKES, CRACKED WHEAT, SUNFLOWER SEEDS, FLAX SEEDS, AND MILLET), GRAIN BASE (OAT FLOUR, BARLEY FLAKES, CRACKED WHEAT, CORN MEAL, WHEAT GLUTEN, RYE MEAL, MILLET, FLAX SEED, WHEAT FLOUR, MALT, CONTAINS 2% OR LESS OF THE FOLLOWING: SALT AND SPICES), WHEAT MUFFIN BASE (WHOLE WHEAT FLOUR, CALCIUM CULFATE, WHEAT STARCH, SLAT, DEXTROSE, GUAR GUM, LACTIC ACID, MONO-DIGLYCERIDES, FUMARIC ACID, ETHOXYLATED MONO-DIGLYCERIDES, CONTAINS 2% OR LESS OF THE FOLLOWING: ACETIC ACID, SUCRALOSE POTASSIUM IODATE, AZODICARBONAMIDE, CALCIUM PEROXIDE AND ENZYME), DOUGH ENHANCER (WHEAT FLOUR, SODIUM STEAROYL LACTYLATE, GUAR GUM, DATEM, MONO-DIGLYCERIDES, CONTAINS 2% OR LESS OF: CALCIUM SULFATE, ASCORBIC ACID, AZODICARBONAMIDE, ENZYME, AND CALCIUM PEROXIDE), SALT, SOYBEAN OIL, ASCORBIC ACID AS A DOUGH IMPROVER, FUMARIC ACID, DEGERMINATED YELLOW CORN FLOUR, DEGERMINATED YELLOW CORN MEAL, CALCIUM PROPIONATE, POTASSIUM SORBATE (PRESERVATIVE) AND SOY LECITHIN.