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Date & Ginger Muffins
- 1 cup diet vanilla yoghurt
- 1/3 cup apple purée (page 160) or commercial sugar-free
- apple sauce (e.g. IXL)
- 4 egg whites or substitute*
- ¾ cup Splenda*
- 2 cups + 1 ½ tablespoons self-raising flour
- 2 teaspoons ground ginger
- ¾ cup chopped dates
- ¼ cup chopped preserved ginger
Preheat oven to 180?.
Combine yoghurt, apple puree, egg whites or substitute and Splenda. Beat until smooth. Add flour, ginger, dates and preserved ginger. Mix with a fork until just moistened. Do not over mix. Don't be concerned if there are still a few dry sections of flour showing.
Spoon mixture into a 12 cup non-stick muffin tin until three-quarters full. Bake for 15-20 minutes, or until lightly browned. Stand for 5-10 minutes in pan before removing to cool on a wire rack. Makes 12
Per muffin: Kilojoules: 685 Calories: 164
Fat: 0.5 g Saturated fat: 0 g Fibre: 2.1 g
Carbohydrate: 34.6 g Protein: 5.1 g
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