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Lemon, Date & Pineapple Muffins
- 1 cup self-raising flour
- 1 cup wholemeal self-raising flour
- ½ teaspoon ground cloves
- ½ cup Splenda*
- 1 tablespoon skim milk powder
- 16 dried dates, chopped
- ¼ teaspoon lemon essence
- 2 tablespoons lemon juice
- 1 cup skim milk
- 2 egg whites or substitute*
- 1 cup unsweetened pineapple pieces, drained
Preheat oven to 180?.
Sift flours and cloves into a mixing bowl. Stir through Splenda, milk powder and chopped dates. Combine remaining ingredients in a separate bowl or jug. Pour over dry ingredients and mix 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. Bake for 20-25 minutes, or until lightly browned. Stand for 5-10 minutes in pan before removing to cool on a wire cake rack. Makes 12
Per muffin: Kilojoules: 498 Calories: 119
Fat: 0.5 g Saturated fat: 0.1 g Fibre: 2.9 g
Carbohydrate: 23.9 g Protein: 4.5 g
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