|
|
|
|
|
Banana Almond Muffins
- ½ cup sultanas
- 1 teaspoon almond essence
- 1 cup Apple & Cinnamon Crunchola*
- ¾ cup skim milk
- 2 egg whites or substitute*
- ¼ cup apple purée (page 160) or commercial sugar-free
- apple sauce (e.g. IXL)
- 1 medium ripe banana, mashed
- ¼ cup apple juice concentrate*
- ¼ teaspoon salt
- ½ teaspoon bicarbonate of soda
- 1 ¼ cups wholemeal self-raising flour
Preheat oven to 180?.
Drizzle sultanas with almond essence, mix through and let stand for 5 minutes. Combine cereal and milk in a large mixing bowl and stand for 2-3 minutes.
Add egg whites or substitute to cereal mixture and mix well. Add apple purée, mashed banana, apple juice concentrate, salt and bicarbonate of soda and mix until combined. Add sultanas and mix through.
Add flour and mix until dry ingredients are 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 rack. Makes 12
(See picture of these muffins on inside back cover.)
Per muffin: Kilojoules: 477 Calories: 114
Fat: 0.5 g Saturated fat: neg Fibre: 2.5 g
Carbohydrate: 24.9 g Protein: 3.6 g
|
|
|
| |
|
