Tuesday, 24 Jul 12
Grab one for breakfast racing out the door or enjoy one with your cup of tea in the afternoon, these muffins are a little bit naughty but are a much healthier alternative than most of the muffins you'll get at a cafe. Use Stevia (herbal sweetener from the supermarket) instead of the brown sugar to make it even healthier! The kids will also LOVE them - pop one in their lunch box and see them disappear.
Ingredients (Makes 12)
2 cups wholemeal self-raising flour
1/2 cup self-raising flour
1 tsp ground cinnamon
1/2 cup brown sugar
1 cup banana, mashed
1 tsp vanilla extract
1 egg, lightly beaten
1 3/4 cups 98per cent fat-free blueberry yoghurt
1/4 cup extra-light olive oil
1/2 cup frozen or fresh blueberries
Preheat oven to 190C (170C fan-forced). Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
Combine flours, cinnamon and sugar in a large bowl. Make a well. Add banana, vanilla, egg, yoghurt and oil.
Stir until just combined. Spoon into paper cases. Top with blueberries.
Bake for 20 to 25 minutes. Stand in pans for 2 minutes. Transfer to a wire rack to cool.
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