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Banana Muffin Recipe


cups self-raising flour 2 teaspoons ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon bicarbonate of soda 1/2 cup caster sugar 1 cup mashed banana 1 egg, beaten 3/4 cup buttermilk 140g can diced apple

Energy 631kJ Fat Total 1.10g Carbohydrate Total 31.70g Protein 3.90g Sodium 220mg

Fat saturated 0.40g Carbohydrate sugars Dietary Fibre 1.70g Cholesterol 17.10mg


Step 1
Preheat oven to 200C. Lightly grease a 12 x 1/3-cup capacity muffin pan or line with paper cases. Sift flour, cinnamon, baking powder and bicarbonate of soda into a large bowl. Add sugar and stir until well combined.

Step 2
Place banana, egg and buttermilk into a jug. Whisk with a fork to combine.

Step 3
Add banana mixture and apple to dry ingredients. Gently fold all ingredients together until just combined.

Step 4
Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes. Allow to stand for 5 minutes before turning onto a wire rack. Serve warm.

Blueberry Muffin Recipe


2 1/4 cups self-raising flour 90g butter, chopped 3/4 cup firmly packed brown sugar 125g fresh blueberries 1 cup milk 2 eggs, lightly beaten

Energy 895kJ Fat Total 8.10g Carbohydrate Total 30.60g Protein 4.50g Sodium 258mg

Fat saturated 4.90g Carbohydrate sugars Dietary Fibre 1.20g Cholesterol 53.00mg

hole, 1/3 cup-capacity muffin pan.

Step 1: Preheat oven to 180C/160C fan-forced. Grease a 12-

Step 2: Sift flour into a bowl. Using fingertips, rub butter into
flour until mixture resembles fine breadcrumbs. Stir in sugar.

Step 3: Make a well in centre of flour mixture. Add blueberries,

milk and egg. Gently stir until just combined. Spoon mixture into prepared holes. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

Strawberry Muffin Recipe


Light olive oil spray 225g (1 1/2 cups) self-raising flour 1/2 cup Splenda sweetener 1 x 250g punnet strawberries, washed, hulled, coarsely chopped 200g (3/4 cup) low-fat natural yoghurt 60ml (1/4 cup) light olive oil 1 egg, lightly whisked

Energy 655kJ Fat Total 7.00g Carbohydrate Total 19.00g Protein 4.50g Sodium -

Fat saturated 1.00g Carbohydrate sugars Dietary Fibre 1.50g Cholesterol -

Step 1: Preheat oven to 200C. Spray ten 80ml (1/3-cup)
capacity muffin pans with olive oil spray to lightly grease.

Step 2: Sift the flour into a large bowl. Stir in the sweetener and
strawberry. Make a well in the centre.

Step 3: Combine the yoghurt, oil and egg in a large jug. Pour into
the centre of the flour mixture. Stir until just combined.

Step 4: Divide the mixture evenly among the prepared pans.

Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool.