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Recipes (continued)
Low-fat fruity muffins
Makes: 12 muffins
Preparation: 10 mins (not including drying pineapple)
Cooking: 22-25 mins
Cooking oil spray
3 cups self-raising flour
1½ cups skim milk
200g dried pineapple or paw paw pieces,
chopped
½ cup firmly packed brown sugar
60g low-fat dairy spread, melted
1 egg, lightly beaten
1. Preheat oven to 180C. Spray 12 hole
(¹⁄
³
cup capacity) non-stick muffin pan
with cooking oil.
2. Place all ingredients in a large bowl. Stir
until just combined (mixture should be
lumpy).
3. Spoon mixture evenly among pan holes.
Bake for 22-25 minutes or until cooked
when tested with a skewer. Transfer to a
wire rack to cool.
Nutritional information per serve
4g fat; 1061kJ; 2g sat fat; 3.5g fibre;
45g carbohydrate.
Peanut muesli bars
Makes: 14 bars
Preparation: 10 mins (+ 4 hours refrigerating time)
Drying: 6-8 hours
½ cup peanut butter
¼ cup firmly packed brown sugar
60g butter
¼ cup water
2 cups muesli
1. Line the base and two long opposite
sides of an 11 x 21cm loaf pan with foil,
allowing it to overhang.
2. Combine the peanut butter, sugar and
butter in a medium saucepan and stir over
low heat until butter melts and mixture
combines. Remove from heat. Stir in water.
3. Place muesli in a large glass bowl. Stir
in peanut butter mixture until combined.
Press mixture over base of prepared pan.
Place in the fridge for 4 hours or until
partially set.
4. Remove muesli from pan using the foil.
Use a sharp knife to cut loaf into 7 equal
slices. Cut each slice in half. Shape into
bars.
5. Arrange muesli bars on two lightly greased
drying racks, allowing room for even drying.
Dry on setting 2 for 6 hours for a chewy
bar and longer for a firmer bar.
NOTE: You can keep these muesli bars in an
airtight container for up to 2 weeks.
Recipes (continued)
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