Posted 25 January 2013 - 05:58 PM
Mango Bran Muffins
125g SR flour
2 tsp baking powder
1 tsp ground cardamom
60g brown sugar
1 mango, chopped (can also use canned)
2 egg whites
185ml reduced fat milk
60ml vegetable oil
Preheat oven to 190C. Sift together flour, baking powder and cardamom into a bowl. Add oatbran, sugar and mango and mix to combine.
Place egg whites, milk and oil in a bowl and whisk to combine. Stir milk mixture into flour mixture and mix to combine.
Spoon mixture into 12 hole muffin tray and bake for 15-20 minutes of until done when tested with skewer.
Banana and Pineapple Muffins
165g wholemeal SR flour
1 tsp baking powder
1 tsp mixed spice
4 tbsp brown sugar
1 small, overripe banana, mashed
150g canned crushed pineapple, drained (reserve juice)
3 egg whites, lightly beaten
2 tbsp polyunsaturated oil
1/2 cup pineapple juice
Preheat oven to 200C. Sift flour, baking powder and spice into a bowl. Add sugar and oatbran.
Make a well in the centre of dry ingredients. Combine banana, pineapple, egg whites, oil and juice. Stir into the flour mixture and mix to combine.
Spoon mixture into lightly greased muffin pans, bake for 12-15 minutes or until done when tested.