APRICOT, ALMOND AND
CORNMEAL MUFFINS
Makes 6
1 cup self-raising flour
1
⁄
3
cup oat bran
1
⁄
4
cup flaked almonds
1
⁄
4
cup raw sugar
15 oz (425g) can apricots in natural juice,
drained and chopped
1 egg lightly beaten
1 teaspoon (5ml) vanilla
1 tablespoon (15ml) olive oil
1
⁄
4
cup (65ml) orange juice
1
⁄
4
cup (65ml) buttermilk
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, oat bran, almonds and
sugar together in bowl. Fold through
chopped apricots. In a separate bowl
lightly whisk the egg, vanilla, oil,
orange juice and buttermilk together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into the
cavities to fill level to the top.
Bake: Close lid and bake for approximately
16 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
PEACH AND GINGER MUFFINS
Makes 6
1 cup self-raising flour
1
⁄
2
cup wholemeal self-raising flour
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon ginger
1
⁄
3
cup brown sugar
2 x 100g 2 x 4oz cartons chopped peaches in
natural juice, drained
1 egg lightly beaten
3
⁄
4
cup (180ml) skim milk
2 tablespoons (30ml) golden syrup
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, cinnamon, ginger, and
sugar together in a bowl. Fold
through peaches. In a separate bowl
lightly whisk the egg, milk and
golden syrup together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into the
cavities to fill level to the top.
Bake: Close lid and bake for approximately
16 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
11
CITRUS AND BLUEBERRY
MUFFINS
Makes 6
1
1
⁄
2
cups self-raising flour
1
⁄
3
cup brown sugar
1
1
⁄
2
teaspoons grated orange rind
1
⁄
2
teaspoon cinnamon
3
⁄
4
cup fresh blueberries
1 egg lightly beaten
1
⁄
2
cup (125ml) buttermilk
1
⁄
4
cup (65ml) orange juice
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour, sugar, orange rind and
cinnamon together in a bowl. Fold
through blueberries. In a separate
bowl lightly whisk the egg,
buttermilk and orange juice together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just mixed.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top.
Bake: Close lid and bake for approximately
13 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
PLUM CRUMBLE MUFFINS
Makes 6
1
1
⁄
2
cup self-raising flour
1
⁄
2
cup brown sugar
1
⁄
2
cup (200g) seeded and chopped plums,
fresh and canned
1 egg lightly beaten
1
⁄
2
cup (125ml) buttermilk
1
⁄
4
cup (65ml) orange juice
CRUMBLE TOPPING
1 tablespoon oat bran
1 tablespoon finely chopped pecan nuts
1 teaspoon sugar
1 teaspoon cinnamon
Preheat Muffin Magic until green ‘ready’
light illuminates.
Mix:
Mix the flour and sugar in a bowl.
Fold through chopped plums. In a
separate bowl lightly whisk the egg,
buttermilk and orange juice together.
Pour the liquid ingredients into
the flour and stir with a spoon until
just combined.
Fill:
Spray Muffin Magic with non-stick
spray and spoon mixture into cavities
to fill level to the top and sprinkle
with combined crumble topping.
Bake: Close the lid and bake for
approximately 15 minutes.
Remove and allow to cool on wire rack for
5 minutes. Cook remaining muffins.
LOW-FAT MUFFINS
10
LOW-FAT MUFFINS cont’d
BR4551 MFM50 USA 29/9/03 4:39 PM Page 10
