200 Calories each (Makes 26 x 85g muffins)
Total recipe: 5189 Calories
INGREDIENTS
2 cups Wholemeal S.R Flour – 980 Calories2 cups Plain S.R Flour – 980 Calories
1 Tbsp. baking powder – 15 calories
120G Instant Oats – 460 Calories
100g Choc Bits (1/2 cup) – 511Calories
270g Fruit Medley – 736 Calories
50g Sunflower Kernels – 286 Calories
1 ½ cups unprocessed bran – 150 Calories
¼ cup Lemon jest (grated rind) – 15 Calories
I Tbsps. Cinnamon
1 Tbsp. Nutmeg
370g grated carrot – 110 Calories
100g Molasses – 282 Calories
70g Canola Omega 3 Spread – 404 Calories
2 cup low-fat milk – 250 Calories
3 tsp. No Egg (natural egg replacer) – 27 Calories
1 cup water
METHOD
1. Prepare muffin trays with light spray of oil. Preheat oven to 180 degrees (fan-forced preferred)
2. Sift flour and baking powder together into a large bowl.
3. Stir in all the dry ingredients. Add grated carrot and mix well. Make well in centre of mixture.
4. Melt butter in microwave for 25 seconds in a cereal bowl.
5. Add milk, molasses and prepared No Egg to melted spread and pour into dry mix.
6. Lightly fold mix adding enough of the water to make a thick but wet muffin mix. DO NOT OVER MIX. Mix only until just combines and spoon into muffin trays dividing into 26 portions.
7. Sprinkle with a dusting of extra cinnamon if desired and bake for approximately 20-30 minutes
8. Bake in hot over 200 degrees until cooked and golden. Cool on tray. Store in airtight container or freeze
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