Rhubarb and date muffins
Time to make: 55 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
- 300g rhubarb, chopped thinly
- 2 tablespoons soft brown sugarlight brown cane sugarX
- 2 1/4 cups self-raising flour
- 1 teaspoon cinnamon
- 1/2 cup castor sugar
- 1/4 cup apple sauce
- 2 eggs, beaten
- 200ml trim milk
- 100g reduced-fat spread, melted
- 70g (1/3 cup) dates, chopped
Total fat 4g
Saturated fat 1g
Dietary fibre 2g
1 Preheat oven to 200ºC. Mix rhubarb with brown sugar and place in ovenproof dish. Bake
for 15 minutes until tender. Leave to cool. Line muffin tins with paper cases.
2 Place flour in a large bowl with cinnamon and sugar. Beat eggs, milk and spread together with apple sauce. Add to flour with rhubarb and dates. Do not over-mix. The mixture will be lumpy.
3 Divide mixture between cases and bake for 25 minutes until risen and golden brown. Cool completely before freezing.
These muffins can be frozen for up to 2 weeks, or muffins will keep in an airtight container stored in a cool place (unfrozen) for 3 days.