MUF­FIN MAGIC

We make the most of zuc­chini slice and ba­nana bread with th­ese four muf­fin ideas.

Super Food Ideas - - CONTENTS -

BA­NANA BREAD MUFFINS

MAKES 12 PREP 10 MIN­UTES (PLUS COOL­ING) COOK 20 MIN­UTES

2 cups self-rais­ing flour ¼ tea­spoon bi­car­bon­ate of soda ½ cup brown sugar 3 tea­spoons cin­na­mon sugar (see notes) 2 eggs, lightly beaten ¹⁄³ cup ex­tra vir­gin olive oil 1 tea­spoon vanilla bean paste ¹⁄³ cup plain nat­u­ral yo­ghurt 1 cup mashed ba­nana (see notes) Ex­tra 1 small ba­nana, sliced

1 Pre­heat oven to 190°C/170°C fan-forced. Grease a 12-hole (¹⁄³-cup-ca­pac­ity) muf­fin pan. 2 Sift flour and bi­car­bon­ate of soda into a large bowl. Stir in brown sugar and 2 tea­spoons of the cin­na­mon sugar. Make a well in the cen­tre. 3 Whisk egg, oil and vanilla to­gether. Add to flour mix­ture. Do not stir. Add yo­ghurt and mashed ba­nana. Stir mix­ture un­til just com­bined. Di­vide mix­ture evenly among holes in pre­pared pan. Top each with 1 slice of ba­nana. Sprin­kle with re­main­ing cin­na­mon sugar. 4 Bake for 15 to 20 min­utes or un­til golden and just firm to touch. Stand in pan for 5 min­utes. Trans­fer to a wire rack to cool com­pletely. Serve. NUTRI­TION: (each) 868kj; 7.6g fat; 1.3g sat fat; 4.2g pro­tein; 30.1g carbs; 1.5g fi­bre; 32mg chol; 207mg sodium.

CO­CONUT AND RASP­BERRY BA­NANA BREAD MUFFINS

MAKES 12 PREP 10 MIN­UTES (PLUS COOL­ING) COOK 20 MIN­UTES

2 cups self-rais­ing flour ¼ tea­spoon bi­car­bon­ate of soda ½ cup brown sugar 3 tea­spoons cin­na­mon sugar (see notes) 2 eggs, lightly beaten ¼ cup ex­tra vir­gin olive oil 1 tea­spoon vanilla bean paste 165ml can co­conut milk 1 cup mashed ba­nana (see notes) 1 cup frozen rasp­ber­ries 1 Pre­heat oven to 190°C/170°C fan-forced. Grease a 12-hole (¹⁄³-cup-ca­pac­ity) muf­fin pan. 2 Sift flour and bi­car­bon­ate of soda into a large bowl. Stir in brown sugar and 2 tea­spoons of cin­na­mon sugar. Make a well. 3 Whisk egg, oil and vanilla to­gether. Add to flour mix­ture. Do not stir. Add co­conut milk and ba­nana. Stir un­til just com­bined. Fold in ¾ cup of the rasp­ber­ries. Di­vide mix­ture evenly among holes in pre­pared pan. Top with re­main­ing rasp­ber­ries. Sprin­kle with re­main­ing cin­na­mon sugar. 4 Bake for 15 to 20 min­utes or un­til golden and just firm to touch. Stand in pan for 5 min­utes. Trans­fer to a wire rack to cool com­pletely. Serve. NUTRI­TION: (each) 898kj; 8.2g fat; 3g sat fat; 4.2g pro­tein; 30g carbs; 2.6g fi­bre; 31mg chol; 207mg sodium.

ZUC­CHINI SLICE MUFFINS

MAKES 12 PREP 15 MIN­UTES (PLUS COOL­ING) COOK 20 MIN­UTES

2 zuc­chini, grated (see notes) 1 green onion, finely chopped 50g leg ham, chopped ½ cup grated tasty cheese 2 cups self-rais­ing flour 3 eggs ¼ cup ex­tra vir­gin olive oil ¾ cup milk ½ cup smooth ri­cotta 2 ta­ble­spoons chopped fresh flat-leaf pars­ley leaves

1 Pre­heat oven to 190°C/170°C fan-forced. Grease a 12-hole (¹⁄³-cup-ca­pac­ity) muf­fin pan. 2 Place ¾ of the zuc­chini in a large bowl. Add onion, ham, cheese and flour. Stir to com­bine. 3 Whisk eggs, oil, milk and ri­cotta to­gether. Add to zuc­chini mix­ture. Sea­son. Add pars­ley. Mix to com­bine. Di­vide among holes of pre­pared pan. Top with re­main­ing zuc­chini. 4 Bake for 15 to 20 min­utes or un­til golden and just firm to touch. Stand in pan for 5 min­utes. Trans­fer to a wire rack to cool. Serve warm or cold (see notes). NUTRI­TION: (each) 824kj; 9.8g fat; 3.3g sat fat; 7.8g pro­tein; 18.8g carbs; 1.5g fi­bre; 60mg chol; 337mg sodium.

ZUC­CHINI, CAR­ROT AND HONEY MUFFINS

MAKES 12 PREP 15 MIN­UTES (PLUS COOL­ING)

COOK 20 MIN­UTES

1 zuc­chini, grated (see notes) 1 car­rot, grated (see notes) 1 green onion, finely chopped ½ cup grated tasty cheese 2 cups self-rais­ing flour 3 eggs ¼ cup ex­tra vir­gin olive oil 1 cup plain yo­ghurt ¼ cup honey 2 ta­ble­spoons chopped fresh co­rian­der leaves

1 Pre­heat oven to 190°C/170°C fan-forced. Grease a 12-hole (¹⁄³-cup-ca­pac­ity) muf­fin pan. 2 Place zuc­chini and ¾ of the car­rot in a large bowl. Add onion, cheese and flour. Stir to com­bine. 3 Whisk eggs, oil, yo­ghurt and 2 ta­ble­spoons honey to­gether. Add to zuc­chini mix­ture. Sea­son with salt and pep­per. Add co­rian­der. Mix to com­bine. Di­vide evenly among holes of pre­pared pan. Top with re­main­ing car­rot and driz­zle with re­main­ing honey. 4 Bake for 15 to 20 min­utes or un­til golden and just firm to touch. Stand in pan for 5 min­utes. Trans­fer to a wire rack to cool. Serve warm or cold (see notes). NUTRI­TION: (each) 821kj; 8.3g fat; 2.5g sat fat; 6.2g pro­tein; 23.3g carbs; 1.6g fi­bre; 53mg chol; 235mg sodium.

BA­NANA BREAD MUFFINS CO­CONUT AND RASP­BERRY BA­NANA BREAD MUFFINS

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