Strawberry muffins

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Ingredients

  • ¼ cup pureed dates
  • 2 small zucchini
  • 1 large green apple
  • 2 medium size bananas
  • 2 cups wholemeal self raising flour
  • ¼ cup olive oil
  • 1 teaspoon cinnamon
  • 10 strawberries, halved
  • ½ cup desiccated coconut

Method

  1. Preheat the oven to 170°C. Lightly grease a 12 hole non-stick muffin pan or line with paper cases.
  2. To make pureed dates, place dates and 1 tablespoon of water in a small food processor and blitz until pureed. Set aside.
  3. In a small bowl, grate the zucchini and apple.
  4. In a separate bowl, mash the bananas.
  5. In a large bowl, mix flour, olive oil, cinnamon and pureed dates. Add the zucchini, apple and banana. Be careful not to overbeat the mixture or the muffins will become tough.
  6. Spoon the mixture into muffin trays and place a strawberry on top of each muffin. Sprinkle with coconut.
  7. Bake for 20-30 minutes or until lightly browned.

Chocolate berry slice



Ingredients

  • Canola oil spray
  • 3 eggs
  • 75ml sunflower oil
  • 200ml buttermilk
  • 3/4 cup caster sugar
  • 220g self raising flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 250g fresh or frozen raspberries, strawberries or blueberries (if using frozen make sure they are unthawed)
  • 250g berries extra, to serve
  • Reduced fat yoghurt, to serve


Method

1. Preheat the oven to 170°C (150°C fan-forced) and lightly spray a 20 x 25cm brownie tin with oil.
2. Using a hand-held beater, beat together the eggs, oil, buttermilk and sugar in a mixing bowl until well combined.
3. In a separate bowl sift the flour, cocoa powder and bicarbonate of soda. Fold into the egg mixture then carefully add 250g of the raspberries and fold to combine.
4. Pour the mixture into the prepared tin and bake on the centre shelf of the oven for approximately 45 minutes or until a cake skewer comes out clean when inserted into the middle of the slice. Remove from the oven and allow to cool for 10 minutes.
5. Cut into 18 squares then carefully transfer to a wire rack to cool completely.
6. Serve with the extra berries and a dollop of reduced fat yoghurt.

Cinnamon sultana rock cakes

Cinnamon sultana rock cakes

Ingredients

  • ​2 cups wholemeal self raising flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup raw sugar
  • 75g margarine spread
  • 1 cup sultanas
  • 1 large egg, lightly beaten
  • 1/2 cup reduced fat milk

Method

​1. Preheat oven to 190°C (170°C fan-forced). Sift flour and cinnamon into large bowl, return husks to flour, then stir in sugar and rub in margarine with fingertips.
2. Stir in sultanas. Add combined egg and milk, mix with a round-bladed knife until ingredients are just combined (don’t over-mix).
3. Spoon heaped tablespoons of mixture onto baking paper-lined oven trays and bake for 15 minutes or until lightly browned. Allow to cool on trays.
Tip: These rock cakes will keep for up to 2 days in an airtight container.





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