These high-fibre, low-fat muffins are great to freeze for school lunchboxes.
Makes 15. Time: 35 min. Cost: 38c each.
Spray oil, if using non-stick pans
2 cups self-raising flour
2 cups unprocessed bran
¾ cup raisins
3 bananas, mashed
1 teaspoon baking soda
1½ cups trim milk
50g reduced-fat spread (at least 60% fat)
6 tablespoons golden syrup
2 eggs, lightly beaten
Step 1. Preheat oven to 190ºC. Spray pans with oil, if using.
Step 2. Place flour, bran, raisins and banana in a bowl. Dissolve baking soda in milk.
Step 3. Melt spread and golden syrup in a microwave or saucepan. Add liquid ingredients and eggs to dry ingredients. Mix until blended. Do not over-mix.
Step 4. Spoon into non-stick muffin pans. Bake for 15-20 minutes, or until skewer comes out clean.
Per serve: Energy 750kJ (179 cals), total fat 4g, sat fat 1g, fibre 4g
Source: Australian Healthy Food Guide