Apple & sultana muffins

Apple & sultana muffins

  • Rating: 4 out of 5.39 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.

  • STEP 2

    In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.

  • STEP 3

    Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

RECIPE TIPS
BANANA & STRAWBERRY SMOOTHIE

Whizz 1 small banana, 200g strawberries, chopped, and 200ml semi-skimmed milk in a blender until smooth. Divide between two bottles and shake before you drink (serves 2).

CHICKEN TIKKA POCKETS

Heat oven to 180C/160C fan/gas 4. In a small bowl, stir 2 small skinless chicken breasts, diced, with 1 tbsp tikka curry paste to coat. Fry for 15 mins, or until cooked through, then cool. Fill 2 wholemeal pitta breads with cucumber slices, the chicken tikka pieces and 1 tbsp fat-free yogurt, then wrap up in foil ready for lunch (serves 2).

Goes well with

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    Rating: 4 out of 5.39 ratings
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