Rhubarb and date muffins

Serves: 16 (makes 16 muffins)

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

300g rhubarb, chopped thinly

2 tablespoons soft brown sugarlight brown cane sugarX

2 ¼ cups self-raising flour

1 teaspoon cinnamon

½ cup castor sugar

¼ cup apple sauce

2 eggs, beaten

200ml skim milk

100g reduced-fat spread, melted

70g (⅓ cup) dates, chopped

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Instructions

Stay Awake

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.

HFG tip

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.

Nutrition Info (per serve)

Calories 146 cal

Kilojoules 610 kJ

Protein 4 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 9 g

Dietary fibre 2 g

Sodium 90 mg

Calcium 60 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.