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Rhubarb and date muffins
Serves: 16 (makes 16 muffins)
Time to make: 55 mins
Hands-on time: 15 mins
Ingredients
- 300g rhubarb, chopped thinly
- 2 tablespoons soft brown sugar
- 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
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 146cal
-
Kilojoules 610kJ
-
Protein 4g
-
Total fat 4g
-
–Saturated fat 1g
-
Carbohydrates 20g
-
–Sugars 9g
-
Dietary fibre 2g
-
Sodium 90mg
-
Calcium 60mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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Great to have in the freezer when someone drops around for a visit!