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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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when you'd like a morning tea treat, these sultana, almond and lemon muffins will keep everyone happy. Moist and delicious with that lovely citrus tang.
1 Preheat oven to 200°C. Grease 18 medium-sized muffin holes or use paper cases.
2 Place dry ingredients in a large bowl and stir with a fork until well combined.
3 In another bowl combine melted spread, milk, egg and lemon zest.
4 Make a well in flour mixture and add milk mixture all at once. Mix briefly — only until flour is just dampened.
5 Spoon mixture into prepared tray. Bake for 10-15 minutes or until top springs back when lightly pressed and muffins are golden brown.
6 To make lemon syrup, combine lemon juice and sugar in a small bowl. Pour syrup over muffins while still hot and in trays. Remove muffins from trays before syrup hardens.
Recipe courtesy of Healthy Food Guide reader, Jasmine Murray (12 years)
Here’s some more fabulous muffin recipes:
Pear, raisin and carrot muffins
Calories 164 cal
Kilojoules 690 kJ
Total fat 7 g
Saturated fat 1 g
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