Recipes

Healthy Living (Low GI)

Rooibos and Apricot Muffins

 

Makes 8 muffins Ingredients 150 ml Rooibos Tea 100 ml Dried Apricots, chopped 200 ml Cake Flour 125 ml (85 g) SUGAlite 2.5 ml ( ½ tsp) Salt 10 ml (2 tsp) Baking Powder 200 ml Oat Bran 30 ml (2 tbsp) Diabetic Apricot Jam (see recipe) 30 g (2 tbsp) Low Fat Margarine 1 Extra Large Egg

Method

1. Soak the apricots in the warm Rooibos tea for 15 minutes.
2. Sift the cake flour, SUGAlite, salt and baking powder together. Add the oat bran.
3. Melt the jam and margarine together, cool and mix in the egg. Add this to the Rooibos and apricots.
4. Add the margarine and apricot mixture to the dry ingredients. Mix the batter lightly.
5. Fill the hollows of a greased muffin tin two thirds of the way.
6. Bake in a preheated oven at 200°C for 20 minutes.
7. Cool the muffins in the tin slightly before turning out.

Recommend: 1 muffin per serving

Nutrition Facts	(per serving)
Kilojoules	594 kJ
Total Fat	3.4 g
Saturated Fat	0.5 g
Cholesterol	35 mg
Sodium	390 mg
Total Carbohydrate	23.1 g
Dietary Fibre	1.8 g
Sugars	1 g
Protein	3.4 g
GI	49
GL	11
Classification: Reduced fat