Author Jean Morrison
Sugar-free Fruity Muffins
In this recipe healthier dextrose is used instead of normal, sickly sugar.
Usually I make these muffins with stone fruit such as plums, apricots or nectarines but when I'm out of those I've used frozen blueberries and the recipe still works well. It makes 8 - 10 muffins depending on how large you like your muffins.
Cooking time: 25 minutes
Quantity: 8 - 10 muffins
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1 and 1/8 cup self-raising flour
3/4 cup dextrose
1/2 cup milk
1/4 cup mild flavoured oil, such as rice bran oil
120 gm chopped, firm stone fruit
Pre-heat the oven to 180 degrees Celsius. Grease muffin cases if necessary.
Mix the self raising flour and the dextrose together in a bowl.
In a separate larger bowl, lightly beat together the eggs, milk and oil.
Tip the dry ingredients into the bowl of wet ingredients. Mix until just combined.
Very gently fold in the fruit.
Spoon into 8 - 10 muffin cases. Bake for 20 - 25 minutes.
The stone fruit must be firm otherwise the pieces won't stay intact when they are being folded in.
If you use blueberries then one-third of a cup will be ample.
Dextrose is available in the brew section of Big W or from a home brew shop. It is quite inexpensive.
Apricots were first found growing wild in China. They have been around for 4,000 years. Apricots are rich in beta carotene, minerals and vitamin A plus they are a good source of fibre.
There are over 2000 varieties of plums in existence. Even in ancient Roman times, there were already over 300 varieties of European plums.
Nectarines are thought to have originated in China, however the name nectarine comes from the word nectar which means the drink of the Gods. They are rich in vitamin C. They are similar to peaches but have a higher nutritional value.
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