Source: Recipe and image kindly provided by Diabetes Australia.
Nutritional information per serving
- Energy: 844 KJ
- Total fat: 4.3g
- Saturated fat: 0.8g
- Carbohydrates: 34.2g
- DietaryFiber: 5.2g
Ingredients
- 125g fresh strawberries
- 450g wholemeal self raising flour
- 100g brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla essence
- 60g dairy-free spread (low-fat)
- 180ml low-fat soy milk
- 2 eggs
- 250g rhubarb
- 60g apple sauce
Method
- Preheat oven to 200°C/180°C fan-forced. Grease 12-hole 1/3 cup (80ml) muffin pan.
- Thinly slice the strawberries and reserve 12 slices.
- Combine flour, sugar and cinnamon in large bowl.
- Add essence, spread, milk and lightly beaten eggs; mix to combine then gently stir in remaining sliced strawberries, finely chopped rhubarb and apple sauce.
- Divide mixture among pan holes; top each with a reserved strawberry slice.
- Bake for 20 minutes. Serve warm or at room temperature.
Makes 12 muffins.
Note: Transplant Australia do not specifically recommend soy milk and fat reduced cow’s milk can be used successfully in all recipes as an alternative to soy milk.