Maintaining a healthy diet is an important part of managing your overall wellbeing.
We’ve selected three great recipes for you to try. Whether you’re after a sweet treat, a healthy breakfast or a crowd-pleasing savoury snack, we’ve got the recipe for you.
Time: 20 minutes
Makes 10 muffins
2 mashed bananas
2 tablespoons canola oil
1/2 cup milk
3/4 teaspoon vanilla extract
2/3 cup white whole-wheat flour
1/2 cup quick-cooking oats
1/4 cup sugar
1 ¾ teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Preheat oven to 190°C.
Combine bananas, oil, egg, milk and vanilla in a medium bowl; mix and set aside.
Sift flour into a bowl, add oats, sugar, baking powder, cinnamon and salt.
Stir the flour mixture into the banana mixture until combined.
Spray muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup of batter into each cup.
Bake 15 minutes or until a wooden pick inserted in centre comes out clean.
2. Zucchini and Feta Savoury Muffin
Time: 60 mins including preparation
Makes 12 muffins
2 tablespoons extra virgin olive oil
3 green shallots, thinly sliced
1 garlic clove, crushed
1 teaspoon grated lemon rind
2 zucchinis, trimmed
2 cups of wholemeal self-raising flour
Pinch of cayenne pepper
1 ½ cups buttermilk
1/2 cup low-fat fresh ricotta
125g reduced-fat feta
Preheat the oven to 190°C/170°C fan forced. Lightly grease muffin pan.
Combine the oil, shallots and garlic in a small frying pan. Heat gently over low heat until the oil just starts to bubble and the shallot has softened slightly. Transfer to a bowl and stir in lemon rind.
Coarsely grate the zucchinis.
Place the flour in a large bowl, add the cayenne pepper and season with salt. Make a well in the centre.
Whisk the buttermilk, ricotta and eggs together in a jug until smooth. Pour the milk mixture and shallot mixture into the well and stir until just combined. Fold in nearly all the zucchini and feta, reserving a little of both to decorate the tops of the muffins.
Divide the mixture among the prepared pan and top with the reserved zucchini and feta.
Bake for 30-35 minutes or until the muffins spring back when gently touched. Set aside for 5 minutes to cool slightly. Eat warm or at room temperature
3. Apple and Cinnamon Muffins
Time: 30 mins including preparation
Makes 12 muffins
2 ¼ cups wholemeal self-raising flour
2 teaspoons cinnamon
¾ cup sultanas
2 apples, peeled and grated
2 tablespoons reduced fat margarine, melted
1 ¼ cups reduced fat milk
4 tablespoons honey
1 egg, lightly beaten
1 teaspoon vanilla essence
Preheat the oven to 180°C. Lightly grease a 12 hole non-stick muffin pan with cooking spray or line with paper cases.
Sift flour and cinnamon into a large bowl.
Stir in sultanas and grated apple.
In a separate bowl, whisk the margarine, honey, milk, egg and vanilla. Add to the flour mixture and stir gently until the mixture is just combined; don’t overbeat or the muffins will become tough.
Spoon mixture into prepared muffin tin. Bake for 20 minutes or until lightly browned.
Do you require assistance to collect groceries or to prepare meals?