Ingredients

1/3 cup self raising flour
1/4 cup caster sugar
1 1/2 teaspoons cornflour
1/4 teaspoon bicarbonate of soda
1 egg yolk
1/4 cup vanilla yoghurt
1 teaspoon lemon rind, finely chopped
Juice of one lemon
2 teaspoons margarine, melted

Method

1. Preheat oven to 180°C.
2. Sift flour, sugar, cornflour and bicarbonate soda into a small bowl.
3. Stir in yolk, yoghurt, rind, juice and margarine. Mix until batter is smooth.
4. Spoon 1 1/2 tablespoons of mixture into patty cases on oven tray.
Bake for 10 minutes or until cooked.

Recipe courtesy of Go For your Life.

Ingredients

1 1/2 cups natural muesli
1 cup wholemeal self-raising flour
1/2 cup sugar
1 cup firmly packed grated carrot
1 large green apple, grated
1/2 cup sultanas
1/2 cup pecan nuts
2 eggs, lightly beaten
1/3 cup oil
1 cup soy or dairy milk

Method

1. Place muesli, sifted flour, sugar, carrot, apple, sultanas and pecans into a large bowl. Combine eggs, oil and milk. Add liquid ingredients to dry ingredients and mix gently until just combined.

2. Spoon mixture into lightly greased 3 x 12 hole mini muffin tin or 1 x 12 hole regular muffin tin.

3. Bake in a moderately hot oven, 190°C, for 25 minutes for the mini muffins and 30 minutes for the regular sized muffins. Serves 36 mini or 12 large muffins.

This recipe is courtesy of Sanitarium - The Health Food Company.

Ingredients

1 1/2 cups self raising flour, sifted
1/3 cup cocoa, sifted
1/3 cup CSR SMART
1 teaspoon vanilla essence
1 egg, lightly beaten
1/3 cup oil
1 cup low fat milk

Method

1. Lightly grease 2, 12 hole (2 tablespoon capacity) mini muffin trays.Preheat oven to 200°C conventional or 180°C fan forced.
2. Combine flour, cocoa and CSR SMART together in a medium bowl. 3. Mix the vanilla, egg, oil and milk in a separate bowl.
4. Gently pour the wet ingredients into the dry and lightly fold together until just combined. Over mixing will give tougher muffins.
5. Divide mixture evenly between each cup of the mini muffin pans.
6. Bake muffins for 15-17 minutes, or until they spring back when gently touched in the centre. Leave in tray for 5 minutes, then gently remove and cool on a wire rack.
7. Dust with sifted icing sugar.

Recipe courtesy of CSR Sugar.

Ingredients

1 cup CSR White Sugar
2 cups self raising flour
2 eggs, lightly beaten
1/2 cup light oil
3/4 cup milk
1 tablespoon finely grated orange rind
1/4 cup orange juice

JELLY BEAN TOPPING
2 cups CSR Icing Sugar
3 tablespoons orange juice
2 teaspoons butter
1 1/2 cups jelly beans

Method

Preheat the oven to 190ºC. Line 12 muffin tins with paper cases. Combine the sugar and flour in a large bowl. Blend the eggs, oil, milk, orange rind and juice in another bowl.

Fold the wet mixture into the dry ingredients until just moistened. Fill the paper cases with the mixture. Bake for 15-18 minutes or until well risen and golden. Remove from oven and cool on a rack.

To make the icing, put the icing sugar into a bowl. Microwave the orange juice and butter in a small heat-proof bowl for 20 seconds. Stir and mix into the icing sugar. Spread over the top of the muffins. Top with jelly beans once icing slightly set.

This recipe is courtesy of CSR Sugar

Ingredients

500g reduced fat ricotta cheese
3 tablespoons caster sugar
3 eggs, lightly beaten
1 teaspoon grated lemon rind
250g punnet strawberries, hulled (remove leaves) and diced
Yoghurt to serve

Method

Preheat oven to 180°C. In a large mixing bowl combine the ricotta cheese, sugar, eggs, lemon rind and half of the strawberries.

Lightly grease 8 x half cup non stick muffin holes. Divide the mixture evenly between the muffin holes. Bake for 40 minutes or until puffed and golden.

Serve the Strawberry Ricotta Cakes warm or cool, with the remaining strawberries and yoghurt. Makes 8.

This recipe is courtesy of Sanitarium - The Health Food Company.