Sunbeam DT5600 Low-fat fruity muffins, Peanut muesli bars, Recipes continued, Cooking oil spray

Recipes (continued)

Low-fat fruity muffins

Makes: 12 muffins

Preparation: 10 mins (not including drying pineapple)

Cooking: 22-25 mins

Cooking oil spray

3cups self-raising flour 1½ cups skim milk

200g dried pineapple or paw paw pieces, chopped

½cup firmly packed brown sugar 60g low-fat dairy spread, melted 1 egg, lightly beaten

1.Preheat oven to 180C. Spray 12 hole

(¹⁄³ cup capacity) non-stick muffin pan with cooking oil.

2.Place all ingredients in a large bowl. Stir until just combined (mixture should be lumpy).

3.Spoon mixture evenly among pan holes. Bake for 22-25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool.

Nutritional information per serve

4g fat; 1061kJ; 2g sat fat; 3.5g fibre;

45g carbohydrate.

Peanut muesli bars

Makes: 14 bars

Preparation: 10 mins (+ 4 hours refrigerating time)

Drying: 6-8 hours

½ cup peanut butter

¼cup firmly packed brown sugar 60g butter

¼cup water

2 cups muesli

1.Line the base and two long opposite sides of an 11 x 21cm loaf pan with foil, allowing it to overhang.

2.Combine the peanut butter, sugar and butter in a medium saucepan and stir over low heat until butter melts and mixture combines. Remove from heat. Stir in water.

3.Place muesli in a large glass bowl. Stir in peanut butter mixture until combined. Press mixture over base of prepared pan. Place in the fridge for 4 hours or until partially set.

4.Remove muesli from pan using the foil. Use a sharp knife to cut loaf into 7 equal slices. Cut each slice in half. Shape into bars.

5.Arrange muesli bars on two lightly greased drying racks, allowing room for even drying. Dry on setting 2 for 6 hours for a chewy bar and longer for a firmer bar.

NOTE: You can keep these muesli bars in an airtight container for up to 2 weeks.

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