Apricot and banana muffins

Nutritional Analysis Cooking time: 20 minutes Makes: 12
Ingredients: 1 cup dried apricots, chopped 1/2 cup apricot nectar 1 cup wholemeal self raising flour 1 cup white self raising flour 1/2 cup sugar 2 bananas, mashed 1 egg, lightly beaten 3 tablespoons reduced-fat polyunsaturated margarine, melted 1/4 cup low-fat soy milk

Method:
1. Place apricots and nectar in a saucepan, bring to boil, remove from heat and allow to cool.
2. Sift flours into a large bowl, add sugar.
3. Combine apricots, banana, egg, margarine and milk.
4. Add liquid ingredients to dry ingredients, mix well until just combined.
5. Spoon mixture into lightly greased muffin tins.
6. Bake in moderate oven (180C) for 20 minutes or until golden brown.

Categories:
Breakfasts
Desserts
Fruits
Lunch boxes
Snacks
Fifteen minutes of food


Source: Ryan Dickson, Geelong High School. Published in the Geelong Advertiser 'Fifteen Minutes of Food' series.