Still feeling a bit off colour, although I like to think I am on the improve. We had a simple salad for tea last night, the day had been so very hot and a nice, cold, crunchy salad was just the thing.
This morning I roasted some pumpkin (butternut squash) and potatoes. I’ve made another salad with the mignonette lettuce, baby spinach leaves, lots of fresh chopped basil and parsley, diced and de-seeded cucumber, diced tomato (I used Roma tomatoes because of their low acid content, but I still de-seeded them). And some fetta and olives. Tonight I’ll serve the salad with the chilled, roast vegetables. This will really bulk out the salad into a hefty meal. And cold roast potatoes and pumpkin taste wonderful!
But my main foray into the kitchen today was to whip a batch of Rosemary Stanton’s Zucchini & Apple Muffins. I’ve taken the recipe from Rosemary’s book Healthy eating for Australian families, published by Murdoch Books. First up, here’s a photo of the muffins. They turned out very well and taste scrumptious!
According to Dr Stanton’s nutritional information, these muffins only contain 9g fat (1.5g saturated fat), 4g protein, 25g carbohydrate, 1.5g dietary fibre, 165mg sodium and 825kJ (that’s 197 calories) – per muffin! Excellent!
- 250g (2 cups) self-raising flour
- 95g (1/2 cup) soft brown sugar
- 135g (1 cup) grated zucchini (courgette)
- 1 large apple, peeled, cored and grated
- 2 eggs
- 1 tsp vanilla essence
- 2 tbspn macadamia oil or light olive oil (I used grape seed oil)
- 185ml (3/4 cup) reduced-fat milk
I added a sprinkle of cinnamon to the mix. I like cinnamon. And it was a good choice, adding to both flavour and taste.
Pre-heat oven to 190C (375F or Gas Mark 5). Grease a 12-bun standard muffin tin (I use 2x 6-bun muffin tins).
Sift flour. Stir in sugar, grated zucchini & grated apple.
Beat eggs with vanilla, oil and milk. Add to flour mixture. Mix, but take care not to over mix. Gently fold it all through until it’s nicely mixed. Use a metal spoon.
Spoon mixture evenly into the muffin tin. Bake for 20mins. Cool in the tin for 5 mins then turn them out onto a rack.
The zucchini helps keep the muffin nice and moist, as does the apple. I can taste the apple, but not the zucchini. The green of the zucchini is very pretty.
And best of all, think of all those healthy vitamins in the muffins!
Lorraine E said,
May 17, 2008 at 2:42 pm
Interesting combination. Thanks for the recipe and the calorie/fat breakdown. i always love seeing those