hi-fibre and low sweetening (very unusual for me)
Ingredients:
50g almond meal (raw almonds
Speed 8, 3 secs set aside)
110g dried apricots (
Speed 7, 2 secs, set aside) or other dried fruit of choice eg. cranberries
170g low fat milk
65g honey (or maple syrup or golden syrup)
60g low fat spread (I used butter)
1 egg
150g SR flour
1/2 tsp baking powder
100g rolled oats, plus extra to sprinkle
icing sugar to serve
Method:
Pre-heat oven to moderate 180
oC, line a 12 hole standard muffin pan with paper patty cases or spray with oil.
Prepare the almond meal and apricots first then set aside.
In TM whisk together milk, honey, butter and egg for
3 secs, Speed 5.Add dry ingredients into TM bowl (except the icing sugar) and combine for
30 secs, closed lid, knead function Spoon mixture into cases until 2/3 full. Sprinkle with a few extra oats. Bake for 20-25 mins, until cooked when tested with a skewer. Cool in pan for 5 mins. Transfer to a wire rack to cool completely and then store in an airtight container. Serve dusted with icing sugar.
members' commentsJuliaC83 - Delicious! I used 70g dried apricots, 40g craisins and 75g raw honey. Plenty sweet enough!