Peach & Fig Muffins

Peach & Fig Muffins

These peach and fig baby cakes are moist and fruity. The figs give them some crunch and the peaches a moist luscious sweetness.

CAL P/SERVE
148
kJ P/SERVE
621
FAT P/SERVE
2.7g
CARBS P/SERVE
25.7g
PROTEIN P/SERVE
4.2g
SUGAR P/SERVE
12.2g
SODIUM P/SERVE
114g
FAT
%
3.6%
ENERGY RDI%
7.1%

We have used canned peaches in this recipe due to seasonality, however fresh peaches would be great as well.

Ingredients

  • 3 tbsp.  Light Margarine Spread (16%Fat)
  • 2 eggs
  • 1/3 cup caster sugar
  • 1 cup plain flour
  • 1 tsp. baking powder
  • 1 tsp. vanilla essence
  • ½ lemon rind, grated
  • 2 tbsp. low fat natural yoghurt
  • 1/3 cup low fat milk
  • 8 slices canned peaches chopped
  • 6 dried figs, chopped
  • Cooking Spray

Method

  1. Preheat oven 180C (350F).  Spray with cooking spray a small muffin tin.
  2. Sift flour and baking powder together, set aside.
  3. In a bowl, place margarine spread and sugar.  With a mixer beat for around 5 mins until pale in colour.  Stop mixer, add lemon rind and vanilla and beat for another minute. Slow mixer down; add eggs, one at a time until incorporated.
  4. Still on low speed, add yoghurt and milk.  Now flour, 1/3 at a time, when all added stop the mixer.
  5. With a wooden spoon or spatula, gently fold in the peaches and figs.
  6. Spoon into your pan the mixture and bake for 15-20 mins depending on your oven.
  7. When cooked, take out of oven and cool on a wire rack.

Nutrition Table

Servings: 10 Serving size:74g
Average Serve Average 100g
Energy 621 kJ 839 kJ
  148 Cal 200 Cal
Protein 4.2 g 5.7 g
Fat, total 2.7 g 3.7 g
- Saturated 0.9 g 1.2 g
Carbohydrate 25.7 g 34.7 g
- Sugars 12.2 g 16.4 g
Sodium 114 mg 154 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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