CAL P/SERVE
148
kJ P/SERVE
621
FAT P/SERVE
2.7g
SODIUM P/SERVE
114g
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
- Preheat oven 180C (350F). Spray with cooking spray a small muffin tin.
- Sift flour and baking powder together, set aside.
- 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.
- Still on low speed, add yoghurt and milk. Now flour, 1/3 at a time, when all added stop the mixer.
- With a wooden spoon or spatula, gently fold in the peaches and figs.
- Spoon into your pan the mixture and bake for 15-20 mins depending on your oven.
- 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 |