Apricot and banana muffins
Preparation time:
Makes: 12
Recipe highlights
- Suitable to microwave
- Suitable to freeze
- Best served immediately; Store in airtight container
- Share
this recipe - Email this recipe
- Save
this recipe - Add recipe to your shopping list for re-using and sharing
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
Cooking 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.
Nutritional facts
 | Average quantity per serving | Average quantity per 100g |
| Weight (g) | 87.00 | 100.00 |
| Energy (kJ) | 799.17 | 918.60 |
| Protein (g) | 3.95 | 4.54 |
| Total Fat (g) | 3.77 | 4.33 |
| -Saturated Fat (g) | 0.76 | 0.87 |
| -Polyunsaturated Fat (g) | 1.41 | 1.62 |
| -Monounsaturated Fat (g) | 1.28 | 1.48 |
| Cholesterol (mg) | 16.00 | 18.39 |
| Carbohydrate (g) | 34.16 | 39.27 |
| -Sugars (g) | 18.61 | 21.39 |
| Starch (g) | 15.24 | 17.51 |
| Water (g) | 39.75 | 45.69 |
| Alcohol (g) | 0.00 | 0.00 |
| Dietary Fibre (g) | 3.20 | 3.68 |
| Thiamin (mg) | 0.08 | 0.09 |
| Riboflavin (mg) | 0.06 | 0.07 |
| Niacin (mg) | 1.14 | 1.31 |
| Niacin Equivalents (mg) | 1.97 | 2.26 |
| Vitamin C (mg) | 4.38 | 5.03 |
| Total Folate (ug) | 14.71 | 16.91 |
| Total Vitamin A Equivalents (ug) | 106.61 | 122.55 |
| Retinol (ug) | 48.16 | 55.36 |
| Beta Carotene Equivalents (ug) | 349.20 | 401.39 |
| Sodium (mg) | 178.53 | 205.21 |
| Potassium (mg) | 315.32 | 362.44 |
| Magnesium (mg) | 27.09 | 31.14 |
| Calcium (mg) | 34.81 | 40.01 |
| Phosphorus (mg) | 198.89 | 228.61 |
| Iron (mg) | 0.97 | 1.12 |
| Zinc (mg) | 0.38 | 0.43 |
Contributed by:
(Logo links to further information)
Source: Ryan Dickson, Geelong High School. Published in the Geelong Advertiser 'Fifteen Minutes of Food' series.
Recipe publication date on: 11/07/2007
Last reviewed on: 19/08/2014
