Bella30
Silver Member
That's great Flutterby, welcome to my gang! Lol Have you got your head round it yet? My first week was a bit overwhelming but got used to it now. Let me know if there's anything I can help you with. How's your group and leader?
Well my night turned out to be brilliant! I had such fun, got talking to loads of men and there were two that were keen on my mates so kept on buying us drinks all night! They even bought a bottle of verve cliquot too! It's safe to say I was very drunk and feeling a little bit fragile this morning! I went way over my points so going to have to be very careful for the rest of the week!
Here is the recipe for the banana and apricot muesli muffins I made. They're 4 pro points each. Kassy, I read that 1 pro point is approx 40 cals so you're looking at about 160 per muffin.
Preparation time: 15 mins
Cooking time: 20 mins
Makes 12
V
250g (9oz) self raising flour
1 teaspoon bicarbonate of soda
100g (3 1/2 oz) caster sugar
2 ripe bananas, mashed
50g (1 3/4 oz) low fat spread, melted
150g (5 1/2 oz) low fat plain yogurt
100ml (3 1/2 fl oz) skimmed milk
1 egg, beaten
1/2 x 411g can apricot halves in natural juice, drained and chopped
40g (1 1/2 oz) muesli
1. Preheat the oven to gas mark 6/200 degrees/fan oven 180 degrees. Line a 12-hole muffin tin with 12 muffin cases
2. Sift the flour and bicarbonate of soda into a large mixing bowl then stir in the sugar
3. In a separate bowl, mix together the mashed bananas, melted low fat spread, yogurt, skimmed milk and egg
4. Add the wet ingredients to the dry ingredients and stir with a spoon until just combined. Unlike with a regular cake mixture this should look slightly lumpy, not smooth, and there may be a few small pockets of flour.
5. Gently stir in the apricots. Make sure that you don't over-mix the muffin batter or the finished muffins will be tough and chewy.
6. Spoon the mixture into the muffin cases, filling each case almost to the top. Sprinkle the tops of the muffins with the muesli then bake in the oven for 20 mins or until the muffins are risen, golden brown and firm to the touch.
7. Cool in the tin for 5 mins to allow the muffins to firm up slightly. Remove them and place on a wire rack to finish cooling.
Try this:
To make the muffins with a tropical twist, replace the canned apricots with a 227g can of pineapple pieces in natural juice, drained and patted dry on kitchen paper. The pro points value will be the same.
Muffins freeze well (and also go stale if stored in a cake tin, so it's best to freeze them instead). Store in a sealed plastic food bag. To defrost, heat in the microwave for about 30 seconds on full power. (remember to take the wrapper off first....I forgot and almost blew up the microwave!!!!)
Well my night turned out to be brilliant! I had such fun, got talking to loads of men and there were two that were keen on my mates so kept on buying us drinks all night! They even bought a bottle of verve cliquot too! It's safe to say I was very drunk and feeling a little bit fragile this morning! I went way over my points so going to have to be very careful for the rest of the week!
Here is the recipe for the banana and apricot muesli muffins I made. They're 4 pro points each. Kassy, I read that 1 pro point is approx 40 cals so you're looking at about 160 per muffin.
Preparation time: 15 mins
Cooking time: 20 mins
Makes 12
V
250g (9oz) self raising flour
1 teaspoon bicarbonate of soda
100g (3 1/2 oz) caster sugar
2 ripe bananas, mashed
50g (1 3/4 oz) low fat spread, melted
150g (5 1/2 oz) low fat plain yogurt
100ml (3 1/2 fl oz) skimmed milk
1 egg, beaten
1/2 x 411g can apricot halves in natural juice, drained and chopped
40g (1 1/2 oz) muesli
1. Preheat the oven to gas mark 6/200 degrees/fan oven 180 degrees. Line a 12-hole muffin tin with 12 muffin cases
2. Sift the flour and bicarbonate of soda into a large mixing bowl then stir in the sugar
3. In a separate bowl, mix together the mashed bananas, melted low fat spread, yogurt, skimmed milk and egg
4. Add the wet ingredients to the dry ingredients and stir with a spoon until just combined. Unlike with a regular cake mixture this should look slightly lumpy, not smooth, and there may be a few small pockets of flour.
5. Gently stir in the apricots. Make sure that you don't over-mix the muffin batter or the finished muffins will be tough and chewy.
6. Spoon the mixture into the muffin cases, filling each case almost to the top. Sprinkle the tops of the muffins with the muesli then bake in the oven for 20 mins or until the muffins are risen, golden brown and firm to the touch.
7. Cool in the tin for 5 mins to allow the muffins to firm up slightly. Remove them and place on a wire rack to finish cooling.
Try this:
To make the muffins with a tropical twist, replace the canned apricots with a 227g can of pineapple pieces in natural juice, drained and patted dry on kitchen paper. The pro points value will be the same.
Muffins freeze well (and also go stale if stored in a cake tin, so it's best to freeze them instead). Store in a sealed plastic food bag. To defrost, heat in the microwave for about 30 seconds on full power. (remember to take the wrapper off first....I forgot and almost blew up the microwave!!!!)
