Instructions: Below are 2 recipes which you can play around with. Both were made up by friends of mine and I have added my own variations. Its kind of trial and error at first, but if you make as many muffins as I do you quickly get the
hang of it. I often throw in a (small) handful of chocolate chips if Im feeling indulgent, and if there is no other fat in the recipe, it doesnt seem so terrible.

(1)

No-added-fat COOKIES

These cookies are made using mashed bananas instead of fat. You can substitute bananas (or applesauce) for fat in most cookie, cake and muffin

recipes - theyre healthier and tastier.

They also make nice muffins if done in a muffin-pan - one quantity should make about 12 baby muffins. The following variations are all approximate amounts - you can vary according to taste - and as you can see the possibilities
are only limited by your imagination!

Basic recipe:
2 bananas
2 tablespoons honey (maple syrup / golden syrup) OPTIONAL

200g wholemeal self-raising flour

(or 150g flour + 50g unprocessed bran)

Mash bananas. Melt honey then whip with bananas.

Add any other ingredients as listed below. Add flour last.

Put on baking tray in desertspoonful-lumps, then bake at 180C

(350F) for 15-20 minutes.

Variations:
BLUEBERRY, APRICOT & PECAN
half punnet fresh blueberries
half cup dried apricots, chopped
half cup pecans, chopped

APRICOT & ALMOND
half cup dried apricots, chopped
half cup chopped almonds

50g almond meal (optional - and use only 150g flour)

LEMON & POPPY SEED
2 tablespoons poppy seeds
grated rind of 2 lemons
1 tablespoon lemon juice

ORANGE & GINGER
2 tablespoons glace ginger, chopped
half teaspoon ground ginger
grated rind of 1 orange
50g almond meal (optional - and use only 150g flour)

PINEAPPLE, CARROT/ZUCCHINI & SULTANA
half cup pineapple, chopped
half cup carrot or zucchini, grated
half cup sultanas

APPLE, FIG & SPICE
half cup pie apple (or stewed apple)

6 dried figs, chopped
mixed spice

PINEAPPLE, COCONUT & SULTANA
half cup pineapple, chopped
half cup coconut, shredded
half cup sultanas

PEAR, PASSIONFRUIT & DATE
half cup pears, chopped
pulp of 1-2 passionfruit
half cup dates, chopped

CHOCOLATE, ZUCCHINI & WALNUT
half cup zucchini, grated
half cup chopped walnuts
a little bit of grated or finely chopped chocolate

(depends on how naugthy you want to be!)

PEANUT BUTTER & CORN
half cup creamed corn (one small can)

1-2 tablespoons of peanut butter (depending on taste)

PLUM & PISTACHIO
1 can (400g)? plums (or 6 fresh), chopped half cup chopped pistachios
half teaspoon allspice (+ cinnamon optional)

(2)

LOW-FAT MUFFINS

Basic ingredients:
1.5 cups wholemeal self-raising flour
1 cup rolled oats
1 egg (optional, or 2 egg-whites)

skim milk or buttermilk to make to correct consistency

plus a cup or two of whatever you want to add to make yummy muffins

Method:
This is real easy: preheat the oven to 180C (350F); chuck everything into a
bowl; mix lightly (just until it looks blended - dont overdo it); then throw
spoonfuls into greased muffin pans, and bake for 15-20 minutes.

Variations:
see the no-added fat Cookies recipe for ideas - or make up your own, for example, a cup of chopped dried fruit; a mixture of seeds - sesame, pumpkin and sunflower; pumpkin and prunes; dates & walnuts; banana and ginger... I

could
go on and on. I often throw in leftovers from dinner to make savory muffins for lunch at work - eg, vege pasta, chilli beans, mushroom and artichoke sauce, etc.

You can also vary this by using different types of flour (rye, soya, potato) and add a teaspoon of baking powder so they will still rise; or using bran

(oat,
barley, rice) instead of the oats.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.