Orange Date and Pistachio Muffins

Difficulty | Makes 12 | Book 7

Orange and Date Pistachio Muffins Cookbook 7

2 egg whites
⅓ cup white sugar
¾ teaspoon bicarb soda
1 x 110g jar Heinz® baby apple
½ cup fresh orange juice
2 tablespoons (30g) Flora® Light margarine melted
2 tablespoons finely grated orange rind
½ cup chopped dried dates
2 cups self-raising flour
cooking spray
⅓ cup (50g) chopped pistachio nuts
1 teaspoon white sugar

Per serve
Kilojoules678 (cals 162)


Preheat oven to 180ºC fan forced.

1: Beat egg whites and sugar in a large mixing bowl for 1 minute.

2: Stir bicarb into apple sauce (it will froth) then add to bowl and mix with a wooden spoon.

3: Combine juice with melted margarine then add to bowl with rind and dates, combine well.

4: Sift flour into mix and gently fold together. DO NOT BEAT as this will make the muffins tough. The less the mixture is moved, the lighter the muffins.

5: Coat a 12-cup muffin tray with cooking spray, then spoon mixture evenly into each muffin cup.

6: Sprinkle an equal amount of pistachio nuts over top of each muffin then sprinkle a small amount of sugar over each muffin.

7: Bake 20-25 minutes or until firm to touch in centre. Leave to rest for a few minutes then place onto a wire rack to cool.

Variation: For a lower fat count omit pistachio nuts (and 1 teaspoon white sugar) making each muffin 1.5g total fat.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen

Dietitian's tip

Dried fruit increases the nutritional composition of the muffin and the recipe is low in fat, so it makes a great alternative to a traditional muffin.

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