Difficulty | Makes 12 | Book 7
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
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.