Low Glycemic Index Banana Muffins - Recipe

1/2 cup light vegetable oil
1/2 cup packed brown sugar
1 egg, lightly beaten
3 egg whites
1 cup carrots, shredded
1 cup cooking apples, shredded
1 cup raisins
1/2 cup dates, chopped
1/2 cup mixed dried berries
1/2 cup walnuts, chopped
1/2 tsp. nutmeg
1 tsp. baking powder
2 3/4 cups self-rising whole wheat flour
1/2 cup ripe banana, mashed
Preheat the oven to 350F. in a large bowl, combine the oil and brown sugar, and beat with an electric mixer until light and smooth, about 2-3 minutes. Beat the egg and egg whites, one at a time, and then add the carrots, bananas, apples, dried fruit, and walnuts. Sift the rest of the ingredients into a medium mixing bowl. Add them to the carrot mixture, stirring until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. Split muffins in half and spread with low-fat margarine before serving.

Makes approximately 12 muffins

Low Glycemic Index Carrot Muffins - Recipe

1/2 cup light vegetable oil
1/2 cup packed brown sugar
1 egg, lightly beaten
3 egg whites
1 cup carrots, shredded
1 cup cooking apples, shredded
1 cup raisins
1/2 cup dates, chopped
1/2 cup mixed dried berries
1/2 cup walnuts, chopped
1 tsp. all spice
1 tsp. baking powder
2 3/4 cups self-rising whole wheat flour

Preheat the oven to 350F. in a large bowl, combine the oil and brown sugar, and beat with an electric mixer until light and smooth, about 2-3 minutes. Beat the egg and egg whites, one at a time, and then add the carrots, apples, dried fruit, and walnuts. Sift the rest of the ingredients into a medium mixing bowl. Add them to the carrot mixture, stirring until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. Split muffins in half and spread with low-fat margarine before serving.

Makes approximately 12 muffins

Date & Pistachio Pudding Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
2/3 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp. vanilla extract
3 tbsp. unsalted butter, melted
3/4 cup dates, chopped
1/2 cup pistachios, chopped

For the topping:
1/2 cup packed brown sugar
2 tbsp. unsalted butter
2/3 cup boiling water

1. Preheat the oven to 375F. Line 8 muffin wells with baking parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl, beat the milk, eggs, vanilla and butter until smooth and pale, about 2 or 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates and pistachios. Scrape the mixture into the muffin wells until each well is about half full. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add 1/2 tablespoon of butter, then pour about 1 tablespoon of water over each muffin. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Invert muffins out of the pan and peel off the parchment. Serve warm.

Makes approximately 8 muffins

Date & Apricot Pudding Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
2/3 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp. vanilla extract
3 tbsp. unsalted butter, melted
3/4 cup dates, chopped
1/2 cup dried apricots, chopped
For the topping:
1/2 cup packed brown sugar
2 tbsp. unsalted butter
2/3 cup boiling water

1. Preheat the oven to 375F. Line 8 muffin wells with baking parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl, beat the milk, eggs, vanilla and butter until smooth and pale, about 2 or 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates and apricots. Scrape the mixture into the muffin wells until each well is about half full. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add 1/2 tablespoon of butter, then pour about 1 tablespoon of water over each muffin. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Invert muffins out of the pan and peel off the parchment. Serve warm.

Makes approximately 8 muffins

Sticky Toffee Pudding Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
2/3 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp. vanilla extract
3 tbsp. unsalted butter, melted
1 1/4 cups dates, chopped

For the topping:
1/2 cup packed brown sugar
2 tbsp. unsalted butter
2/3 cup boiling water

1. Preheat the oven to 375F. Line 8 muffin wells with baking parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl, beat the milk, eggs, vanilla and butter until smooth and pale, about 2 or 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates. Scrape the mixture into the muffin wells until each well is about half full. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add 1/2 tablespoon of butter, then pour about 1 tablespoon of water over each muffin. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Invert muffins out of the pan and peel off the parchment. Serve warm.

Makes approximately 8 muffins

Date & Macadamia Nut Muffins - Recipe

For the muffins:
2 1/2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. baking powder
2 eggs
4 tbsp. butter, melted
1/4 cup sour cream
2 tbsp. milk
1 large mashed banana
1 cup chopped dates
4 tbsp. chopped macadamia nuts

1. Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder with a spoon. In a large bowl, beat the eggs, butter, sour cream, milk and banana with an electric mixer until combined. Fold in the flour mixture until just combined. Stir in the dates and macadamia nuts until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Date & Pistachio Muffins - Recipe

For the muffins:
2 1/2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. baking powder
2 eggs
4 tbsp. butter, melted
1/4 cup sour cream
2 tbsp. milk
1 large mashed banana
1 cup chopped dates
4 tbsp. chopped pistachios

1. Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder with a spoon. In a large bowl, beat the eggs, butter, sour cream, milk and banana with an electric mixer until combined. Fold in the flour mixture until just combined. Stir in the dates and pistachios until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.


Makes approximately 12 muffins

Date & Pecan Cupcakes - Recipe

For the cupcakes:
2 1/2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. baking powder
2 eggs
4 tbsp. butter, melted
1/4 cup sour cream
2 tbsp. milk
1 large mashed banana
1 cup chopped dates
4 tbsp. chopped pecans

1. Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder with a spoon. In a large bowl, beat the eggs, butter, sour cream, milk and banana with an electric mixer until combined. Fold in the flour mixture until just combined. Stir in the dates and pecans until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the frosting:
1/4 cup butter, softened
2 cups confectioners/icing sugar
1 tsp. finely grated orange zest
3/4 tsp. vanilla extract
2-3 tbsp. orange juice

2. In a small bowl, beat the butter until light and fluffy. Beat in the confectioners sugar, 1/2 a cup at a time. Once half the icing sugar is added, continue beating, while adding in the orange zest, vanilla extract and orange juice. (Add the amount of orange juice that gives you the icing consistency you prefer). Frost each cupcake and top with a sprinkling of chopped pecans.

Makes approximately 12 cupcakes