Sultana Cinnamon Muffins
By Kate CarlileThese Sultana Cinnamon Muffins are the real deal if you are looking for a healthier alternative to the usual muffin.
This recipe for Sultana Cinnamon Muffins uses wholemeal flour and brown sugar. Every bite is full of fibre!
Bake a huge batch and keep them in the freezer to pop into lunch boxes. They’re super yummy!
serves
8time needed
prep cookingredients
8difficulty
easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 23g serve |
Qty per 100g |
|
| Energy | 439kJ | 1940kJ |
| Protein | 1.99g | 8.81g |
| Fat,total | 2.53g | 11.19g |
| -saturated | 0.34g | 1.49g |
| Carbohydrate | 12.9g | 57g |
| -sugars | 1.7g | 7.5g |
| Dietary Fibre | 0.78g | 3.44g |
| Sodium | 154mg | 682mg |
Ingredients
- 3/4 cup Self Raising Flour wholemeal
- 1/4 cup Rolled Oats
- 1/4 cup Brown Sugar
- 1/4 cup Sultanas
- 1/2 tsp Cinnamon
- 1/2 cup Milk
- 1/4 cup Canola Oil
- 1 Egg lightly beaten
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Method
- Preheat oven to 190 degrees
- In a large bowl, combine flour, sugar, oats, sultanas and cinnamon.
- Add the milk, oil and egg. Gently mix until just combined.
- Spoon mixture into greased muffin tin and bake for 10-12 minutes or until lightly golden.
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