APPLE AND CINNAMON MUFFINS
From Scientific Hospital Supplies N.S.W.
Total for recipe - 2 g pro/5 units
Per muffin - 0.2 g pro/0.5 units
Pre heat oven to: 180°C/350°F/Gas Mark 4
lOOg (4oz) soft milk free margarine
75g (30oz) soft light brown sugar - free
40g (11/2 oz) Loprofin Breakfast Cereal Loops, roughly crushed - so close to 0 not worth counting
2 x 5mlsp (2tsp) baking powder
250g (8oz) baking apple - so close to 0, not counted
2 x 5mlsp (2tsp) Egg Replacer - free
1 x 5mlsp (Itsp) ground Cinnamon - free
125ml (5floz) Loprofin PKU Drink - 0.5g pro/2 units
150g (6oz) Loprofin Low Protein Mix - 0.8g pro/3 units
4 tablespoons smooth apple sauce - free
Extra brown sugar - free
1. In a large bowl, beat together the margarine and sugar until light and fluffy.
2. Add the breakfast cereal, Low Protein Mix, baking powder, egg Replacer, cinnamon, Loprofin PKU Drink and apple sauce, beat well until thoroughly combined.
3. Peel and core the apple, reserve 10 triangles, dice the remainder and stir into the muffin batter.
4. Divide the batter between 10 muffin cases in a muffin tray and top each with an apple triangle. Sprinkle a little brown sugar over each apple garnish.
5. Bake the muffins a a preheated oven for 20-25 minutes, until risen and springy to touch.
Makes 10