250g Low Fat Greek yoghurt
1/3 cup sugar
1 large orange
2 cups SR flour
1/2 teaspoon baking powder
1/2 cup chopped dates
1/3 cup choc chips
Pre-heat oven to 180 degrees
In a large mixing bowl cream yoghurt, sugar and egg. Thoroughly wash the orange and remove the zest. Add zest to yoghurt mixture and set aside. Remove the remaining peel from the orange and place the flesh in a food processor until liquefied. Add the liquefied orange to the yoghurt mixture. Fold through flour and baking powder. If the mixture is too dry (depending on the size of the orange) add a small amount of milk, but don't over beat batter or muffins will be tough. Fold through dates and choc chips. Spoon batter into greased muffin tray and bake in pre-heated oven for 20 mins or until muffins golden.
This cake has no added fat or sugar but are moist and packed full of flavour.
2 oranges (1 washed well and whole, 1 skin removed)
150g chopped dried apricots
150g chopped sultanas
2 cups self raising flour
Cinnamon, ground ginger, and nutmeg to taste
Chop oranges into chunks and puree in a food processor (yes, skin and all), add water as needed to make up 2 cups of liquid.
In a large mixing bowl add orange liquid to chopped dried fruit and leave to soak for several hours (over night if possible)
Gently fold through self raising flour and cinnamon, ground ginger and nutmeg to taste.
Bake in a pre-heated oven at 180 degrees for 1 hour. Turn the oven off and leave in the oven for a further half and hour
Subscribe for our Free e-book!