CONNECTIONS to HEALTH

Apple, Date and Nut Muffins These go down very well in our house and Nathan enjoys being involved in the process. These muffins are high in fruit sugar, so don't eat too much at any one time. The mixture can be cooked as a loaf by placing in a greased and lined loaf tin and baking for 11/4 hrs at 350 degrees F/180 degrees C/Gas Mark 4. Remove from the tin, carefully peel off the lining paper and cool on a wire rack. Ingredients 225g/8 oz/2 cups cooking apples, weighed after peeling 55g/2 oz/1/2 cup sultanas 55g/2 oz/1/2 cup chopped dates 55g/2 oz/1/2 cup chopped walnuts 2ml/1/2 tsp cinnamon 2ml/14 tsp nutmeg 225g/8 oz/11/3 cups rice flour 20ml/2 level dsp baking powder 15ml/1 tbsp sunflower oil 240ml/8 fl oz/1 cup water 1 egg or egg replacer   Method 1) Cut the apple into 2-cm/1/2 inch dice and place in a bowl with the fruit and nuts. 2) Place the remaining ingredients in a food processor and process until smooth.. Or, beat together in a bowl. 3) Combine the two seta of ingredients. 4) Pile into 12 greased bun or muffin tins. The mixture will be piled up high if using bun tins, but this will be fine. 5) Bake for approximately 20 minutes at 400 degrees F/200 degrees C/Gas Mark 6. 6) Remove from the tins and place on a wire rack. Store in the fridge and eat within 3 days. The muffins can be frozen if required. The apples can be substituted with 225g/8 oz/13/4 cups of chopped banana, this goes down just as well in our house.   From "Cooking Without" - Recipies free from added gluten, sugar, dairy products, yeast, salt, saturated fat. By, Barbara Cousins. Buy from Amazon

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