Low Fat Muffins

Preheat oven to 180°C. Line muffins pans with liners, cutting out the need to grease the pans.

Mix the dry ingredients in a large bowl (this includes spices for the apple muffins and dates for the banana ones)
In another bowl, mix together apple puree, milk and egg whites (mashed bananas if making banana & date)
Add to the dry ingredients and mix until just combined. (Add chopped apples at this point.)

Spoon into muffin pans and cook for 15-18 minutes. Do not overcook.

Because these muffins have no fat in them, they can dry out quickly and do not keep as well as normal muffins. You must be careful therefore not to overcook them and freeze any leftovers quickly. They are good for lunches because you can take them frozen and they will thaw out by lunchtime and have lost no moisture.
Ingredients Serves 9: Makes approximately 18 muffins
Basic Muffin

2 cups wholemeal SR Flour
¼ cup bran
¼ cup artificial sweetener powder
1 tbsp baking powder
¾ cup apple puree (I use apples I have
cooked myself and pureed, or jars from the
baby food section - these are unsweetened)
1 ½ cups skim milk
2 egg whites

Other Varieties
Apple Spice
3 golden delicious apples, peeled, cored and chopped roughly
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp mixed spice

Banana & Date
3 very ripe bananas, mashed
1 ½ cups chopped dates

Egg And Bacon Brekkie

Preparation time: 30 minutes

1. Preheat oven to 200'C. Line an oven tray with baking paper. Place tomatoes, cut side up, on the prepared tray and sprinkle lightly with olive oil. Roast in the oven for 25 minutes or until soft.

2. Place 2 tsp oil in a frypan, when hot break the eggs, one at a time into the frypan and cook until yolk is done to your liking. Place bacon slices into the frypan while eggs are cooking and cook until crisp.

3. Toast bread until golden brown. Top toast with bacon, spinach, tomato and egg. Serve immediately.

Ingredients Serves 2 4 slices Burgen® Grains with Barley Bread  
4 eggs
4 slices short cut rindless bacon, grilled
2 large roma tomatoes, quartered 
50g baby spinach leaves
2 tsp olive oil


Preparation time: 5 minutes

1. Combine mayonnaise and mustard together in a bowl. Toast bread until golden brown.
2. On one slice of bread place lettuce, bacon and tomato and drizzle with mayonnaise mustard mixture. Top with remaining bread slice. Serve immediately.

Ingredients Serves 1 2 slices Burgen® Grains with Barley Bread 
1 slice short cut rindless bacon, grilled
1 tbsp low fat mayonnaise
2 tsp Dijon mustard
Cos lettuce
Tomato slices

Mixed Berry Pudding Dessert

Preparation time: 20 minutes + refrigerate for 9-12 hours

1. Line a pudding basin (1 litre capacity) with the bread; fitting the slices in so there are no gaps. You will also need some bread for the top.
2. Heat orange juice and sugar in small saucepan, stirring until sugar is dissolved; remove from heat.  Add berries to orange mixture and press them gently with a spoon so that some of the berries break and release their juices.
3. Pour berry mixture into bread-lined pudding basin, reserving about 1 cup of the juices. Top with more bread and pour reserved juice over the top.
4. Cover with plastic wrap and place a heavy can on top so that the bread is weighed down into the berries. To serve, unmold on to a large plate

Increasing fruit and vegetable intake may help maintain heart health. With antioxidant rich berries, 1 serve of this healthy dessert provides 1 serve of fruit.

Ingredients Serves 6 10 slices Bürgen® Fruit & Muesli Bread
3 tbsp orange juice
2 tbsp sugar
4 cups fresh or thawed frozen mixed berries (strawberries, mulberries, blueberries, raspberries, blackberries)