Tomato, Zucchini and Basil Muffins

By BobLongo

Ingredients

• 2 tsp baking powder
• 1/2 cup oat bran
• 1 cup apple sauce
• 1 egg, lightly beaten
• 1/2 cup skim milk
• 1 cup zucchini, grated
• 1/3 cup basil, chopped
• 2 Tbsp tomato paste
• 1 pinch of salt and pepper
• 1 Tbsp canola oil
• 1 tsp baking soda
• 2 cup self-rising flour

Preparation

Step 1

Yield: 12 x muffins

Preheat oven to moderate 350F.
Prepare a 12-hole muffin tin with muffin papers.
Sift flour, baking powder and soda in a medium bowl. Stir through oat bran. Make well in centre.
Using a large table fork, stir in combined apple sauce, oil, egg, skim milk, zucchini, basil, tomato paste, salt and pepper until the mixture is just combined.
Spoon mixture into prepared tin. Bake 25-30 minutes until golden brown and cooked through.
Stand in pan 5 minutes before turning muffins onto wire rack to cool.

Nutritional Information (Per Serving):
Calories: 130 cals
Kilojoules: 543 kJ
Fat: 3.0 g
Carbohydrates: 20.0 g
Protein: 5.0 g
Cholesterol: 0.0 mg
Sodium: 160 mg
Saturated Fat: 0.0 g
Fiber: 3.0 g