Recipes/

Strawberry and orange muffin/cake

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains nuts, gluten, eggs and dairy.
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A plate full of muffins with white icing and sliced strawberries on top
g Snack
Ingredients
Serves
people
Method
  1. Pre heat the oven to 180oc.
  2. Put the almond meal in a large bowl and sift the flour, bi-carb and baking powder in to the almonds, make a well in the centre.
  3. Beat together the orange juice, eggs, oil, zest, honey and vanilla. Pour this into the dry ingredients along with the milk. Stir to combine starting from the inside out.
  4. Once a smooth batter is made fold through ¾ of the strawberries.
  5. Portion into muffin tins or cake tin, cook for 15-20 minutes for the muffins and 40-50 minutes for a cake or until tested with a skewer and it comes out clean.
  6. For the frosting, beat the cream cheese and the sweetener together, spread on the top and finish with the remaining strawberries and orange zest.
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This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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