Sunbeam DT5600 User Manual

23

Recipes (continued)

Cooking oil spray
3 cups self-raising flour
1½ cups skim milk
200g dried pineapple or paw paw pieces,

chopped

½ cup firmly packed brown sugar
60g low-fat dairy spread, melted
1 egg, lightly beaten

1. Preheat oven to 180C. Spray 12 hole

(¹⁄³ cup capacity) non-stick muffin pan

with cooking oil.

2. Place all ingredients in a large bowl. Stir

until just combined (mixture should be
lumpy).

3. Spoon mixture evenly among pan holes.

Bake for 22-25 minutes or until cooked
when tested with a skewer. Transfer to a
wire rack to cool.

4g fat; 1061kJ; 2g sat fat; 3.5g fibre;
45g carbohydrate.

½ cup peanut butter
¼ cup firmly packed brown sugar
60g butter
¼ cup water
2 cups muesli

1. Line the base and two long opposite

sides of an 11 x 21cm loaf pan with foil,
allowing it to overhang.

2. Combine the peanut butter, sugar and

butter in a medium saucepan and stir over
low heat until butter melts and mixture
combines. Remove from heat. Stir in water.

3. Place muesli in a large glass bowl. Stir

in peanut butter mixture until combined.
Press mixture over base of prepared pan.
Place in the fridge for 4 hours or until
partially set.

4. Remove muesli from pan using the foil.

Use a sharp knife to cut loaf into 7 equal
slices. Cut each slice in half. Shape into
bars.

5. Arrange muesli bars on two lightly greased

drying racks, allowing room for even drying.
Dry on setting 2 for 6 hours for a chewy
bar and longer for a firmer bar.

NOTE: You can keep these muesli bars in an
airtight container for up to 2 weeks.

Recipes (continued)