Banana, strawberry and yoghurt muffins

Image above is ‘Banana Muffins’ - the recipe below but minus the strawberries!

Recipe makes ~18 medium size muffins

Ingredients:

1 cup wholemeal SR flour

1 cup SR flour

1/3 cup brown sugar

½ teaspoon cinammon

¾ cup natural yoghurt

½ cup milk

1 egg

1/3 cup olive oil

2 medium ripe bananas, mashed

½ cup chopped strawberries 

 Method:       

Pre-heat oven to 180 degrees C.  Line muffin pans with patty cases or grease with some oil or butter.

In a large bowl, combine dry ingredients, flours, sugar and cinammon and whisk to remove any lumps.  Combine yoghurt, milk, egg, olive oil and bananas in a separate bowl then add to the dry ingredients. Combine gently until just mixed through, then fold through the strawberries.  Spoon mixture into muffin pans to 2/3 full.

Bake for 20-25 minutes at 180 degrees C. Leave in the pan for 5 minutes before cooling on a wire rack

Watermelon, feta and mint salad

Recipe from Super Food for Performance in Work Sport and Life .

Sounds like a strange combination, but these three ingredients combine beautifully together, either with a BBQ or as a refreshing salad on it’s own on a hot summer’s day. 

Watermelon is quite low in sugar, and adding the mint provides the additional nutrient benefits of fresh herbs.  A great way to jazz up your summer watermelon.

Serves 6

Ingredients:

600g seedless watermelon, chopped coarsely

100g feta cheese, roughly crumbled

¼ cup fresh mint leaves, roughly chopped

Method:

Combine all ingredients, serve!

 Vegetarian, Gluten-free