Carrot Ginger Muffins – makes 12



      1 cup whole wheat flour
      1-1/2 tsp baking powder
      1 egg, beaten
      1/3 cup brown sugar
      1/3 cup white sugar
      2 tbsp butter
      1 large carrot, finely shredded
      1/4 cup skim milk
      1 tsp fresh ginger, minced or shredded
      1/8 tsp cinnamon
      1/8 tsp dry powdered ginger
      1/8 tsp allspice (or mixed ground spice)
      1/8 tbsp vanilla
    Optional: 1/2 cup raisins or nuts (not included in Nutritional Information)


Top each muffin with 2 T ricotta cheese whipped with powdered sugar or stevia to taste for an extra four grams of protein!


Preheat oven to 350*F (180*C).  Cut butter into small cubes and let soften.
In a large bowl, combine flour and baking powder with the butter, using a pastry cutter or fingers to break down the butter into fine pieces mixed with the flour.
Add sugars, ginger, carrot, milk, beaten egg, vanilla, and spices to the mixture and mix thoroughly with a wooden spoon or spatula.
Add raisins or nuts if using them.
Bake for 25 minutes and let cool.


Apricot Chicken

Serves 2-4

1 Kg Chicken Thigh Fillets (or mixed with other cuts)
2 x 35g packet salt-reduced French Onion soup
750ml Apricot Nectar fruit drink (35%+ fruit drink)

Preheat oven to 180 degrees C. Trim fat from chicken and remove any bones. Mix in an oven baking dish the apricot nectar and the french onion soup, trying to prevent clumping. Add the chicken pieces. Cook at 180 for 1 hour, or until a brown skin is formed. Serve with white rice and vegetables.