Women Cookie Recipes

Makes 12

300g (2 cups) self-raising flour, sifted
20g (3/4 cup) Splenda
1 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
2 teaspoons ground cinnamon
90g (1 cup) quick-cooking oats
145g (1 cup) macadamia nuts, roughly chopped
125g reduced-fat margarine, melted, cooled
2 eggs
2 tablespoons golden syrup
420g can apple pie fruit

1. Preheat the oven to 180°C. Line a 12-hole medium (1/2-cup/125ml capacity) muffin pan with paper cases or grease with butter.

2. Sift together the flour, Splenda, bicarbonate of soda, cream of tartar and 1 teaspoon of the cinnamon in a large mixing bowl. Add the oats and 125g (3/4 cup) of the chopped macadamia nuts and mix to combine.

3. Use a fork to combine the margarine, eggs and golden syrup in a small bowl. Stir the margarine mixture through the apple pie fruit. Add the wet ingredients to the dry ingredients and use a large metal spoon to mix gently until just combined.

4. Spoon the mixture into the muffin pan and sprinkle with the remaining cinnamon and chopped macadamia nuts. Bake in the preheated oven for 20-25 minutes, or until cooked when tested with a skewer. Leave the muffins in the pan for 5 minutes before turning onto a wire rack. Serve warm or at room temperature.

These muffins will keep well in an airtight container at room temperature for up to 4 days.