A surprisingly tasty filling snack. If these are particularly popular, as they were in our family as a healthy breakfast option, you can add variety by substituting the pears for 100g of dried cranberries, blueberries, raisins or chopped apricots.
Plain low fat yoghurt
Plain wholemeal flour
Bicarbonate of soda
Pears, cored and chopped
Combine cereal and wheat bran with the yoghurt and let stand for 10 minutes.
In a large bowl combine the remaining dry ingredients.
Add milk, egg, oil and vanilla extract to the bran and yoghurt mixture and then stir it all into the flour mix, finally folding in the chopped pear.
Divide batter between 12 greased or paper lined muffin cups and bake at 190 degrees C (375 F, Gas 5) for about 25 minutes, until browned and tops are firm to the touch. Cool, wrap and freeze: about 160 cals per muffin.