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.
Ingredients
- 60 g All-Bran
- 50 g Wheat bran
- 375 g Plain low fat yoghurt
- 240 g Plain wholemeal flour
- 8 tbsp Sugar substitute
- 1 tbsp Baking powder
- 2 tsp Bicarbonate of soda
- ½ tsp Salt
- 125 ml Skimmed milk
- 60 ml Rapeseed oil
- 1 Egg
- 2 tsp Vanilla extract
- 2 Pears, cored and chopped
Instructions
- 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.
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