Bran and pear muffins

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.

Pear and Brand Muffin ingredients
Bran and pear muffins
Print Recipe
Pear and Brand Muffin ingredients
Bran and pear muffins
Print Recipe
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
  1. Combine cereal and wheat bran with the yoghurt and let stand for 10 minutes.
  2. In a large bowl combine the remaining dry ingredients.
  3. 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.
  4. 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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