Healthy pear muffins
60g All bran or 100% bran cereal
50g wheat bran
(alternatively you can just use oats for both)
375g plain yoghurt (or dairy free yoghurt – any flavour you like)
240g wholemeal cake flour
120g brown or light brown sugar
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
125ml skimmed milk
60 ml oil
2 tsp vanilla extract
2 pears, cored & chopped
In a bowl, combine the cereal and wheat bran. Stir in the yoghurt and let stand for 10 minutes.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
Add the milk, oil, egg and vanilla to bran mixture and stir to combine. Pour over the flour mixture and stir until just combined. Stir in the pear.
Divide the muffin batter among 12 paper lined muffin cups tray. Bake in 190C (Gas Mark 5) oven for about 25 minutes or until golden and the tops are firm to the touch. Let the tin cool on the rack for 5 minutes and then remove the pear muffins from the tin and let cool completely.
These heatlhy pear muffins are perfect for mid afternoon snack and even O.K to have as an emergency breakfast. If you bake your batch, do let me know how you get on in the comments below.