Muffin

Pear and banana muffins

* Vegetarian * Nut free

Ingredients

12 serves

24 serves

Wholemeal self-raising flour

1 cup

2 cups

White self-raising flour

1 cup

2 cups

Brown sugar

½ cup

1 cup

Eggs

1 large

2 large

Natural yoghurt (reduced fat)

75mL

150mL

Orange juice

¼ cup

½ cup

Banana, mashed

½ large

1 large

Pear, chopped

½ medium

1 medium

Milk (reduced fat)

¼ cup

½ cup

Olive or canola oil spray

to grease

to grease

 

Method

  1. Preheat oven to 180°C.
  2. Sift the flours together in a large bowl, returning husks to the bowl, and add the brown sugar.
  3. In a separate bowl, mix the eggs, yoghurt and juice. Combine with the flour mix.
  4. Fold through the fruit and milk, taking care not to over-mix.  (Note: you may need less milk depending on the moisture of the fruit).
  5. Spoon the mixture into lined patty cases or lightly greased muffin trays (12 holes per tray).
  6. Bake for 18 to 20 minutes or until golden and cooked through. Cool the muffins in their trays for 5 minutes before turning onto a wire rack to cool completely.

 

Tips

  • For variation, try adding 1 teaspoon of cinnamon and 1 teaspoon of nutmeg to the flour in step 2.
  • Canned pears (or other fruit) can be used in place of fresh pears in this recipe.

 

Healthy choices category: AMBER (Choose carefully)

 

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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