Ingredients
- Olive or canola oil spray
- 2 cups wholemeal self-raising flour
- 2 cups white self-raising flour
- 1 cup brown sugar
- 2 eggs
- 150 mL low-fat natural yoghurt
- 1/2 cup orange juice
- 1 large banana, peeled and chopped
- 1 pear, cored and diced
- 1/2 cup buttermilk or low-fat milk
Method
- Preheat oven to 170c
- Lightly spray muffin trays with oil
- Sift flours, returning husk from wholemeal flour to the bowl, add brown sugar
- In a separate bowl mix eggs, yoghurt and juice
- Combine with the flour mix and fold through fruit and milk (you may need less milk depending on moisture in fruit)
- Do not over-mix
- Spoon mixture into trays
- Bake near the top of the oven for 18-20 minutes
- Turn onto a wire rack to cool
Notes
Hint Wrap muffins individually and freeze for a lunch box snack Variation Any unsweetened fruit juice maybe used. Use apples, blueberries or other firm fruit to vary the flavour Make 12 muffins and 1 loaf, by spooning half the mixture into a greased loaf tin. Bake the loaf in the middle of the oven for 35 minutes or until firm and golden brown. Bake near the top of the oven for 18-20 minutes.
Serves 24
Preparation time 15 mins
Cooking time 20 mins
