Berry, bran and yoghurt muffins
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Perfectly portable, these muffins will ensure you never need to miss breakfast.
Ingredients
White self-raising flour
1⅓ cup(s), (200g)
Oat bran
1 cup(s), (120g)
Brown sugar
⅓ cup(s), (75g)
99% fat-free, plain or natural yoghurt, unsweetened
150 g
Skim milk
½ cup(s), (125ml)
Reduced fat oil spread
50 g, melted, cooled slightly
Egg(s)
1 medium, lightly beaten
Frozen berries
200 g, mixed
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a 12-hole (⅓ cup/80ml capacity) muffin tin with paper cases.
2
Combine flour, bran and sugar in a large bowl. Whisk yoghurt, milk, melted spread and egg in a jug until combined. Pour yoghurt mixture into flour mixture and stir until just combined (do not over-mix). Gently stir in frozen berries.
3
Spoon mixture into paper cases. Bake for 20–22 minutes or until a skewer inserted into the centres comes out clean. Set muffins aside in tin for 5 minutes before turning out onto a wire rack to cool. Serve.
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