Name: Berry, bran and yoghurt muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1.333 cup(s) white self-raising flour (200g); 1 cup(s) oat bran (120g); 0.333 cup(s) brown sugar (75g); 150 g 99% fat-free plain yoghurt; 0.5 cup(s) skim milk (125ml); 50 g reduced fat oil spread melted, cooled slightly; 1 medium egg(s) lightly beaten; 200 g Berries, frozen mixed

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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 yoghurt

150 g

skim milk

½ cup(s), (125ml)

reduced fat oil spread

50 g, melted, cooled slightly

egg(s)

1 medium, lightly beaten

Berries, frozen

200 g, mixed

Instructions

Preheat oven to 200°C or 180°C fan-forced. Line a 12-hole (⅓ cup/80ml capacity) muffin tin with paper cases.
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.
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.

Notes

TIP: Make muffins ahead of time and freeze. In the morning, defrost in the microwave.

Berry, bran and yoghurt muffins

Ingredients

Instructions

Notes

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