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Photo of Berry, bran and yoghurt muffins by WW

Berry, bran and yoghurt muffins

5 - 6
PersonalPoints™ per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
12
Difficulty
Moderate
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 yoghurt

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.

Notes

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

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