Banana & Pear Muffins
15 minutes preparation + 20 minutes cooking,
Coconut Oil spray
2 cups wholemeal self-raising flour
2 cups white self-raising flour
1 cup brown sugar
150 ml low-fat natural yoghurt
½ cup orange juice
1 large very ripe banana, peeled and chopped
1 ripe pear, cored and diced
½ cup buttermilk or low-fat milk
Preheat oven to 170 °C. 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 and fold through fruit and milk
(you may need less milk depending on moisture in fruit).
Spoon mixture into trays. Bake near the top of the oven for 18-20 minutes.
Makes 24 muffins.
Wrap muffins individually and freeze for a lunch box snack.
Unsweetened fruit juice can used. Use apples, blueberries, zucchini and pear or zucchini and banana are really nice or fruit you like.
Makes 12 muffins and one loaf, spoon 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 for 18-20 minutes.