Pear and banana muffins

Delicious and nutritious, these muffins can be made with either fresh or tinned pears.

Preparation: 15 minutes. Cooking time: 20 minutes. Makes 12 muffins.

Ingredients

• 1 cup wholemeal self-raising flour
• 1 cup white self-raising flour
• ½ cup brown sugar
• 1 large egg
• 75 ml natural yoghurt (reduced fat)
• ¼ cup orange juice
• ½ large banana (mashed)
• ½ medium pear (chopped)
• ¼ cup milk (reduced fat)
• Olive or canola oil spray to grease

Method

1. In a separate bowl, mix the eggs, yoghurt and juice. Combine with the flour and sugar mix.
2. Fold through the fruit and milk, taking care not to over-mix. (Note: you may need less milk depending on the moisture of the fruit).
3. Spoon the mixture into lined patty cases or lightly greased muffin trays (12 holes per tray).
4. Bake for 18 to 20 minutes or until golden and cooked through. Cool the muffins in their trays for 5 minutes before turning onto a wire rack to cool completely.

This recipe is provided by the Healthy Eating Advisory Service (HEAS) and was originally published on the HEAS website.