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Ingredients

olive or canola oil spray
2 cups wholemeal self-raising flour
2 cups white self-raising flour
1 cup brown sugar
2 eggs
150ml low-fat natural yoghurt
1/2 cup orange juice
1 large banana, peeled and chopped
1 pear, cored and diced
1/2 cup buttermilk or low-fat milk

Method

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 mix and fold through fruit and milk (you may need less milk depending on moisture in fruit). Do not over-mix. Spoon mixture into trays. Bake near the top of the oven for 18-20 minutes. Turn onto a wire rack to cool. Makes 24 muffins.

Hint

Wrap muffins individually and freeze for a lunch box snack.

Variation

Any unsweetened fruit juice maybe used. Use apples, blueberries or other firm fruit to vary the flavour. Make 12 muffins and 1 loaf, by spooning 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 near the top of the oven for 18-20 minutes.

Nutrients Per Serve

Energy 604kJ
Total Fat 1.24g
Saturated Fat 0.37g
Protein 4.35g
Carbohydrate 27.77g
Fibre 2.43g
Sodium 202.43mg
 
Serves 24
Preparation Time 15 minutes
Cooking Time 20 minutes
This recipe has been sourced from the Healthy Kids website.
Please visit www.healthykids.nsw.gov.au for more healthy kid-friendly recipes.
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