Over the top bran muffins with pear
We call these fibre-packed muffins "over the top" because they rise above the top of the muffin tin.
204 cal
Serves 12
Prep time
0h 15m
Cook time
0h 25m
Total time
0h 40m
Ingredients
Directions
-
Step 1
In bowl, combine cereal and wheat bran. Stir in yogurt and let stand for 10 minutes. -
Step 2
In large bowl, combine flour, brown sugar, baking powder and baking soda. -
Step 3
Add milk, oil, egg and vanilla to bran mixture and stir to combine. Pour over flour mixture and stir until just combined. Stir in pear. -
Step 4
Divide batter among 12 greased or paper lined muffin cups. Bake in 375 F (190 C) oven for about 25 minutes or until golden and tops are firm to the touch. Let cool on rack for 5 minutes. Remove from pan and let cool completely.
Tips
-
Change up the flavour with these options:
Dried fruit: Use 1 cup (250 mL) dried cranberries, raisins, diced apricots or dried blueberries in place of the pear. -
Blueberries: 2 cups (500 mL) fresh blueberries in place of the pear.
Hint of cinnamon: Stir in 1 tsp (5 mL) ground cinnamon with the flour. -
Storage
Wrap each muffin individually in plastic wrap and freeze in airtight container for up to 1 month or keep in refrigerator in airtight container for up to 3 days.
Nutritional information
Per serving (1 muffin)
- Calories
- 204
- Protein
- 7 g
- Sodium
- 240 mg
- Potassium
- 354 mg
- Total fat
- 6 g
- Saturated fat
- 1 g
- Cholesterol
- 17 mg
- Carbohydrates
- 35 g
- Fibre
- 7 g
- Sugars
- 12 g
- Added sugars
- 5 g
Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2012.
