Ingredients
- 2 ½ cups self raising flour, sifted
- ½ cup natural bran
- ¾ cup raw sugar
- 4 tablespoons cocoa, sifted
- 2 eggs
- ½ cup polyunsaturated oil (e.g. canola)
- 1 cup reduced fat milk
- 1 cup reduced fat natural yoghurt
Method
- Combine flour, bran, sugar and cocoa in a large mixing bowl
- In a separate bowl, combine eggs, oil, milk and yoghurt
- Add the egg mixture to the dry ingredients
- Mix gently until all ingredients combined
- Spoon mixture into a non-stick mini muffin pan (may be lined with paper cases)
- Bake in a moderate 180° oven for 20-25 minutes
- Cool slightly on rack before serving, store in an air tight container.
Variations
Variations: for some added zest and flavour, try adding 2 mashed bananas or ½-1 cup of fresh cherries or frozen raspberries. Do not over-mix muffins or they will become tough and dry.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Weight | 54g | 100g |
| Energy | 617kJ | 1141kJ |
| Protin | 3.6g | 6.7g |
| Total fat | 6g | 11g |
| Saturated fat | 1g | 2g |
| Carbohydrate | 19g | 35g |
| Sugars | 8g | 14.8g |
| Dietary Fibre | 1.5g | 2.7g |
| Sodium | 124mg | 228mg |
