Pear and Ginger Low Fat Muffins
These fruit muffins are low in saturated fat, and very low in cholesterol. The use of butter, as in many muffin recipes, is replaced by canola oil and apple sauce (puree). Egg whites are used instead of whole eggs and low fat yogurt gives a nice flavour and moist texture.
Ingredients
- 1 cup wholemeal flour
- 1 cup plain flour
- 5 tsp baking powder
- 1 tsp mixed spice
- 1/3 cup brown sugar
- 1 1/2 cup chopped pear (usually 2 med ones)
- 1/2 cup chopped glace ginger
- 2 egg whites, lightly beaten
- 1 cup low fat yogurt
- 1/4 cup canola oil
- 1/2 cup apple sauce
Method
- Heat the oven on 200°C . Brush oil on only the base of 12 - 16 muffin tins or line with paper cases.
- Sift the plain flour, baking powder and spice into a bowl.
- Add the pear, ginger, wholemeal flour and sugar, mix well and make a well in the centre.
- In another bowl mix the yogurt, apple sauce, eggs and oil.
- Add the liquid ingredients to the dry ones all at once. Using a fork, stir and fold the ingredients together only until it is all wet, it doesn't even matter if there are small areas of flour about. Do not over mix it.
- Spoon the mixture into muffin tins, and bake for approximately 20 -25 minutes for normal size and around 10 mins longer for texas size. They are ready when turning golden brown and a skewer comes out clean.
- Place muffins on a wire rack to cool.
