Healthy breakfast muffins – oatmeal and pear

imageThese muffins are great for breakfast on the go, or even a morning/afternoon snack. They are made with sweet Greek yoghurt, a new product from the Jalna range, which give them a delicious flavour and moist texture. With oats and fruit, it serves a healthy dose of the right stuff to start your day! I love to change it up a bit, so every time I make them I’ll add something new like some dates, nuts or seeds πŸ™‚

Although they may sound bland, trust me – they taste indulgent and are very satisfying. They don’t contain butter and have a low sugar content, so they are much better for you than regular muffins.. even my dad will eat these ones!

-INGREDIENTS-image

2 cups plain flour, sifted

3 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

1 teaspoon cinnamon

1/2 teaspoon mixed spice

2/3 cup rolled oats

1/2 cup caster sugarimage

2 ripe pears, chopped with skin on

2 eggs, lightly beaten

1 1/2 cups of Jalna sweet and creamy Greek yoghurt

6 tablespoons vegetable oil

Optional: handful of pumpkin seeds/sunflower seeds/nuts or dates

-METHOD-image

1. Preheat oven to 180 degrees celsius and oil a 12 whole muffin pan with oil spray

2. In a large bowl, combine flour, baking powder, bicarbonate of soda, spices, sugar, pear, oats and any extras. In these photos, I added pumpkin seeds.

3. In a smaller bowl, combine the eggs, vegetable oil and Greek yoghurt.

4. Fold the yoghurt mixture through the flour mixture until just combined.image

5. Spoon the mixture into prepared muffin pan until all mixture is distributed evenly. Sprinkle a few oats or seeds over the tops for decoration and bake for 15-20 minutes, until golden and the skewer comes out clean. Leave for several minutes and then cool on a wire rack. Enjoy with a coffee, tea, juice or smoothie!

I had mine with my homemade peanut butter :O πŸ˜€imageimage

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