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Photo of Berry, bran and yoghurt muffins by WW

Berry, bran and yoghurt muffins

5
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
12
Difficulty
Moderate
Perfectly portable, these muffins will ensure you never need to miss breakfast.

Ingredients

White self-raising flour

1⅓ cup(s), (200g)

Oat bran

1 cup(s), (120g)

Brown sugar

⅓ cup(s), (75g)

99% fat-free, plain or natural yoghurt, unsweetened

150 g

Skim milk

½ cup(s), (125ml)

Reduced fat oil spread

50 g, melted, cooled slightly

Egg(s)

1 medium, lightly beaten

Frozen berries

200 g, mixed

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a 12-hole (⅓ cup/80ml capacity) muffin tin with paper cases.
  2. Combine flour, bran and sugar in a large bowl. Whisk yoghurt, milk, melted spread and egg in a jug until combined. Pour yoghurt mixture into flour mixture and stir until just combined (do not over-mix). Gently stir in frozen berries.
  3. Spoon mixture into paper cases. Bake for 20–22 minutes or until a skewer inserted into the centres comes out clean. Set muffins aside in tin for 5 minutes before turning out onto a wire rack to cool. Serve.

Notes

TIP: Make muffins ahead of time and freeze. In the morning, defrost in the microwave.

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