160 g (1 cup) wholemeal self-raising flour
115 g (¾ cup) self-raising flour
80 g (½ cup, lightly packed) brown sugar or granulated sugar substitute
150 g (1 cup) frozen blackberries
1 medium pear, peeled, cored, diced
200 g tub plain no-fat yoghurt
150 ml skim milk
50 g egg
40 g nut butter
1 tsp vanilla extract
- Preheat oven to 170°C (fan-forced). Spray 12 x 125ml (½ cup) muffin tin holes with cooking spray. Line holes with paper cases or with squares cut from a sheet of baking paper.
- Put flours and sugar in a large bowl and stir to combine. Add blackberries and pear and stir to combine. Put yoghurt, milk, egg, spread and vanilla extract in a small bowl and whisk to combine. Add yoghurt mixture to flour mixture and stir until just combined.
- Spoon mixture evenly into muffin holes. Bake for 20 minutes or until muffins are light golden brown and a skewer inserted comes out clean. Set aside in the tin for 5 minutes before transferring to a wire rack to cool. Serve.