These low-fat muffins are always popular. Filled with orange or apricot yoghurt, banana and passionfruit, they have such a good flavour they do not need buttering, as long as you eat them warm from the oven.
For 12 regular or 24 mini muffins:
2 cups standard (plain) flour
1 cup oat bran
1 tsp baking soda
1 tsp baking powder
1 cup brown sugar
2 large eggs
¾ cup apricot or orange yoghurt
½ cup milk
¼ cup concentrated orange juice
1 banana, mashed
2 Tbsp passionfruit pulp, optional
➊Preheat the oven to 200°C (190°C fanbake), with the rack just below the middle.
➋Toss the flour, oat bran, baking soda and baking powder together, thoroughly, in a large mixing bowl. Add the brown sugar and mix again.
➌In another large bowl, beat the eggs, yoghurt, milk and orange juice together, using a fork. Add the mashed banana and passionfruit (if using) and mix again.
➍Tip the dry ingredients into the liquid mixture, then fold the two together, stopping as soon as the dry ingredients are dampened. Take care not to over-mix.
➎Put spoonfuls of the mixture into 12 regular muffin pans that have been thoroughly coated with non-stick spray.
➏Bake for 10–15 minutes or until the centres spring back when pressed.
➐Serve for breakfasts, brunches, as after-school snacks, for picnics and in packed lunches. Eat within a day and a half.
Reproduced from The Complete Home Baking Collection by Simon & Alison Holst, published by Hyndman Publishing, RRP$45.00, available nationwide