My name is David Rodan but most people call me DRod. I’ve had to learn how to care for myself and choosing the right foods is an important decision I have to make all the time. I’ve got a recipe for you for muffins. Like all snacks we eat, we need to make sure we don’t overdo it.
PEAR & BANANA MUFFINS
15 minutes preparation + 20 minutes cooking
3 serves of fruit in this recipe
Olive or canola oil spray
2 cups wholemeal self-raising flour
2 cups white self-raising flour
1 cup brown sugar
2 eggs
150 mL low-fat natural yoghurt
½ cup orange juice
1 large banana, peeled and chopped
1 pear, cored and diced
½ cup buttermilk or low-fat milk
Preheat oven to 170 °C. Lightly spray muffin trays with oil. Sift flours, returning husk from wholemeal flour to the bowl, add brown sugar. In a separate bowl, mix eggs, yoghurt and juice. Combine with the flour mix and fold through fruit and milk (you may need less milk depending on moisture in fruit). Do not over-mix. Spoon the mixture into trays. Bake near the top of the oven for 18-20 minutes. Turn onto a wire rack to cool. Makes 24 muffins
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© Healthy Food Fast, State of Western Australia, 2006.
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