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Over the Top Bran Muffins with Pear




Source of Recipe


GI Diet Book






List of Ingredients



• 1 cup All-Bran or 100% Bran cereal
  
• 1 cup wheat bran
  
• 1 1/2 cups plain low-fat yogurt (or vanilla flavour)
  
• 2 cups whole wheat flour
  
• 1/2 cup brown sugar substitute
  
• 1 tablespoon baking powder
  
• 2 teaspoons baking soda
  
• 1/4 teaspoon salt
  
• 1/2 cup skim milk
  
• 1/4 cup canola oil
  
• 1 egg
  
• 2 teaspoons vanilla extract
  
• 2 pears, cored & diced
  






Instructions



1. combine cereal and wheat bran in a bowl. stir in yogurt. let stand 10 minutes
   
2. in a separate bowl, combine flour, brown sugar substitute, baking powder, baking soda and salt
   
3. add the milk, oil, egg and vanilla to bran mixture and stir to combine.
   
4. pour over flour mixture and stir until just combined.
   
5. stir in pear
   
6. preheat oven to 375. divide batter among 12 greased or paper-lined muffin cups
   
7. bake until tops are golden and firm to the touch - about 25 minutes
   
8. let cool on a rack for 5 minutes and then remove from pan.
   






Final Comments


can also use 1 cup dried cranberries, raisins, apricots (diced) or dried blueberries instead of pear. or add 2 cups fresh blueberries.

Storage!! wrap each muffin individually in plastic wrap and freeze in an airtight container for up to 1 month, or keep at room temperature for up to 3 days (according to the book)