Pear & Raspberry Muffins

Ingredients

• 1 cup Wholemeal flour
• ½ cup Natural Bran
• ½ cup Psyllium Husk
• 2 teaspoon baking powder
• 2 teaspoon bicarb soda
• 2 teaspoon cinnamon
• 100g (3.5oz) Extra Light Margarine Spread
• ½ cup brown sugar
• 1 cup frozen or fresh raspberries
• 2 Eggs
• 1 teaspoon Vanilla
• 2 nearly ripe pears
• 2 tablespoons milk in a cup, heated in microwave for 20 seconds
• ¼ cup honey
• Pinch of salt

Method

1. 1Preheat oven 180C (350F).
2. 2In a muffin tin place 8 patty pans.
3. 3Sift flour, pinch of salt and baking powder together in a large bowl. Mix in bran and Psyllium husks and cinnamon.
4. 4Mix with a mixer the sugar and Spread for 2 minutes. Add the eggs and vanilla a little at a time until incorporated.
5. 5Place the milk in a cup, microwave for 20 seconds and then put in the bicarb soda, mix with a teaspoon, it will start to foam. Now mix with wooden spoon in the wet mixture.
6. 6Slowly incorporate the dry ingredients, 1/3 at a time.
7. 7Once dry ingredients are mixed then add the raspberry and pears gently.
8. 8Spoon into 8 muffin patties, ensuring a pear and raspberry is on top of each one.
9. 9Cook for 25 mins, depending on oven, check after 20mins with skewer. This is a moist mix so don't overcook.