Ursula's breakfast muffins

Recipe from: 22 September 2010

Ingredients 18
Servings 15
Time 10 mins

Ingredients

  • 1/2
    cup
    oat bran
  • 1/2
    cup
    whole-wheat flour
  • 1/2
    cup
    whole-wheat pronutro
  • 1/2
    cup
    GI oats
  • 1/2
    cup
    high-fibre cereal
  • 1/2
    cup
    cake flour
  • 1
    cup
    digestive bran
  • 1/2
    tsp
    salt
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    bicarbonate of soda
  • 1/2
    cup
    sultanas
  • 1
    small granny apple or firm pear, grated
  • 1
    small raw sweet potato, grated
  • 1
    egg, separated with egg white
  • 1
    tsp
    vanilla essence
  • 2
    Tbs
    canola oil
  • 1/2
    cup
    soft brown sugar
  • 1 1/2
    cup
    fat-free milk
 

Method

35 mins
 
Preheat the oven to 220 Degrees Celsius.
Mix all the dry ingredients, then add the sultanas, the grated apple or pear and the sweet potato. Mix gently and set aside.
Beat the egg yolk, vanilla essence, oil and sugar together in a large bowl.
Add the dry ingredients, alternating with the milk. mix gently, but thoroughly.
Whisk both egg whites to the soft peak stage and gently fold into the batter.
Spoon the batter into greased muffin pans, slightly overfilling each muffin hollow and place in the hot oven.
Turn the oven temperature down to 180 Degrees Celsius and bake for 20 - 25 minutes.
Insert a skewer in the centre of a muffin to check whether they are cooked.
If there is any raw batter on the skewer, bake for another 5 minutes.
 

 

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