Raspberry Pear and Muesli Muffins

Difficulty | Makes 6 | Book - MORE COOKING FOR 1 OR 2 PEOPLE


1 egg white
3 tablespoons white sugar
¼ teaspoon vanilla essence
½ cup skim milk
2 tablespoons (30g) Flora® Light margarine melted
½ teaspoon bicarb soda
½ cup Uncle Tobys® Natural Style Swiss Blend Muesli
⅓ cup pear peeled small dice
¾ cup self-raising flour
½ cup frozen raspberries
cooking spray

Per serve
Kilojoules669 (cals 160)
GI RatingMedium


Preheat oven 180ºC fan forced.

1: Beat egg white and sugar in a mixing bowl for 1 minute using an electric beater.

2. Add vanilla essence and milk to melted margarine, add bicarb and combine. Pour into mix and combine.

3: Add muesli and pear stirring with a wooden spoon to combine.

4: Gently fold sifted flour into mixture in one go, treat as a sponge, DO NOT BEAT, as this will make the muffins tough. The less the mixture is moved, the lighter the muffins will be.

5: Carefully fold raspberries into mix.

6: Coat the centre 6 muffin cups with cooking spray, then divide mixture evenly into muffin cups.

7: Bake 20 minutes or until firm to touch in centre. Leave to rest for a few minutes then turn onto a wire rack to cool.

Variation: Replace raspberries with any berries you like, or replace pear with apple.

Suitable to be frozen.

Dietitian's tip

This snack is in a controlled serving so one is enough. Don’t go back for seconds.

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