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