Blueberry and Pineapple Muffins

Makes: 12

Ingredients:

1 cup wholemeal self-rising (raising) flour
1 cup self-rising (raising) flour
1 cup oat bran cereal
2 teaspoons cinnamon
1 egg, lightly beaten
3 ounces (80 g) polyunsaturated margarine, melted
3 tablespoons honey
1 cup skim milk
1/2 cup frozen blueberries
14 ounce (440 g) can pineapple pieces, drained
Glaze:
1 teaspoon honey
1 tablespoon milk

Microwave Method:

1. Combine flour, oat bran and cinnamon in a bowl.
2. Stir in egg, margarine, honey and milk. Mix well.
3. Fold through blueberries and pineapple.
4. Spoon into a lightly greased muffin pan.
5. Combine honey and milk together for glaze. Brush over muffins.
6. Cook for 5-6 minutes on MEDIUM HIGH.
7. Allow to cool slightly before turning out.
8. Repeat with remaining mixture.
9. Serve warm with low-fat yogurt.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine flour, oat bran and cinnamon in a bowl.
3. Stir in egg, margarine, honey and milk. Mix well.
4. Fold through blueberries and pineapple.
5. Spoon into a lightly greased muffin tins.
6. Combine honey and milk together for glaze. Brush over muffins.
7. Place 1 tray on turntable and 1 tray on High Rack. Cook for 14-16 minutes on LOW MIX/BAKE.
8. Allow to cool slightly before turning out.
9. Serve warm with low-fat yogurt.

1 muffin = 6 g fat, 1 g saturated fat.