Pleased to see an
egg white in the recipe too, always have an
egg white or 6 hanging about in the fridge or freezer (I
freeze them labelling the amount on the bag, makes it easy to whip however many I need for a recipe), this also adds to the protein content of the bars along with the
yoghurt content.
300 ml fat free
yoghurt, thinned with 15 ml milk 1 large
egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used
frozen raspberries and blueberries successfully)