No Muffin -Top Muffin

I've blogged before on muffin-tops, a subject close to my heart and waist. It actually spreads from my hip to under my bust! But still I love to eat muffins regardless of the top-effect!

I usually send out for my daily fix at about 10am, but with the rising cost of living and my real desire to shrink the waist, I decided to stock up and make a healthy alternative to my daily addiction.

These are very high in fibre, using olive oil instead of butter and they are sugar free!

Sugar-Free Berry Nice Muffins

2 Eggs
150ml Milk
100ml Yoghurt ( Plain or Fruit)
75ml Olive Oil (I used Lemon Infused Olive Oil)
1 tsp Vanilla Extract
225g Flour
3 teaspoons Baking Powder
½ teaspoon Bi-carbonate of Soda
Pinch of Salt
100 g Digestive Bran
100g Xylitol (or brown sugar if you don't want sugar free)
250g Fresh or frozen berries (I used youngberries)

Preheat the oven to 180°C.
Line a muffin tray with 12 muffin cases.
Break the eggs into a large mixing bowl and whisk to break them up then add the milk, yoghurt, oil and vanilla and whisk again. Add the berries and stir.
In another bowl sift the flour, baking powder, bi-carb and salt.
Add the digestive bran and mix to combine.
Fold the dry ingredients into the wet and stir until just combined.
Divide the mixture between the muffin cases.
Handy Tip -
If you are not using sugar you need to spray the top of the muffins with non-stick spray (Spray and Cook or Cook and Bake)). This will ensure they brown slightly on top, otherwise they will be very pale.
Bake for 20 -25 mins until done.

You can freeze these muffins.

This is my submission to the Healthy Cooking - A Cookbook Givevaway Event.