Wholemeal pear and cocoa muffin with milk

Ingredients

For 1 serving

• Whole wheat flour30 g
• Unsweetened cocoa powder4 g
• Eggs15 g
• Brown sugar8 g
• Plain nonfat yogurt30 g
• Baking powder2 g
• Pear70 g
• Reduced-fat milk150 ml

Contains: gluten, lactose, eggs,

In season: September – January

Method

1. Preheat the oven to 180 °C (conventional) and put a paper case in a muffin tin.
2. Beat the egg in a small bowl and keep the stated amount. Wash the pear, core it and cut it into roughly 1 cm dice.
3. In a bowl mix the wholemeal flour, sifted cocoa, brown sugar and baking powder; in another beat the egg with the yogurt.
4. Pour the wet mix onto the dry and stir with a fork just until no dry flour is left, then fold in the pear: a slightly lumpy batter makes fluffier muffins.
5. Fill the case almost to the top and bake for about 22 minutes, until the muffin has risen and a skewer pushed into the centre comes out dry.
6. Let it cool for a few minutes and serve with the milk, cold or heated in a small pan over medium heat for 2–3 minutes until it steams.