Pear, Blueberry and Honey Muffins

Pear, Blueberry and Honey Muffins

Makes 20

Points per serving: 1½ (original points)

2 tbsp apple juice

75 g low-fat spread

3 heaped tbsp honey, (runny)

1 medium egg

2 tsp vanilla essence

4 medium pears, peeled, cored and cut into small pieces - then poached until tender

125 g blueberries

200 g self raising flour, wholemeal

1 tsp baking powder

2 tsp cinnamon, ground

Preheat the oven to Gas Mark 5/190ºC/375ºF and place 20 cup cases into 2 tins.

Beat together the low fat spread, honey, egg and apple juice until smoothish. Add the pears and blueberries and stir together.

In seperate bowl stir together the flour, baking powder and cinnamon.

Now is when you have to be quick; Combine the wet and dry ingredients only stirring enough to just mix then, immediately, spoon dessertspoonfuls of the mixture into the prepared cases.

Pop in the oven and bake for 12 mins, until risen and golden and just firm to the touch.

Turn out onto a cooling rack still in the cases and serve when cool.