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Pear muffins
These pear muffins are light, moist and delicious. With wholemeal flour and not to much sugar they are a healthyish treat the whole family will love.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
afternoon tea, Breakfast, Dessert, morning tea, Snack
Cuisine:
Australian
Keyword:
Autum muffins, easy fruit muffins, Fall muffins, Healthy muffins, Low sugar muffins, Wholemeal muffins
Servings:
12
muffins
Equipment
Muffin tins
Patty pans (optional)
Ingredients
1
cup (150gms)
white self raising flour
1
cup (150gms)
wholemeal self raising flour
½
cup (110gms)
tightly packed brown sugar
2
teaspoons
ground cinnamon
2
large
eggs
½
cup
natural yogurt
¼
cup
milk
2
teaspoons
vanilla extract
½
cup (1 stick plus one tablespoon /125gms)
butter
1 & ½
medium
pears (about 300gms)
extra
butter to grease muffin tins, or patty pans
Instructions
Pre-heat oven to 425°F (220°C/200°C fan forced) and grease the muffin tins or line with patty pans.
Add plain and wholemeal flour, sugar and cinnamon to a bowl and mix.
In another bowl add the eggs, milk, yogurt and vanilla and mix well.
Melt the butter in a microwave proof bowl, but don't add it yet.
Peel, core and dice the pears.
Add the wet ingredients, melted butter and pears to the dry ingredients.
Mix until Just combined.
Spoon the batter into the muffin tins.
Bake for five minutes at 425°F (220°C/200°C fan forced).
Reduce the oven temperature to 375°F (190°C/170°C fan forced) and bake for a further fifteen minute or until golden.
Remove from the oven and serve immediately while still warm, or pop them aside for later for up to three days.