These crunchy pear muffins are the perfect breakfast or guilt free snack, and a family favorite at our house! All of the ingredients are pantry staples and the muffins keep well, stay moist for a couple of days. Recipe below.
Crunchy Breakfast Pear and Pecan Muffins
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
These crunchy pear muffins are the perfect breakfast or guilt free snack, and a family favorite at our house! All of the ingredients are pantry staples and the muffins keep well, stay moist for a couple of days. Recipe below.
INGREDIENTS
- 1 cup plain flour
- ½ cup wholemeal plain flour
- 2 tspn baking powder
- 2 tspn ground cinnamon
- 1 cup rolled oats
- ¾ cup brown sugar
- 2 eggs
- 1 cup low fat yogurt
- ½ cup vegetable oil (or coconut oil)
- 1 cup peeled, diced tinned pear + 3 tbsn syrup
- ⅓ cup chopped pecans
- 1 tspn vanilla essence
Method
- 1)
Preheat oven to 180C
- 2)
Spray 3 x 6 muffin tins with non stick spray (muffin paper tends to stick to these muffins)
- 3)
Sift dry ingredients into a mixing bowl, using only 1/2 cup of sugar in the mix.
- 4)
Mix 1/4 cup of sugar with the chopped bits and keep aside for later.
- 5)
In a small bowl, whisk the eggs, vanilla, oil and yogurt until well combined.
- 6)
Fold the wet ingredients into the dry ones and mix very briefly until just combined.
- 7)
Fold in the pears also until just combined.
- 8)
Spoon into the muffin tray, sprinkle with the sugar and pecan mix, and bake for 15-20min until golden.
Notes
Be careful not to over bake as these muffins don’t get too dark.