Pear and raspberry muffins

The sweetness of pears and slight tartness of raspberries make a lovely combination.  Add a little bit of vanilla yoghurt to bring it all together and the result is an incredibly moist berry packed muffin. Each muffin has over ½ serve of fruit, not that I’m recommending muffins be eaten instead of fruit!  ‘Packham full of pear and raspberry muffins’ they really should be called, since I did use the Packham pear variety in the recipe!

Pear and raspberry muffins2_wtr

Packham full of pear and raspberry muffins

Makes 12 muffins


2 cups wholemeal self-raising flour

1 teaspoon bicarbonate of soda

½ cup brown sugar

½ teaspoon ground cinnamon

2 eggs, lightly beaten

¼ cup sunflower or canola oil

½ cup vanilla yoghurt (I used Jalna low fat vanilla)

3 ripe pears, grated or alternatively you can stew and puree the pears (2 cups)

2 cups frozen raspberries

Canola spray oil


  • Preheat oven to 160°C
  • Mix flour, bicarbonate of soda, sugar and cinnamon in a large bowl
  • Lightly whisk eggs in a smaller separate bowl, add oil and yoghurt and mix well
  • Stir egg mixture and pear into flour mixture and until combined
  • Line muffin tray with paper cups and lightly spray with oil
  • Spoon mixture and distribute raspberries evenly between muffin cups.  I prefer doing this instead of combining the berries into the mixture earlier as it stops the berries colouring the whole mixture.
  • Bake for about 20 minutes or until an inserted skewer comes out clean
  • Allow to cool and then take a big bite…

Pear and raspberry muffins1_wtr

Per muffin

898 kJ, protein 5 g, total fat 6.4 g, sat fat 1 g, carbs 31 g (sugars 15.5 g)


I actually made two half batches to see if there was any difference when the pear was grated, or stewed then pureed.  My partner happily did a blind tasting and noted that one was ever so slightly softer (stewed and pureed) but both tasted the same.   So in short, grate, puree, do whatever works for you 🙂

2 responses to “Pear and raspberry muffins

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