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!
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…
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 🙂
I love muffins! These look really moist and delicious! Plus it has fruit.
Thanks for sharing!
Thank you for your lovely comments too Kloe 🙂