Not sure what to do with a bunch of over ripe pears? Well here’s a recipe to try! The pear muffins turned out to be delicious and moist. It kinda reminded me of hummingbird muffins just the pear version of it.
Ingredients:
- 100ml of grape seed oil
- 125g plain self-raising flour
- 100g wholemeal self-raising flour
- 60g brown sugar
- 3 large eggs (at room temperature)
- 2 tablespoons of fresh squeezed lemon juice
- 2 pear williams
- 1 teaspoon of vanilla essence
- 4 tablespoons of non-fat yoghurt or greek yoghurt (about 150g)
Preparation time: 15- 20 min Oven temperature: Preheat the oven to 180 degrees Baking time: 20 – 25 min (or when the muffins turn brown)
Nutrition per muffin 
Click on the images below for the baking instructions.
Peel off the pear skin and place it in the food processor or blender
Blend the pears until smooth
Mix the flour and sugar together in a large mixing bowl. Use your fingers to ensure that there are no lumps of flour or sugar in the mixture.
Beat the eggs into the yogurt
Tip the mixture of yoghurt into the dry ingredients with the oil and vanilla essence and lemon juice.
Mix together with a spoon until lump-free
Divide between the cases
Sprinkle the muesli or oats on top of the muffin batter.
Bake for 25min or till the muffin turns brown
Nom nom!
Table for Ting 