Pear and walnut muffins
I made these pear and walnut muffins with gluten-free flour and oats, but you can use normal products if gluten is not an issue for you. Furthermore, I reduced the sugar, as the pears were very ripe – if you have a sweet tooth, add more sugar or brush them with maple syrup when they are baked. Perfect snack with morning coffee or afternoon tea during the cold seasons.
Ingredients
Method
- Preheat oven to 190°C.
- I large bowl, mix the flour, oat, baking powder, bicarb, then combine with a wooden spoon. Stir in the spices and sugar.
- Combine the oil, vanilla, milk and egg in a small bowl, then add to the flour mixture. Combine, then fold in the diced pear and chopped walnuts.
- Spoon the batter into silicon muffin cups or muffin tray lined with paper cases.
- Bake for 20 minutes or until the muffins are golden.
- Transfer the muffins from the tin to a wire rack. Serve at room temperature.