 Pear, Maple & Walnut Muffins
| Serves: |
12 muffins |
| Preparation Time: |
15 minutes |
| Cooking Time: |
20-25 minutes |
| Tips: |
- These muffins use tinned fruit & are low in sugar & fat
- They have a high fruit-to-muffin ratio & our Nutritionist, Kathryn, finds it easier to leave them to cool & firm up in the tin for a good 15 minutes, before transferring to a wire rack
- The muffins freeze well
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| Ingredients: |
- 1.5 cups wholemeal flour
- 3 teaspoons mixed spice
- 2 teaspoons baking soda
- 1/3 cup walnuts, broken into large chunks
- 1/2 cup yoghurt
- 1 egg
- 1 x 825g tin of pears in fruit juice, drained
- 5 tablespoons maple syrup
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MethodPreparations: Preheat the oven to 170°C and grease a 12-hole muffin tin To make the muffins: Sieve the flour, mixed spice and baking soda together. Add in walnuts and stir to combine. In a separate bowl whisk together the yoghurt & egg. Roughly chop 3 pear halves and add to the yoghurt mix. Put the rest of the pears with the maple syrup into a food processor & pulse together. This will only take seconds, as you still want the fruit to have some lumpiness and texture. Add to the yoghurt mixture and stir to combine. Pour the yoghurt & fruit into the flour and mix. Spoon the mixture into the muffin tin. To cook the muffins: Place the muffins in the middle of the oven and cook for 20 minutes, or until golden brown. Cool in the tin for 15 minutes, before transferring to a wire rack.
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