I love this recipe because it’s a great way to use fruit before it goes off and needs to go into the bin. It makes for great afternoon tea, and there is no electric mixer needed. The mixture becomes quite thick and chunky with the end result being a rustic looking muffin with that traditional baking smell.
The fact that they are rustic means they don’t need to be perfect. I love cooking perfectly imperfect treats as it means that the mistakes can easily be disguised!
When slicing and dicing the pears, there is no need for precision. Just chop into small pieces that will work well in the muffins.
This recipe is an adapted version of a similar recipe on My Little Lunch Box – click here for original recipe. I changed it to use some almond meal as well as gluten free flour. I also decided not to use vanilla bean paste because, well I just didn’t have any in my pantry! I substituted for vanilla essence, and it seems that this did the trick.
This seems to be a winner with both kids and grown ups alike. I took these to work for afternoon tea recently and it seemed like everyone enjoyed these delicious treats.
They tend to last a few days, but they are best fresh or eatedn the day after cooking.
- 2 eggs
- 1 cup Greek yoghurt
- 1/3 cup olive oil
- 1/2 tsp vanilla essence
- 1 & 1/2 cups diced pears (approx one large pear or two small pears)
- 1 & 1/2 cups self raising flour
- 2/3 cup white sugar
- 1/2 cup almond meal
- 1 tsp cinnamon
- 1/4 cup Flaked almonds
- Extra sugar
1. Preheat the oven to 180 degrees. Place muffin papers in the tin.
2. Roughly slice and dice the pears into small “cubes”.
3. Sift flour into a large bowl. Add the almond meal, cinnamon and sugar and stir in. Create a well in the centre of the dry ingredients.
4. Combine the Greek yoghurt, oil, eggs and vanilla essence in a medium sized bowl. Whisk together for a few moments until all items are completely combined.
5. Pour wet mixture into the well in the dry ingredients bowl. Softly mix with a wooden spoon until ingredients are combined.
6. Add diced pear to mixture. Carefully fold diced pear in with a wooden spoon.
7. Line a muffin tray with paper muffin cases. Spoon a tablespoon full of mixture into each muffin case. Sprinkle flaked almonds on top.
8. Bake for 25 minutes. Check that muffins are cooked by poking a wooden skewer into the middle of one. If it comes out clean, they are ready to be pulled out of the oven. If it comes out with raw mixture, keep in for another 5 minutes.
9. Once muffins are cooked, pull out of oven. Sprinkle a small amount of extra sugar over the top of each muffin. Allow muffins to cool.
10. Enjoy with a cup of tea or pack them in the kids lunchboxes for a delicious school day treat!
Hope you enjoyed this recipe! If you try out this recipe, let me know and share your comments!