Wholemeal pear muffins

    40 min

    Moist pear muffins made with wholemeal flour and yoghurt are given a bit of crunch with chopped pecans.

    1 person made this

    Serves: 12 

    • 150g wholemeal flour
    • 75g plain flour
    • 160g caster sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 125g vanilla yoghurt
    • 125ml vegetable oil
    • 2 teaspoons vanilla extract
    • 1 firm rip pear - peeled, cored and diced
    • 60g chopped pecans

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas mark 4. Line a 12-hole muffin tin with paper cases.
    2. Whisk together wholemeal flour, plain flour, sugar, baking powder and salt in a bowl. In a separate bowl, combine egg, yoghurt, oil and vanilla. Pour wet ingredients into dry, add diced pear and mix until just combined. Divide mixture evenly between the 12 paper cases.
    3. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, 20 to 25 minutes. Let cool for 5 minutes in tin; remove to cool completely on a wire rack.

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