Moist pear muffins made with wholemeal flour and yoghurt are given a bit of crunch with chopped pecans.
1 person made this
150g wholemeal flour
75g plain flour
160g caster sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
125g vanilla yoghurt
125ml vegetable oil
2 teaspoons vanilla extract
1 firm rip pear - peeled, cored and diced
60g chopped pecans
Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 180 C / Gas mark 4. Line a 12-hole muffin tin with paper cases.
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.
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.