About this recipe:Vanilla, pears and pecans are a lovely combination in this quick muffin recipe. They are great breakfast or a mid-morning treat! Store in an airtight container in the fridge for up to 3 days. These muffins do not freeze well.
120g wholemeal flour
60g plain flour
150g caster sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
120g low-fat vanilla yogurt
120ml rapeseed oil
2 teaspoons vanilla extract
1 firm, ripe pear - peeled, cored, and diced
55g chopped pecans
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Method Prep:15min › Cook:20min › Extra time:25min › Ready in:1hr
Preheat oven to 230 C / Gas 8. Grease or line a 12-hole muffin tin with paper cases.
Whisk wholemeal flour, plain flour, sugar, baking powder and salt together in a bowl. Whisk yogurt, oil, egg and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until just combined; fold in pear and pecans. Spoon muffin mixture into the paper cases.
Place muffin tin in the preheated oven; reduce heat to 180 C / Gas 4. Bake until tops of muffins are browned and a skewer inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.