Vanilla, pear and pecan muffins

    Vanilla, pear and pecan muffins


    1 person made this

    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.

    Serves: 12 

    • 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
    • 1 egg
    • 2 teaspoons vanilla extract
    • 1 firm, ripe pear - peeled, cored, and diced
    • 55g chopped pecans

    Prep:15min  ›  Cook:20min  ›  Extra time:25min  ›  Ready in:1hr 

    1. Preheat oven to 230 C / Gas 8. Grease or line a 12-hole muffin tin with paper cases.
    2. 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.
    3. 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.

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