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Cinnamon, cherry and pear muffins
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delicious fruit muffins - ideal for dessert, snack, or any time of day.
Ingredients:
  • 150.00 gm self-raising flour, sifted
  • 1.25 gm ground cinnamon
  • 40.00 gm caster sugar
  • 50g reduced-fat canola spread, melted, cooled
  • 84.98 gm skim milk
  • 125.00 ml canned seedless black cherries, drained, halved
  • 125.00 ml canned pears, drained, chopped
  • pure icing sugar, to serve
Instructions:
  • Preheat the oven to 200°C and lightly grease four 3/4-cup capacity Texas muffin pan holes.
  • In a bowl, mix together flour, cinnamon, and sugar. Create a well in the center. In a separate jug, whisk together melted spread, milk, and egg. Pour the mixture into the well. Add cherries and pears, then gently stir with a large metal spoon until just combined (be careful not to overmix).
  • Fill each muffin hole three-quarters full with the mixture. Bake for 20 to 24 minutes, or until a skewer inserted into the center comes out clean. Allow the muffins to rest in the pan for 4 minutes, then transfer them onto a wire rack to cool slightly. Dust with icing sugar and serve warm.

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