Name: Nashi crumble muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 300g (2 cups) self-raising flour, sifted; 155g (3/4 cup) caster sugar; 2.50 gm ground cinnamon; 2.50 gm ground nutmeg; 125ml (1/2 cup) vegetable oil; 125ml (1/2 cup) buttermilk; 2 eggs; 4.40 gm vanilla extract; 1 large nashi, peeled, cut into 1cm pieces; 20.00 gm Rolled Oats; 17.20 gm demerara sugar

Nashi crumble muffins

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Spiced lunch box treats with bursts of natural sweetness from juicy nashi pieces.

Ingredients:

300g (2 cups) self-raising flour, sifted
155g (3/4 cup) caster sugar
2.50 gm ground cinnamon
2.50 gm ground nutmeg
125ml (1/2 cup) vegetable oil
125ml (1/2 cup) buttermilk
2 eggs
4.40 gm vanilla extract
1 large nashi, peeled, cut into 1cm pieces
20.00 gm Rolled Oats
17.20 gm demerara sugar

Instructions:

Preheat your oven to 180°C. Grease twelve 80ml muffin pans. In a large bowl, combine flour, sugar, cinnamon, and nutmeg. Create a well in the center.
In a large jug, combine the whisked oil, buttermilk, eggs, and vanilla. Pour this mixture into the flour mixture and gently stir until just combined. Gently fold in the nashi, then spoon the batter into the prepared pans.
In a small bowl, mix oats and sugar. Sprinkle the mixture over the batter. Bake for 25 minutes or until a skewer comes out clean. Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

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