Name: Pear, coconut and raspberry spelt muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 280g (2 cups) wholemeal spelt flour; 10.00 gm baking powder; 2.50 gm ground cinnamon; 35g (1/2 cup) shredded coconut; 140g (2/3 cup) raw sugar, plus 1 tbsp extra; 2 eggs; 4.40 gm vanilla extract; 125ml (1/2 cup) milk; 80ml (1/3 cup) vegetable oil; 1 small firm ripe pear, cored, grated; 85g (2/3 cup) frozen raspberries

Pear, coconut and raspberry spelt muffins

0 Likes

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Indulge guilt-free in these scrumptious and wholesome muffins.

Ingredients:

280g (2 cups) wholemeal spelt flour
10.00 gm baking powder
2.50 gm ground cinnamon
35g (1/2 cup) shredded coconut
140g (2/3 cup) raw sugar, plus 1 tbsp extra
2 eggs
4.40 gm vanilla extract
125ml (1/2 cup) milk
80ml (1/3 cup) vegetable oil
1 small firm ripe pear, cored, grated
85g (2/3 cup) frozen raspberries

Instructions:

Preheat your oven to 180°C (or 160°C fan forced) and line a 12-hole 80ml (1/3 cup) capacity muffin tin with paper cases. In a large bowl, sift together flour, baking powder, and cinnamon, then add coconut and sugar, stirring until combined.
In a bowl, combine eggs, vanilla, milk, and oil and whisk until blended. Gradually incorporate the wet mixture into the dry ingredients, stirring until just combined. Gently fold in the pear and raspberries.
Spoon the mixture into the muffin holes and generously sprinkle with raw sugar. Bake in a preheated oven for 20-25 minutes until golden brown.

We use cookies

Similar Recipes

Anzac biscuit pear crumbles

Pear and coconut crumble with double-thick cream

Plum and pear skillet crumble

Spiced pear and date crumble tarts recipe

Pear, strawberry and rhubarb crumble recipe