This Maple, Pear and Oat Muffins recipe makes a great on-the-go snack, a quick breakfast treat or a snack with coffee.

150g plain flour
60g wholewheat flour
1 tsp bicabonate of soda
1 tsp baking powder
1 tsp ground cinnamon
pinch of ground cloves
1/2 tsp salt
2 tbsp pecan nuts, finely chopped
135g rolled oats (NOT instant oats)
2 small ripe forelle pears
250ml buttermilk
100g tightly packed brown sugar
85 ml maple syrup
2 Tbsp sunflower oil (or similar)
1 egg
cooking spray (or butter)

How to
Preheat oven to 200C. Grease the muffin tin or cups with a light coating of cooking spray or butter.
Combine the two types of flour, bicarbonate of soda, baking powder, salt, cinnamon and cloves in a bowl and set aside.

Core and dice the pears into small chunks. Combine the pears, buttermilk, maple syrup, oil, sugar, egg and all but 2 tablespoons of the oats together in a second bowl. Allow to rest for 5 minutes.

Mix the pecans and reserved oats together to use as a topping for the muffins. Set aside.

Combine the wet and dry ingredients together until just mixed. Spoon batter into muffin cups, filling each cup up to two-thirds full. Sprinkle each muffin with the with the pecan/oat mix and bake 18 to 20 minutes until a toothpick inserted in the middle comes out clean.

Allow to cool for 5 minutes and remove from pan before cooling on a rack – or do as I did and serve hot with butter and strong coffee!

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