Pear and Oat Muffins
in Breakfast, Dessert
/rating_on.png "1 vote, average: 5.00 out of 5")
by Natvia
Preparation: 15 minutes, Cooking: 20 minutes
Ingredients
- 2 cups plain flour
- 3 teaspoon baking powder
- ½ teaspoon bicarb soda
- 1 teaspoon ground cinnamon or mixed spice
- ⅔ cup rolled oats
- ½ cup Natvia
- 2 ripe pears, chopped with skin on
- 2 eggs, lightly beaten
- 1 ½ cups Natvia Sugarfree Vanilla or Natvia sugarfree strawberry yogurt
- 6 tablespoon canola oil
Method
Serves 12
- Preheat oven to 180˚C conventional. Grease a 12-hole (⅓ cup or 80 ml) muffin tin.
- Sift flour, baking powder, cinnamon and bicarb soda in large bowl.
- Stir in oats, Natvia and pear.
- In a separate bowl combine lightly beaten egg, yogurt and canola oil.
- Gently stir yogurt mixture into the flour, until just combined. Don’t over-mix.
- Spoon mixture into muffin tin and bake for 15-20min or until skewer inserted iin the middle comes out clean.
- Cool on wire rack.
- Serve plain or with butter/margarine or cottage cheese as desired.
Tips and Tricks
- plain flour or ¾ cup wholemeal + ¾ cup white self raising flour for a denserstore-bought but lower GI result
- Serve plain or with butter/margarine or cottage cheese as desired.
