- Ingredients
- Method
Ingredients
- 2 cups flour
- 4 tsp baking powder
- ¾ cup Chelsea Raw Sugar
- 410g pear quarters in fruit juice, drained
- 2 eggs
- 1 cup milk
- 1 tsp vanilla essence
- 100g butter, melted
Topping
- 3 Tbsp Chelsea Raw Sugar
- 2 Tbsp oats
Reviews
8
What did you think of this recipe?
Cookie monster
They were yummy
5
Caro
My go to pear muffin recipe
5
Unknown
Lovely and light tasting, I couldnt stop with just one!
5
Unknown
yummy
5
Unknown
Easy to bake and keep well too. Yummy vanilla flavour and light and fluffy muffin - yum yum yum
5
Unknown
Love them
5
Unknown
Just made them this morning and they are De-lish-is!! thanks Chelsea :-)
5
Jo
I make these pear muffins and freeze them for the kids' lunchboxes all the time. Super easy to make that the kids can do it too. Also adaptable to gluten free and dairy free and are still delicious!
5
Method
Place 12 paper muffin cases into a muffin tray. Alternatively grease a 12 hole muffin tray. Preheat oven to 220°C or 200°C (fan assisted).
Sift the flour and baking powder into a mixing bowl. Stir through Chelsea LoGiCane™ Low GI Sugar.
Chop pear quarters into small pieces. Beat together eggs, milk and vanilla essence. Make a well in the centre of the dry ingredients and pour in the milk mixture with the melted butter and chopped pears. Fold ingredients together, being careful not to over mix. Fill paper cases with the muffin mixture.
For the topping mix Chelsea Raw Sugar and oats together in a small bowl. Sprinkle a little over each muffin.
Bake for 12-15 minutes until the muffins are golden and spring back when pressed.
Recipe supplied in conjunction with Food In A Minute.
Reviews
8
What did you think of this recipe?
Cookie monster
They were yummy
5
Caro
My go to pear muffin recipe
5
Unknown
Lovely and light tasting, I couldnt stop with just one!
5
Unknown
yummy
5
Unknown
Easy to bake and keep well too. Yummy vanilla flavour and light and fluffy muffin - yum yum yum
5
Unknown
Love them
5
Unknown
Just made them this morning and they are De-lish-is!! thanks Chelsea :-)
5
Jo
I make these pear muffins and freeze them for the kids' lunchboxes all the time. Super easy to make that the kids can do it too. Also adaptable to gluten free and dairy free and are still delicious!
5
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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learn about baking
How to Choose SugarFor Baking?
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