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Muffins

Pear and Vanilla Crumble Muffins

Name: Pear and Vanilla Crumble Muffins
Prep time: 10 min
Cook time: 15 min
Yield: 12
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

Preparation

10 mins

Bake

15 mins

Difficulty

Easy

Servings

These pear and vanilla crumble muffins make a perfect accompaniment to a low GI diet

Muffins

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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

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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.