Recipe: Pear and pecan muffins
How to Make:
- Preheat oven to 180C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases.
- Blend or process the oats in a blender or food processor until finely ground. Transfer to a large bowl with the flour, sugar, bicarbonate of soda and half the pecans. Make a well in the centre.
- Combine the pear, oil, buttermilk and egg in a jug. Pour the wet ingredients into the well in the flour mixture and stir to combine (be careful not to overmix or the muffins will be tough).
- Spoon the pear mixture evenly among the prepared pans. Top with the extra oats, remaining pecans and extra pear. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool. Serve warm or at room temperature.
Time for preparing:
25 min.
Servings:
12
Ingredients:
- 3/4 cup (65g) Uncle Toby’s Traditional Oats
- 1 cup (150g) wholemeal self-raising flour
- 1/2 cup (110g) dark brown sugar
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup (60g) pecans or almonds, coarsely chopped
- 1 pear, grated (about 1/2 cup)
- 1/4 cup (60ml) vegetable oil
- 1 cup (250ml) buttermilk
- 1 Coles Australian Free Range Egg, lightly whisked
- 1 tablespoon Uncle Toby’s Traditional Oats, extra
- 1/2 pear, extra, cut into matchsticks
