| | Pear and pecan muffins
Pear and pecan muffins
Pear and pecan muffins 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases.
  2. 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.
  3. 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).
  4. 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.


  • 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