Ingredients
Muffins
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¾ cup (180ml) vegetable oil
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2 eggs
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1 cup (250ml) Greek yoghurt
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1 tsp Queen Natural Vanilla Extract
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¾ cup (165g) caster sugar
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2 cups (300g) spelt or whole meal flour
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1 tsp cinnamon or Cinnamon Baking Paste
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2 tbsp chia seeds
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2 ½ tsp baking powder
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2 pears, diced
Topping
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½ cup (75g) spelt flour
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1/4 cup (20g) rolled oats
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1/4 cup (55g) firmly packed brown sugar
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1/4 cup (30g) slivered almonds
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2 tsp ground cinnamon or Cinnamon Baking Paste
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Pinch of salt
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2 tbsp (40ml) vegetable oil
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1 tablespoon (20ml) milk
Method - Muffins
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1
Preheat oven to 180°C (fan forced) and grease a 12 hole muffin tin.
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2
Place the oil, eggs, yoghurt and Vanilla Extract in a jug and whisk to combine. Place sugar, flour, cinnamon, chia seeds and baking powder in a medium bowl, stir to combine.
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3
Make a well in centre of dry ingredients and pour wet ingredients into dry and mix using a wooden spoon until just combined. Add pears and gently fold to disperse. Spoon the mixture into the muffin cases until ¾ full.
Method - Topping
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1
In a small bowl add flour, oats, brown sugar, almonds, cinnamon, salt, vegetable oil and milk stir to combine. Top each muffin with a sprinkling of the topping mixture. Bake for 25-30 minutes and an inserted skewer comes out clean.
Recipe Notes:
If using Queen Cinnamon Baking Paste, incorporate paste into wet ingredients.
Muffins will keep for up to 3 days in an airtight container.
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