At OnCore, we like our pears crunchy. So when they turn a little soft, we make muffins. These guys are delish! And if you choose a high protein Greek yoghurt they'll really satisfy.
Preheat oven to 180°C and grease a 12 hole muffin pan.
Mix eggs, yoghurt and vanilla in a bowl or jug until well combined. In a separate bowl, combine sugar, flour, cinnamon and baking powder. Make a well in the dry ingredients and add the yoghurt mixture until just combined. Fold through the diced pears evenly. Spoon the mixture into muffin tin.
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.
Make the crumble by mixing the oats, flour, sugar, almonds, cinnamon, salt, oil and milk in a small bowl until well combined. Top each muffin with a sprinkling of the crumble mix.
Bake for 25-30 minutes or until slightly golden and cooked through.
Ingredients
Directions
Preheat oven to 180°C and grease a 12 hole muffin pan.
Mix eggs, yoghurt and vanilla in a bowl or jug until well combined. In a separate bowl, combine sugar, flour, cinnamon and baking powder. Make a well in the dry ingredients and add the yoghurt mixture until just combined. Fold through the diced pears evenly. Spoon the mixture into muffin tin.
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.
Make the crumble by mixing the oats, flour, sugar, almonds, cinnamon, salt, oil and milk in a small bowl until well combined. Top each muffin with a sprinkling of the crumble mix.
Bake for 25-30 minutes or until slightly golden and cooked through.
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