Pear and Raspberry Muffins
Rated 5.0 stars by 1 users
Servings
Makes 12 muffins
The perfect muffin recipe for on the go breakfasts or a mid afternoon snack. This flavour combo of pear and raspberry and topped with slivered almonds to make them oh so scrumptious!
Ingredients
-
1 Mrs Rogers Vanilla Cake Mix
-
1/2 cup vegetable oil
-
2 eggs
-
1/2 cup natural yogurt
-
1 pear, grated
-
2/3 cup raspberries, frozen or fresh.
-
Sliced almonds for the top
-
Mrs rogers Regular Bake Cups
Directions
Dairy free, Nut free and Vegan options.
Pre-heat oven to 180°C. Grease or line a 12 muffin tray with bake cups.
In a large bowl add in neutral oil, eggs, and natural yogurt. Whisk together to combine. Add in the grated pear (approx. 190g).
Empty the Vanilla Base into the large mixing bowl. Fold together with the wet ingredients until it just comes together, don’t over mix. Fold in the frozen or fresh raspberries.
Spoon mixture into muffin cases. Top with sliced almonds.
Bake for 23-25 minutes until golden or skewer comes out clean and they spring back when touched on the top.