Pear and Raspberry 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!
- Servings
- Makes 12 muffins
- Category
Baking
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
- 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.