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!
Pre-heat oven to 180 degrees C. Grease or line a 12 muffin tray.
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.
Ingredients
Directions
Pre-heat oven to 180 degrees C. Grease or line a 12 muffin tray.
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.
