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Pear & Walnut Muffins - Orgran


  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 24m

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Ingredients

  • butter or monounsaturated margarine
  • caster sugar
  • 1/2 teaspoon vanilla
  • 4 teaspoons ORGRAN No Egg™ Egg Replacer, prepared as per packet instructions
  • 2 cups diced, cold cooked pear (approx. 2 large pears. Fruit can be cooked ahead of time.)
  • walnut pieces
  • 1 cup plain yoghurt or coconut yoghurt
  • 3 tablespoons golden syrup
  • 1/2 teaspoon bicarbonate of soda
  • 2 1/2 cups ORGRAN Self Raising Flour
  • 1 teaspoon ground cinnamon
  • 1 package ORGRAN Apple & Cinnamon Pancake Mix

Method

  • Pear can be cooked ahead of time. Cooking time does not allow time to cook pear.
  • 1. Preheat oven to 160°C (325°F).
  • 2. Prepare 2 x 12-cup muffin trays by spraying with cooking spray. Line base of cups with circles of baking paper.
  • 3. Cream butter, sugar and vanilla. Add eggs one at a time, beating well after each addition.
  • 4. Stir in pear and walnuts.
  • 5. Put yoghurt into a small bowl. Stir in golden syrup and bicarbonate of soda. Stir into creamed mixture.
  • 6. Sift flour and cinnamon into a small bowl. Stir in pancake mix. Put dry ingredients into creamed mixture and stir until ingredients are well combined.
  • 7. Three quarters fill each muffin cup in trays with muffin mixutre.
  • 8. Place into a moderate oven and bake for approx. 20 minutes or until cooked in the centre when tested.
  • 9. When cooked, remove from oven and leave in trays for 5 minutes before turning out onto a fine wire rack to cool.