Pear Cinnamon Maple Muffins

The humble pear is the star of the show in these muffins. The pear’s sweetness is complimented by the warmth of the cinnamon and the caramel like flavour of maple syrup. The use of olive oil as the primary ‘fat’ creates a beautifully light but moist muffin and balances out the sweetness. They are perfect to make ahead of time and freeze. So, you can add them to your lunchbox, or whip them out for unexpected guests!

Ingredients

Makes 12 muffins

• 2 cups (300g) wholemeal flour

• 1.5 tsp bi carb soda

• 2 tsp ground cinnamon

• 1/3 cup superfine caster sugar

• 1 1/3 cup milk

• 1/3 cup olive oil

• 2 eggs

• 1/4 cup maple syrup

• 1tsp vanilla extract

• 1 large handful walnuts, roughly chopped.

• 2 pears (1.5 pears, peeled, cored, diced & the remaining pear half finely sliced for the tops of the muffins)

Method

Pre heat the oven to 180 degrees Celsius fan forced. Lightly grease 2 x 6 muffin pans.

In a bowl, combine flour, cinnamon, bi carb soda and sugar. Stir until all combined.

In a separate bowl, add milk, eggs, olive oil, maple syrup and vanilla extract. Whisk until all combined.

Add wet mixture to dry mixture. With a spatula, fold and mix to combine.

Gently fold in diced pear and walnuts.

Spoon into muffin pan. Top muffins with finely sliced pear and sprinkle with sugar.

Bake for 20 minutes, or until golden and if inserted, a skewer/knife comes out clean.

Enjoy warm out of the oven ❤️