- Ingredients
- Method
Ingredients
- 2 cups flour
- 4 tsp baking powder
- ¾ cup Chelsea Raw Sugar
- 410g pear quarters in fruit juice, drained
- 2 eggs
- 1 cup milk
- 1 tsp vanilla essence
- 100g butter, melted
Topping
- 3 Tbsp Chelsea Raw Sugar
- 2 Tbsp oats
Reviews
9
What did you think of this recipe?
Method
Place 12 paper muffin cases into a muffin tray. Alternatively grease a 12 hole muffin tray. Preheat oven to 220°C or 200°C (fan assisted).
Sift the flour and baking powder into a mixing bowl. Stir through Chelsea LoGiCane™ Low GI Sugar.
Chop pear quarters into small pieces. Beat together eggs, milk and vanilla essence. Make a well in the centre of the dry ingredients and pour in the milk mixture with the melted butter and chopped pears. Fold ingredients together, being careful not to over mix. Fill paper cases with the muffin mixture.
For the topping mix Chelsea Raw Sugar and oats together in a small bowl. Sprinkle a little over each muffin.
Bake for 12-15 minutes until the muffins are golden and spring back when pressed.
Recipe supplied in conjunction with Food In A Minute.
Reviews
9
What did you think of this recipe?
ingredients
- 6 pears
- ½ cup Chelsea Dark Cane Sugar (100g)
- 60g butter
- 1 tsp vanilla extract
- ½ tsp cinnamon
To serve (optional)
- Ice cream or thickened cream
- Toasted sliced almonds
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt