Pear & Oat Muffins


The twins will tell anyone that they love cake. I actually rarely make cakes because I find it easier to freeze muffins and slices in portions, so they actually love muffins and slices!


This pear and oat muffin is fantastic because not only does it taste awesome, there is zero sugar. It can be used as a warmed up breakfast muffin, which we often use for Saturday morning sport!


Prep 10 min // Cook 25 min


INGREDIENTS

1 ripe pear chopped

1 1/2 cups rolled oats

1 cup milk

1/3 cup honey

1/4 cup sultanas

2 eggs

1 tsp vanilla essence

4 tbs softened butter

1 cup self raising flour


THERMOMIX METHOD

  1. Preheat oven to 180 degrees, grease a large muffin tin tray and set aside.

  2. Place eggs, milk and vanilla in the bowl and whisk 10sec/sp4.

  3. Add flour, honey and butter, mix 10sec/sp4 then scrape down the sides.

  4. Add sultanas, oats and pear, and mix 10sec/sp4/reverse.

  5. Spoon mix evenly into the muffin tray and cook for approx 25 min or until cooked through.

Non-THERMOMIX METHOD

  1. Preheat oven to 180 degrees, grease a large muffin tin tray and set aside.

  2. In a bowl whisk together the eggs, milk and vanilla.

  3. Add flour, honey and butter, then beat well until combined.

  4. Add oats, sultanas and pear, then fold through gently until combined.

  5. Spoon mix evenly into the muffin tray and cook for approx 25 min or until cooked through.

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