RECIPE: PEAR AND RICOTTA MUFFINS

With the Biggest Morning Tea on the 28th May, we are sharing their choice of muffins this year to enjoy with a cuppa. This year we are indulging with pear and ricotta which trust us when we say this is the ultimate combo of choice.

INGREDIENTS:
350 g plain flour
3 tsp baking powder
75 gm brown sugar
1/2 tsp bicarb soda
135 ml grapeseed oil
3 eggs lightly beaten
100 gm natural yoghurt
2 pears diced
150 gm fresh ricotta

METHOD:
Preheat the oven to 165 C.
Lightly grease a mini muffin pan and line with grease proof paper
Place the dry ingredients in one bowl and the wet ingredients in the other
Stir the wet ingredients into the dry ingredients until just combined (overworking the batter will result in a dense muffin – not a fluffy one)
Keep aside a few slices of pear to add to the top of the muffins before baking
Spoon the mixture into the prepared muffin pan and bake for 30 minutes
If the centre of the muffin comes out clean with a skewer, you are ready to enjoy.

This recipe serves 20 mini muffins and was provided by the Cancer Council with Australia’s Biggest Morning Tea.

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