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Pear and raspberry muffins

Caroline Velik

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Muffins are an easy treat to prepare ahead.
Muffins are an easy treat to prepare ahead.Marina Oliphant

Muffins are a mainstay of school lunches, easy to make at the weekend for the coming week. Get the kids involved and use this recipe as a base, substituting different fruits to change the flavour. Remember, the best muffins are gently mixed by hand.

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Ingredients

  • 2 cups self-raising flour

  • 1 cup brown sugar

  • 2 large eggs

  • 1/2 cup canola oil

  • 3/4 cup buttermilk

  • Zest 1 lemon

  • 1 tsp vanilla extract

  • 1 cup tinned pear pieces, chopped

  • 1 cup frozen raspberries

  • 2 tbsp rolled oats for topping

  • 2 tbsp raw sugar for topping

Method


  1. ■Preheat oven to 170C fan-forced (190C conventional). Line a 12-hole muffin tin with paper cases.

    ■Mix flour with brown sugar in a large bowl and set aside.

    ■Whisk eggs with oil, buttermilk, lemon zest and vanilla.

    ■Gently stir into flour mixture until just combined. The mixture will be thick and slightly lumpy. Do not over-mix or your muffins will be tough.

    ■Fold through pear and raspberries.

    ■Place in 12 muffin cases. Sprinkle oats and raw sugar over the top.

    ■Bake 20 to 25 minutes until a skewer inserted comes out clean.

    ■Remove from oven and cool on a wire rack.

    TIP: Make buttermilk by adding one tablespoon of white vinegar or lemon juice to 250ml milk. Allow to stand at room temperature for five minutes, then it's ready to use.

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