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Prep Time: 00:15
Servings: 12
Cooking Time: 00:35
Ingredients
- 500ml - cake flour
- 100ml - self-raising flour
- 5ml - bicarbonate of soda
- 2 - eggs
- 250ml - homemade vanilla sugar
- 150ml - olive oil
- 250ml - Greek yoghurt
- 250ml - grated pear (1-2 pears)
- 250ml - almonds, coarsely chopped
Method
These are best on the day they’re baked.
Preheat the oven. Grease the muffin pan well and sprinkle flour on the bottom; shake out the excess.
Sift the flours and bicarbonate of soda together and set aside.
Beat the eggs and sugar until light and fluffy. Add the remaining ingredients and beat until just combined (don’t overwork the batter). Spoon the batter into the prepared muffin pan and top each one with an extra slice of pear. Bake for 30-40 minutes or until cooked and golden brown. Dust with icing.
Sift the flours and bicarbonate of soda together and set aside.
Beat the eggs and sugar until light and fluffy. Add the remaining ingredients and beat until just combined (don’t overwork the batter). Spoon the batter into the prepared muffin pan and top each one with an extra slice of pear. Bake for 30-40 minutes or until cooked and golden brown. Dust with icing.
