raspberry, almond and pear muffins

  • 2 cups (320g) wholemeal self-raising (self-rising) flour
  • ½ cup (90g) rapadura sugar
  • 2 eggs
  • 1 cup (250ml) buttermilk
  • ⅔ cup (160ml) light-flavoured extra virgin olive oil
  • 1 cup (280g) natural Greek-style (thick) yoghurt
  • ¼ cup (25g) LSA+
  • 1 small William pear (about 125g), grated
  • 250g raspberries 
  • ½ cup (40g) natural flaked almonds
  • honey, to serve
  1. Preheat oven to 180°C (350°F). Place the flour, sugar, eggs, buttermilk, oil, yoghurt, LSA, pear and raspberries in a large bowl and mix until just combined. Divide the mixture between 12 x ½-cup-capacity (125ml) lightly greased muffin tins. Sprinkle with the almond. 
  2. Cook for 30–35 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool. Drizzle with honey to serve.  Makes 12

+ LSA is a mix of ground linseeds (flaxseeds), sunflower seeds and almonds. Find it in the health food aisle of the supermarket.

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