6
45 minutes
Chai Spice Pear Muffins
Recipe by: Jacqueline Alwill
- ¼ cup (62ml) extra virgin olive oil or melted butter
- ¼ cup (62ml) honey
- 3 free-range eggs
- 1 tsp baking powder
- 1 tsp (5ml) vanilla extract
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- 1 cup (96g) almond meal
- ¼ cup (38g) sunflower seeds
- ½ cup (56g) walnuts, lightly crushed
- 1 cup (150g) chopped dates
- 1 ½ cups Goulburn Valley Pears in Juice, drained and chopped into 2cm pieces
- Heat the oven to 165°C and line 6 x ½ cup muffin tins with muffin cases. In a bowl combine olive oil, honey, eggs, baking powder, vanilla, and spices and whisk until creamy.
- Fold through the almond meal, sunflower seeds, walnuts, dates and pears, reserve ¼ of the pears to place on top.
- Spoon into muffin cases, add the reserved pears on top and bake in the oven for 30 minutes. Cool in the tin for 20 minutes then transfer to a rack to cool.
- Enjoy fresh and store in fridge for up to 3 days.
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