Pear and Raspberry Muffin
By The Home Eco Team
One of the recipes prepared with Home Economics Students in years 7-10
Main - Ingredients
½ cup wholemeal SR flour
½ cup self raising flour
½ cup brown sugar
¼ cup canola oil
1/3 cup buttermilk
zest of ½ lemon
½ teaspoon vanilla extract
1 fresh pear, peeled and chopped
½ cup frozen raspberries
Preheat oven to 190°C.
Line a 6 hole muffin tray with paper muffin cases.
Mix flours with brown sugar in a large bowl and set to one side.
Whisk egg, oil, buttermilk, lemon zest and vanilla
Gently stir wet ingredients into the flour mixture until just combined. The mixture will be thick and lumpy. Do not overmix or your muffins will be tough.
Fold through pear and raspberries.
Place evenly into the 6 muffin cases.
Sprinkle oats and raw sugar over the top.
Bake 20 to 25 minutes until inserted skewer comes out clean.
Allow to stand at room temperature for 5 minutes before use.
Make buttermilk by adding one tablespoon of white vinegar or lemon juices to 250 mls of milk.