Pear and raspberry muffins

Name: Pear and raspberry muffins
Cook time: 1 h
Yield: 12
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

Caroline Velik

February 4, 2013

Muffins are an easy treat to prepare ahead.Marina Oliphant

Time:30 mins - 1 hourMakes:12

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.

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

■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.