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What you’ll need

flour

170g The Healthy Baker Plain Flour

almond meal

50g almond meal

baking soda

1 ½ teaspoon baking powder

salt

pinch salt

chia seeds

1 tablespoon black or white chia seeds

brown sugar

50g brown sugar

caster sugar

100g caster sugar, and extra to sprinkle on top

eggs

1 egg

oil

175mls canola oil

milk

175mls full cream milk

vanilla extract

1 teaspoon vanilla extract

pears

3 pears, thinly sliced

cardamom powder

½ teaspoon ground cardamom

1

Preheat oven to 200C and line a 12-hole muffin tin with paper cases.

2

Mix together the dry ingredients in one bowl and whisk together the wet ones in a separate bowl.

3

Gently fold the two bowls together until just combined (take care not to over-mix) then fold through the pear pieces, leaving a few to place on the top of each muffin as decoration.

4

Divide mixture between the muffin cases, top with reserved pear slices then mix together the extra caster sugar and ground cardamom and sprinkle this over the top of each muffin.

5

Bake for 20 minutes or until muffins are golden on top and firm to touch. Extra delicious served warm with a dollop of natural yogurt and a drizzle of honey.