What you’ll need
170g The Healthy Baker Plain Flour
50g almond meal
1 ½ teaspoon baking powder
pinch salt
1 tablespoon black or white chia seeds
50g brown sugar
100g caster sugar, and extra to sprinkle on top
1 egg
175mls auzure canola oil
175mls full cream milk
1 teaspoon vanilla extract
3 pears, thinly sliced
½ teaspoon ground cardamom
Preheat oven to 200C and line a 12-hole muffin tin with paper cases.
Mix together the dry ingredients in one bowl and whisk together the wet ones in a separate bowl.
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.
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.
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.
