Pear, Macadamia & Quinoa Muffins

2013-04-05
  • Yield : 12 muffins
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

This recipe was featured in the One Handed Cooks Magazine Issue #1. Yep, you can buy it online while stocks last here. For more great recipe ideas pick up the latest mag today in Coles and all good Newsagents. 

With all the cooking I now do for George there seems to be a lot less baking going on in my house – much to the disappointment of Charlie.  These pear, macadamia and quinoa muffins were a compromise – a baked treat that is both yummy and healthy.  They all disappeared (even the ones I’d frozen) before I knew it.

Tip: If you don’t have quinoa flour you can substitute it for wholemeal (or white) flour.

Nutrition Note: Pears are now in season making them a cheap and healthy snack or dessert for the whole family – enjoy them as they are, served with yoghurt, poached or used in baking healthy muffins.

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Ingredients

  • 1 cup plain flour
  • 1/2 cup quinoa flour (or wholemeal plain flour)
  • 3 tsp baking powder
  • 2 tsp cinnamon
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup macadamia oil (or coconut or olive oil)
  • 1 pear, peeled and diced
  • 1/2 cup macadamias, finely chopped (optional)

Method

Step 1

Preheat the oven to 180 degrees and line a 12 hole regular muffins with paper cases. -

Step 2

Combine the flours, baking powder, cinnamon, rolled oats and brown sugar in a large bowl. -

Step 3

In a separate bowl mix together the eggs, buttermilk and oil. Add to the dry ingredients and stir until just combined. Fold through the pear and macadamias being careful not to overmix. -

Step 4

Spoon into the muffin cases and bake for 12-15 minutes or until a skewer inserted into the centre comes out clean. -

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Recipe Comments

  1. posted by Leanne on April 5, 2013

    These look delicious Jess! Although a quinoa fan, I’ve never used the flour version… will have to test it out one day. And as much as I like to come here for recipe ideas, my favourite parts are the little blurbs you and Allie write about your families… and who’s devouring the yumminess!

      Reply
  2. posted by Nicki Johnston on October 26, 2013

    I made these today with wholemeal flour (didn’t have quinoa) apple instead of pear and almonds instead of macadamia. Very yummy and my little one loved them too. Thanks for the great, healthy recipes!

      Reply
    • posted by Jess on October 30, 2013

      Thank you for the lovely feedback Nicki :) Jx

        Reply
  3. posted by Alice on April 2, 2014

    These were a massive hit with the whole family. I used chopped mixed nuts as that is what I had and also added a small handful of chopped dates. Will definitely be making these again.

      Reply
  4. posted by Melissa on April 5, 2014

    What can I use instead of oats to make it gluten free?

      Reply
    • posted by Jess on April 6, 2014

      Hi Melissa,
      Quinoa flakes could be an alternative however they would change the flavour and texture quite a bit. After a bit of searching, rice flakes or coconut flakes could be other possible alternatives. I hope that helps a little. I’d love to hear how you go. Enjoy, Jx

        Reply
  5. posted by Helen zahra on April 6, 2014

    Hi love your site. Just wondering what u could use instead of buttermilk? Thanks!

      Reply
    • posted by Jess on April 6, 2014

      Hi Helen, try 2 tsp lemon juice in 1 cup of regular milk. I’ve used this as an alternative in other recipes and it’s work OK. Enjoy, Jx

        Reply
  6. posted by Tammy on May 13, 2014

    Can I use rice milk instead of buttermilk to make it dairy free?

      Reply
    • posted by Jess on May 14, 2014

      Hi Tammy, I haven’t tried but I’m sure it would be OK. Simply add 1-2 tbsp lemon juice to add the tartness that buttermilk provides. Please let us know how you go. Enjoy, Jx

        Reply
  7. posted by Tina on July 30, 2014

    Can I substitute almond slithers for the macadamias

      Reply
    • posted by Allie on July 30, 2014

      Should be fine Tina :)

        Reply
  8. posted by Casana on August 20, 2014

    Hello, I’m just wondering if you could substitute the brown sugar with rice malt or similar?

      Reply
  9. posted by Julie on October 17, 2014

    Thank you so much for this recipe. I just made them, albeit slightly different as I didn’t have the buttermilk, macadamias or quinoa flour! I added some almonds, used the milk and lemon juice mix and added some chopped celery. I also did them in the thermomix which worked really well.

      Reply
  10. posted by Niomi on June 17, 2015

    These sound lovely, just wondering if the brown sugar could be substituted with anything else to make them a more healthier breakfast option?

      Reply
  11. posted by Dawn on August 21, 2015

    Can I know if I should cook the rolled oats? Will we taste the flakiness of uncooked oats in the muffins?

      Reply

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