Pear, Macadamia & Quinoa Muffins2013-04-05
- 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.Join us on Facebook for other foodie bits and pieces.
- 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)
Preheat the oven to 180 degrees and line a 12 hole regular muffins with paper cases. -
Combine the flours, baking powder, cinnamon, rolled oats and brown sugar in a large bowl. -
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. -
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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