Pear and Raspberry Muffins
Updated: Sep 7, 2018
Pear and Raspberry Muffins: something different than my usual Banana or Apple or Blueberry Muffins. This will go in my 6 years old snack box as well as for his Dad's breakfast. Another quick and easy recipe that doesn't require an electric mixer.
Muffin is less sweeter than cake, this is why I prefer to make and serve muffin. Muffin typically contains fruits and nuts. However, I don't usually put nuts because my son's class is a nut-free zone.
2 cups of self raising flour (if you use plan flour, don't forget to add 3 teaspoons of baking powder and 1/2 teaspoon of salt)
1/2 cup of brown sugar (I prefer less sweet. If you want it to be sweeter, you can put 3/4 cup of brown sugar)
2 large eggs (or 3 smaller eggs)
3/4 cup buttermilk
1/2 cup oil
1 tsp vanilla extract
1 cup finely chopped packham pear
1 cup frozen raspberries (cheaper than fresh raspberries, and also it wont get smashed easily when mixed to the dough)
1) Preheat oven to 190 degree celcius. Prepare the muffin tin.
2) Mix flour with brown sugar in a large bowl and set aside. Whisk eggs with oil, buttermilk, and vanilla in a separate bowl.
3) Pour the wet ingredients into the dry ingredients and mix gently. Do not over mix. Add pears and raspberries into the mixture and fold gently.
4) Place the batter into the muffin tin and bake for 20 to 25 minutes or until a skewer inserted comes out clean. Remove from oven and cool on a wire rack.