Ingredients
2 cups self raising flour
or gluten-free flour
1 cup caster sugar
⅓ cup oil
80mL
1 cup milk
2 eggs
1 pear
peeled, cored and diced
1 cup blueberries
1 cup slivered almond
Equipment
- 1 Muffin tray
- 1 Paper cases
- 1 Large mixing bowl
- 1 Sifter
- 1 Glass jug
- 1 Whisk
- 1 Spoon
- 1 Skewer
Instructions
- Preheat oven to 180°C and place paper cases in muffin tray.
- Sift flour into large mixing bowl, add caster sugar.
- In a glass jug, measure out oil (to 1/3 cup), add milk (to 1 1/3 cup) and eggs, and whisk to combine.
- Pour liquid into dry ingredients and mix until just combined.
- Stir in pear and blueberries.
- Spoon mixture into paper cases and sprinkle with slivered almonds.
- Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.
Notes
Tip
For best results, mix the batter until just combined to avoid tough muffins.
Variation
For a gluten-free version, use gluten-free plain flour and 4 teaspoons of gluten-free baking powder instead of self-raising flour.
