Ingredients
160g unsalted butter
1 cup natural yoghurt
2 eggs
1 cup plain flour
1 tsp baking powder
¾ cup caster sugar
1 tsp vanilla essence
1 cup tinned pears
cut into 1.5cm dice
¾ cup raspberries
frozen or fresh
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 12-hole muffin pan
- 1 paper cases
- 1 large bowl
- 1 whisk
- 1 spoon
Instructions
- Preheat oven to 210ºC or 190ºC fan-forced. Line a 12-hole muffin pan with paper cases.
- Melt butter and allow to cool. Whisk in yoghurt and eggs. Place flour, baking powder and sugar in a large bowl and whisk to combine. Pour in the butter mixture and whisk until smooth. Stir through vanilla and pears.
- Spoon mixture into a lined muffin pan, and dot each one with a few raspberries, pushing them into the batter. Bake for 25-30 minutes, or until lightly brown and cooked through.
Notes
Tip
To poach your own pears: Peel, quarter and remove the core from some firm pears and simmer until tender in a light sugar syrup (a cup of sugar dissolved in a litre of water) with a sliced lemon and scraped vanilla bean.
Variation
Alternate with seasonal fruit, for example strawberries, blueberries, stewed apples or peaches.
