Pear and ricotta muffins by Darren Robertson

Serves 20 mini muffins: Recipe by Darren Robertson

Ingredients

• 350g plain flour
• 3 tsp baking powder
• 75 gm brown sugar
• ½ tsp bicarbonate soda
• 135ml grapeseed oil
• 3 eggs lightly beaten
• 100g natural yoghurt
• 2 pears diced
• 150gm fresh ricotta

Method

1. Preheat the oven to 165 C fan-forced. Lightly grease a 24 cup mini muffin pan and line with grease proof paper.
2. Place the dry ingredients in one bowl and the wet ingredients in the other. Stir the wet ingredients into the dry ingredients until just combined. Overworking the batter will result in a dense muffin not a fluffy one.
3. Keep aside a few slices of pear to add to the top of the muffins before baking.
4. Spoon the mixture into the prepared muffin pan and bake for 30 minutes. Check with a skewer – inserting into the centre of the muffin – if it comes out clean the muffin is ready.

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 Please note: While these fabulous Australia’s Biggest Morning Tea recipes are full of healthy fruits and veg, some of them may be higher in fat and/or sugar than we would normally recommend.