John Myers
Ingredients for 1 servings:
- 1 gr. can/n pear(s), halved (460g drained weight)
- 200 g flour
- 2 tsp baking powder
- 1 tsp baking soda
- 100 g almond(s), ground
- 1 egg(s)
- 75 g sugar
- 100 ml oil, neutral
- 100 ml milk
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Open the can of pears and drain well. Then cut the pears into very small cubes. Mix the flour, baking soda, baking powder, and almonds well. Beat the sugar and egg until frothy, gradually add the oil and milk and mix well. Now add the diced pears and mix well. Finally, mix the flour-almond mixture with the oil-pear mixture to form a thick batter. Add about 1-1 1/2 tablespoons of batter to each muffin cup; this amount is enough for about 12 (1 muffin tray) to 14 muffins. Bake at 180°C (top/bottom heat) for about 20-25 minutes, depending on your oven. Note: The muffins would probably also taste good with fresh pears, but since I had a can to use up, that alternative wasn’t an option for me. Also, the muffins with fresh pears might not be as moist.
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