Pear and Ginger Spelt Muffins
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 12
- 1 large egg
- ⅓ cup treacle
- ¼ cup macadamia oil
- ¼ cup yoghurt
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla
- 1¼ cup wholemeal plain spelt flour
- 1 tablespoon ground linseeds
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 ripe pear (or apple), diced
- Turn oven on to 170 degrees C and line a 12 hole muffin tray with paper cases.
- Into a small bowl, whisk the egg, then add treacle, oil, yoghurt, applesauce and vanilla and mix until well combined. Set aside.
- In a larger mixing bowl, sift together the flour, ground linseeds, baking powder, bicarb soda, ginger and cinnamon. Stir in the diced pear.
- Make a hole in the middle of the dry ingredients and pour in the wet ingredients.
- Mix until only just combined - do not over-mix!
- Using a large dessert spoon, fill muffin paper cases ⅔-3/4 full.
- Bake for 18-20 minutes, until tops are puffed up and firm to touch.
- Allow to cool a little before eating
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/05/07/pear-and-ginger-spelt-muffins/
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