Im a huge fan off Muffins in the morning, especially home made ones. Yum!
Im also becoming quite the meal prep specialist for the kids lunches and prep a batch of these delicious Pear & pecan muffins for the week ahead. Leave out enough for 2 maybe 3 days and then I freeze the rest for another week.
Pro Tip #Momhack, make two or three type of muffins, chocolate, bran and cranberry, Pear & Pecan as you have all the goodies out anyway. They are genuinely quick to whip up so batch bake and then your freezer has a month load of delicious muffins waiting for you. plus you never know when a play date comes along and you have nothing wholesome that looks store bought for the ever-needing-snack kiddies [am I right?]
We have had some absolute crackers over the last few years so don’t forget to give them a try too and lets make “Muffins in the morning” a weekly trend!:
Try our Pre-Made GF muffin mix
What are your other Go-To, snacks that keep well? Would love to find a delicious rusk recipe or granola bars? Send your favourites through to us!
Pecan & Pear Muffins
Jump to Recipe Print RecipeIngredients
- 1 1/2 Cup Cake Wheat Flour
- 1 1/2 tsp Baking powder
- 1/2 Cup Brown Sugar
- 2 tsp All spice Mix nutmeg, cinnamon, cloves
- 1/4 Cup coconut / Vegetable oil
- 3 XL Eggs Did you know we sell Organic eggs in store?
- 1/2 Cup Pecan Nuts
- 2 Cups Ripe Pear chopped
Instructions
- Preheat the oven to 180 degrees Celsius and prepare a muffin tray with baking spray or paper cups.
- In a large mixing bowl whisk the flour, baking powder, all spice and sugar together.
- In a separate bowl whisk the eggs + oil and add to dry ingredients.
- Gently mixed until well combined and fold in the pear and pecan nuts.
- Evenly spoon into muffin tray and bake for 25-30 minutes or until a knife inserted into the middle comes out clean.
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