Pear and Cinnamon Breakfast Muffins
Enjoy delicious, fiber-rich Pear and Cinnamon Breakfast Muffins that are perfect for weekends or afternoon snacking. Made with natural sweeteners and oats, these muffins are both healthy and tasty!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cookingthemhealthy.com.
Cooking tools:
- Kitchen scale
- Sifter
- Grater
- Muffin tin
- Cupcake liner
- Skewer
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
Ingredients
- 170g white or wholemeal spelt flour (or gluten free if required)
- 1½ tsp ground cinnamon
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 30g dark muscovado sugar
- 30g maple syrup
- 1 pear, grated
- 1 cm fresh ginger grated in (don't bother cutting the skin off)
- 40ml coconut oil (melted)
- 1 egg
- a large handful raisins
- splash of milk (nut, almond, coconut or regular dairy all work - approx 40 ml)
- oats to sprinkle at the end
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