Pear Yoghurt And Chia Muffins | Donna Hay

Ingredients

• 2¼ cups (335g) self-raising flour, sifted
• ⅔ cup (150g) caster sugar
• ¼ cup (30g) LSA mix+
• 2 tablespoons black chia seeds++, plus extra, for sprinkling
• 3 eggs, lightly beaten
• ¾ cup (180ml) lightly flavoured extra virgin olive oil
• ½ cup (90g) Greek-style (thick) yoghurt
• 1 teaspoon vanilla extract
• 1½ cups grated beurre bosc (firm) pear