Try this: Pear & Muesli muffins

Recipe from

Recipe from

Preparation: 25 mins

Cooking: 25 mins + cooling time

Makes six


  • 6 small just-ripe (about 140g each) pears (like Williams or Packham)
  • 1 tbs lemon juice
  • 1½ cups self-raising flour, sifted
  • ⅓ cup caster sugar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¾ cup buttermilk
  • 2 free-range eggs, lightly beaten
  • ½ cup rice bran or vegetable oil
  • ¾ cup natural muesli
  • 2 tbs demerara sugar or raw sugar


  1. Preheat oven 180°C fan-forced. Line a 6 hole x ¾ cup capacity muffin pan with café papers or large muffin papers.
  2. Cut 3 cm from the top of each pear, leaving the stem intact. Set tops aside. Quarter, core and finely chop 3 of the remaining pears. Gently toss chopped pears in lemon juice. The remaining unchopped pears are not required for this recipe – give them to the kids to nibble on while the muffins are baking.
  3. Combine flour, caster sugar and spices in a large bowl. Make a well in the centre. Whisk buttermilk, eggs and oil in a jug until well combined. Add buttermilk mixture, chopped pears (drain juice) and ½ cup muesli to dry ingredients. Stir until just combined (don’t overmix).
  4. Spoon mixture into prepared pan. Gently press a pear top (stem-side up) into the centre of each muffin. Sprinkle with remaining ¼ cup muesli and the demerara or raw sugar. Bake for 20-25 minutes or until skewer inserted comes out clean. Stand for 10 minutes in pan then turn out onto a wire rack to cool and serve.

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