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Breakfast Raspberry, Oat and Pear muffins

Raspberries Muffin

So I needed something reasonably healthy and that the kids can eat at the beach this morning, breakfast muffins. I had run out of blueberries so decided to create something a bit different. They are super yummy and moist and very easy to make! I like to mix it up and make some normal muffin size and some mini muffins. This made 14 normal muffins and 24 mini muffins.

Ingredients

  • 2 medium pears (around 220g when chopped into little cubes)
  • 160g frozen raspberries
  • 400g Greek Yoghurt
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 60g rolled oats
  • 150g plain wholemeal flour
  • 150g plain flour
  • 3 tsp baking powder
  • 120g raw caster sugar
  • 40g white chia seeds

Method

  • Preheat oven to 180 degC fan forced
  • Line muffin tins with paper cases and/or spray with olive oil spray
  • Put the oats, flours, baking powder, sugar and chia seeds in a mixing bowl
  • Mix dry ingredients to combine and make a well in the centre
  • In a separate bowl whisk together eggs, yoghurt, milk and olive oil
  • Add the egg mixture to the dry ingredients and fold together until just combined
  • Add the pears and raspberries and fold until just mixed together
  • Using an icecream scoop, scoop out the mixture into the tins
  • Bake in the oven for 20 minutes, until browned lightly on top and a tester comes out clean
  • Leave to cool in the tin for 5 minutes before turning out.