Having a girlie catch up with K so I made Pear and Peach Muffins for tea.
For those of you who are interested to add (more) fruits into your bakes, check these recipes out:
Apple Pear Bread Pudding Muffins
Blueberry and Guava Muffins
Cranberry Streusel Muffins
I like to use fresh fruits instead of those dried or preserved ones which would contain too much added sugar. And with the use of whole wheat flour, rolled oats, soy milk and healthy oil, it is not impossible to make desserts nutritious and wholesome too.
And the best part about this recipe is, the types of fruits are actually substitutable. I didn’t purposely buy pears and peaches for this. I merely used up whatever fruits that were sitting in the fridge. So try experimenting with whatever you have – kiwis, apples, dragonfruits, plums, seedless grapes and so on. Endless possibilities, really.
K absolutely loved these muffins and I packed a couple for her to bring home so she could have them for breakfast the next day. 🙂
Pear and Peach Muffins Recipe
Ingredients (makes 12)
140g plain flour
80g whole wheat flour
40g rolled oats
1/2 tsp salt
1 tbsp baking powder
6 tbsp canola or sunflower oil
90g light brown sugar
1 cup unsweetened soy milk
125g diced peach
125g diced pear
70g almonds, coarsely chopped
1. Preheat oven to 180 deg C. Line a 12-hole muffin tray with paper cups.
2. Sift flours, salt and baking powder into a bowl.
3. In a separate bowl, whisk together the oil, sugar, eggs and soy milk.
4. Fold the flour mixture into the wet mixture, followed by the rolled oats.
5. Add the peach and pear and stir till just combined.
6. Pour the batter into the muffin cups and sprinkle the almonds on top.
7. Bake for 25 minutes or till a toothpick inserted into the centre of the muffin comes out clean.
8. Cool the muffins on a wire rack for at least 30 minutes before storing.