Pear and rhubarb muffins a magical treat
Rediscover the magic of pears with this stunning winter combination Preparation: 10 minutes Cooking: 30 minutes Makes: 12 Ingredients 1⁄4 cup brown sugar 2⁄3 cup low-fat milk 1⁄3 cup vegetable oil 1 egg, lightly beaten 2 pears, peeled cored and diced 1 cup diced rhubarb
1⁄2 tsp ground cinnamon 1 cup wholemeal self-raising flour 1 cup self-raising flour 3 tbsp flaked almonds Method Place flours, sugar, cinnamon and flaked almonds into a bowl. Add pears and rhubarb. Mix well. Combine egg, oil and milk. Make a well in the centre of the flour mixture. Add liquid ingredients. Lightly fold until all mixture is moist. Do not overmix. Spoon into lightly greased muffin tins. Bake at 200C for 25-30 minutes or until golden. Serve warm with fresh ricotta.