pear, yoghurt and chia muffins
2 ¼ cups ( 335g) self- raising flour, sifted
2⁄3 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
1 ½ cups grated beurre bosc ( firm) pear
Preheat oven to 180C. Line a 12 x ½ - cup capacity ( 125ml) muffin tin with paper cases. Place the flour, sugar, LSA and chia seeds in a large bowl and mix to combine.
Make a well in the centre and add the egg, oil, yoghurt, vanilla and pear, and mix until just combined. Spoon into the prepared tin, sprinkle with the extra chia seeds and bake for 20– 25 minutes or until golden and cooked when tested with a skewer. Makes 12.