pear, yo­ghurt and chia muffins

Sunday Tasmanian - Tassie Living - - TASTE -

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.

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