Pear and Blackberry Muffins

Cook Time 45 minutes

Servings makes 12

Ingredients

2 cups self-raising flour with cream of tartar, sifted plus a little extra for the fruit 

1 tsp baking powder

¾ cup caster sugar

Pinch of salt flakes

1 tsp cinnamon

2 eggs

⅓ cup olive oil

½ cup Greek-style yoghurt

1 cup buttermilk

1 tsp vanilla extract 

zest of 1 lemon 

2 small pears, not too ripe, peeled and cut into 2cm cubes

125g blackberries (or berries of your choice)

½ cup flaked almonds 

Method

Preheat the oven to 180°C. Line 12 whole muffin tin with paper cases.

Combine the flour, baking powder, caster sugar, cinnamon and salt in a large bowl.

In a separate large bowl, whisk the eggs, oil, yoghurt, buttermilk, vanilla and lemon zest until combined. Pour the wet ingredients into the dry ingredients and, using a spatula, fold everything together.

In another bowl, combine pear and blackberries and sprinkle with an extra tablespoon of extra flour. Use your hands to evenly distribute. This will ensure that the fruit doesn’t sink to the bottom.

Add fruit to batter and fold through with spatula.

Spoon the mixture into the muffin holes until three-quarters full. Sprinkle over the nuts.

Bake for 20-25 minutes or until lightly golden brown and a skewer inserted in the centre of a muffin comes out clean.

Allow the muffins to cool in the tin before serving.