Pear and Almond Muffins
1 cup self-raising flour, sifted
1 cup wholemeal self-raising flour, sifted
1/4 cup brown sugar
1 teaspoon ground cinnamon
3 pears, peeled, diced
2/3 cup milk
1/4 cup olive oil
1/2 teaspoon almond
2 tablespoons brown sugar, extra
2 tablespoons almond meal
1. Preheat oven to 200C. Grease a 12-hole 1/3cup capacity muffin pan.
2. Combine flours, sugar and cinnamon in a bowl. Stir in pears. Using a fork, whisk milk, oil, egg and almond essence in a jug. Make a well in the centre of flour mixture. Stir in milk mixture. Spoon into muffin holes.
3. Combine extra sugar and almond meal. Sprinkle over top of muffins. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand in muffin pan for 10 minutes. Transfer to a wire rack. Serve warm.