I’ll never be able to tell my kids not to play with their food. It’s just so much fun to come up with peary, hazelnutty yumminess such as these little muffins! Which are, of course, sugar free.
Pear and Hazelnut Muffins
2 cups self-raising wholemeal flour
1 cup hazelnut meal
3 ripe pears, two finely chopped, 1 chopped a bit chunkier
1 cup sour cream
1/2 cup vegetable oil
3 eggs, lightly whisked
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup Natvia
Preheat oven to 180C. Grease well two muffin trays. I like to use olive oil spray because it’s convenient.
Mix flour, meal, Natvia and cinnamon in a large mixing bowl and mix to combine the ingredients. Add the chopped pear and mix. In a separate bowl, combine the eggs, sour cream, oil and vanilla extract and mix well. Make a well in the centre of the dry ingredients, and add the wet ingredients. Fold the wet and dry ingredients together, taking care not to over mix.
Divide mixture amongst muffin trays and bake for 15-20 minutes until just cooked and lightly browned.
Remove from oven and devour when cool enough not to burn the insides of mouth.