Breakfast Recipes, Desserts

Pear and Chocolate Muffins

Pear and dark chocolate muffins

Fibre rich and low sugar Pear and Chocolate Muffins

Pear and Chocolate Muffins

Pear and Chocolate Muffins

Ingredients

  • 1 cup of wholemeal flour
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • ¼ heaped teaspoon baking powder
  • 1 tablespoon ground linseed and/or wheat germ (optional)
  • 3 ripe pears
  • ½ inch root ginger (optional)
  • 2 large squares 70% dark chocolate (roughly chopped)
  • 1 egg
  • 1 tablespoon honey or maple syrup

Instructions

  1. Preheat oven to 180 oc or 160 oc fan
  2. Chop the pear finely and place in a saucepan with the ginger.
  3. Cook on a medium heat till soft (about 10 mins). Allow to cool.
  4. Sieve the flour and baking powder into a large mixing bowl and add the seeds and linseed and wheat germ.
  5. In a measuring jug or separate bowl, whisk the egg with a fork, add maple syrup and chocolate. Mix well and add cooled pear.
  6. Add the wet ingredients into the bowl of dry ingredients and mix well – don't be too rough.
  7. Scoop into a lightly oiled muffin tray – I make 6 with this recipe but if you want to make 9 or 12 smaller ones feel free.
  8. Cook in oven for 20 mins.
  9. You know when they are done when you stick a skewer in and it comes out fairly dry.
https://www.lucyhyland.com/pear-and-chocolate-muffins/

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