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23
BAKING
BERRY, PEAR AND OAT MUFFINS
Prep Time: 15 minutes
Cooking Time: 20 minutes
Makes 12
INGREDIENTS
1 cup (200g) whole wheat grains
1 cup (100g) rolled oats
2 teaspoons baking powder
¼ teaspoon salt
½ cup (110g) firmly packed brown sugar
½ cup (125ml) orange juice
125g organic coconut oil, melted
1 egg
1 ripe pear, cut into 1.5cm pieces
1 ½ cups (225g) frozen raspberries or blueberries
METHOD
1. Preheat oven to 180°C no fan (160°C
with fan). Line a 12 hole ½ cup capacity
muffin pan with paper cases.
2. Place wheat grains into blender jug and
secure lid. Dial to MILL.
Process for 1 minute. Press PAUSE.
Add oats and secure lid. Press PAUSE
again to restart. Process for 1 minute.
Transfer mixture to a bowl. Add baking
powder, salt, and brown sugar. Stir
until combined.
3. Place juice, coconut oil, and egg into
blender jug and secure lid.
Press PULSE. Allow to pulse three
times or until just combined, then
press PAUSE.
4. Add half the oat mixture and secure lid.
Press PAUSE again to restart. Allow to
pulse two times or until just moistened,
then press PAUSE.
5. Add remaining oat mixture and secure
lid. Press PAUSE again to restart.
Allow to pulse 5 or 6 times or until just
combined (note you will still see a few
flour spots).
6. Transfer mixture to a large bowl.
Gently fold in pear and berries until
just combined. Divide mixture among
prepared muffin cases. Bake for
20 minutes or until golden brown and
a skewer inserted in the centre comes
out clean.
TIP
• Wheat grains can be purchased from
health food stores.
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