If you’re in for a new and adventurous PEAR-ing, you can never go wrong with these delicious chocolatey Pear and Hazelnut Muffins. Yup, they DO go together in a great way. A simple dessert bursting with flavour, creating this a definitely exciting way to #SpreadGood in the kitchen with Nuttvia! You can pair it with your morning coffee, or snack on it for that additional kick in the middle of the day. With a recipe as quick, easy, and fun as this, baking just got more thrilling! Grab your kids, your aprons, turn the oven on, and get those muffins done!
2 Pears, firm
1 teaspoon Cinnamon
2 ½ cups Self Raising Flour
½ teaspoon Salt
½ cup Natvia
½ cup Vegetable Oil
125g Butter, unsalted, melted
1 teaspoon Vanilla Essence
½ cup Hazelnuts
½ cup Nuttvia
Preheat the oven to 180C
Peel, core and slice the pears. Place in a small saucepan with 1 cup of water and a pinch of cinnamon. Bring to boil and then lower to simmer before placing on the lid. Simmer for 5-8 minutes until the pears are softened. Drain and set aside.
In a bowl mix the flour, salt and Natvia.
In a separate bowl beat the eggs, vegetable oil, vanilla essence and butter until combined.
Continue to beat the wet ingredients as you slowly pour in small amounts of the flour mixture. Continue to pour in small amounts of the flour mixture until combined and smooth.
Line a muffin tray with squares of baking paper and spoon batter into each pan, filling only 1/3 of each muffin tray.
Dollop in 1 heaped teaspoon of Nutvia in the middle of the batter for each muffin and then cover with the remaining batter, ensuring no Nutvia is visible.
Place 1 piece of pear on top of each muffin, sprinkle on some hazelnuts and bake for 25-30 minutes, or until golden and cooked through.
Remove from the oven and cool for 1 minute before removing to a wire rack.
Prep: 15 minutes
Cooking: 30 minutes
This recipe is refined sugar-free.