Another busy week at casa di Mason. I'm not sure I would have eaten if it wasn't for these lovely Pear Blackberry Muffins. I've had these for breakfast and lunch a few days in a row, and I'm pretty damn chuffed with how they have turned out! Yummo!
I try to set aside one day on my weekend to bake something new, lovely and practical to get me through the week. Muffins are quickly becoming my go-to meal for the busier weeks. What's not to love about a muffin? They are perfectly portioned, last beyond a week and travel well, unless you sit on them. Plus, I needed to use up some fruit before it spoiled.
Pear Blackberry Muffins - Makes 12
- 1/2 cup of vanilla sugar
- 150 grams of butter, room temperature
- 2 free range eggs
- 3 pears, grated (organic varieties are now in season)
- 2 cups of organic spelt flour (or plain)
- 3 teaspoons of baking powder
- 3 tablespoons of chia seeds
- 1/4 cup of milk (or juice)
- 1 cup of blackberries (I used frozen ones)
- Preheat your oven to 180 degrees Celsius. Grease and line your muffin tray/s.
- Using beaters, cream together your vanilla sugar and butter. Once texture is smooth, add in your eggs one at a time and beat until smooth.
- Using a wooden spoon or spatula, combine all your remaining ingredients, except your blackberries, with your butter-sugar-egg mixture and gentle stir until a smooth batter forms.
- Gentle stir in your blackberries - I keep a few aside to place on top of the muffins.
- Evenly spoon your batter into your greased and lined muffin trays and stud the tops of your muffins with your spare blackberries. Bake for 15-20 minutes, and allow to cool slightly before serving.
Enjoy with a nice cup of tea or coffee!