Pear macadamia and quinoa muffins are something a little different and both yummy and healthy. Lovely for the whole family you can eat them as they are or warm with some yoghurt and stewed fruit. If you don’t have quinoa flour you can substitute it for wholemeal (or white) flour. These low GI muffins will keep little stomachs full for longer and are perfect for school lunch boxes.
Pear macadamia and quinoa muffins ingredients
- 1 cup plain flour
- 1/2 cup quinoa flour (or wholemeal plain flour)
- 3 tsp baking powder
- 2 tsp cinnamon
- 1 cup rolled oats
- 1/2 cup brown sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 cup macadamia oil (or coconut or olive oil)
- 1 pear, peeled and diced
- 1/2 cup macadamias, finely chopped (optional)
Step 1: Preheat the oven to 180°C and line a 12 hole regular muffin tin with paper cases.
Step 2: Combine the flours, baking powder, cinnamon, rolled oats and brown sugar in a large bowl.
Step 3: In a separate bowl mix together the eggs, buttermilk and oil. Add to the dry ingredients and stir until just combined. Fold through the pear and macadamias being careful not to overmix.
Step 4: Spoon into the muffin cases and bake for 12-15 minutes or until a skewer inserted into the centre comes out clean.
* Freezer Friendly
Allie from OneHandedCooks is a full time mum and knows what it is like to never have two hands free at any one time. Her website is full of easy to make, delicious recipes which still allow you enough time to wipe a nose, give a cuddle or feed a hungry child. She welcomes comments and your recipes so please feel free to email her, or find her on facebook and twitter. To see all of the OneHandedCooks recipes, click here.