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
½cup (110g) firmly packed brown sugar
½cup (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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