Pear and Walnut Muffins

Jul 4, 2018


Thanks to Rilka Warbanoff and Foodland.


270g almond meal

1 tsp baking powder

1 pinch salt

1 tsp each cinnamon, ginger and nutmeg

3 eggs

3/4 cup olive oil

1 cup honey

2 medium-large pears, skinned and cut into chunks

A big handful of chopped walnuts


Preheat oven to 170C

Line 12 cupcake cases with cupcake papers. In one bowl whisk together your dry ingredients. In the other whisk the wet ingredients. Stir in the walnuts and pear and spoon 2/3 full into each muffin cup. Bake for about 20 minutes. These last well for up to 4 days.