pear, yoghurt and chia muffins
- 2¼ cups (335g) self-raising flour, sifted
- ⅔ cup (150g) caster sugar
- ¼ cup (30g) LSA mix+
- 2 tablespoons black chia seeds++, plus extra, for sprinkling
- 3 eggs, lightly beaten
- ¾ cup (180ml) lightly flavoured extra virgin olive oil
- ½ cup (90g) Greek-style (thick) yoghurt
- 1 teaspoon vanilla extract
- 1½ cups grated beurre bosc (firm) pear
- Preheat oven to 180°C. Line a 12 x ½-cup-capacity (125ml) muffin tin with paper cases. Place the flour, sugar, LSA and chia seeds in a large bowl and mix to combine.
- Make a well in the centre and add the egg, oil, yoghurt, vanilla and pear and mix until just combined.
- Spoon into the prepared tin, sprinkle with the extra chia seeds and bake for 20–25 minutes or until golden and cooked when tested with a skewer. Makes 12.
+ LSA is a mixture of ground linseed, sesame seeds and almonds. Keep it refrigerated after opening and add it to smoothies, porridge, cake or biscuits. It’s also available from the health food aisle in supermarkets.
++ You can find black chia seeds at most supermarkets in the health food aisle or in health food stores.
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