1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 cup siggi’s vanilla 4% yoghurt
1/2 cup canola oil
1/3 cup brown sugar
2 large eggs
1 tsp almond extract
1 cup ripe pear, grated (about 1 large pear)
1/2 cup rolled oats
1 tbsp sugar to top
Preheat oven to 180°C. Line a muffin tin or grease with a bit of butter.
In a large bowl, whisk together the flours, salt, baking powder, baking soda, and cinnamon.
In a medium bowl, whisk together siggi’s yoghurt, oil, brown sugar, eggs and almond extract. Stir in the grated pear then add the wet ingredients to the dry ingredients. Stir until just combined.
Fold in oats. Fill muffin tins and sprinkle with the sugar before baking. Bake for about 17-20 minutes or until a toothpick comes out clean.
Delicious with a bit of butter.