Cook Time: 30-35 minutes
What you need
Makes 12 muffins (16 cupcake size)
- 200g Odlums cream plain flour
- 120g Odlums wholemeal flour
- 1½ tsp Odlums baking powder
- 100g soft brown sugar
- 2 medium eggs
- 5 tsp almond essence
- 250ml buttermilk (or 240ml milk + 1 tbsp lemon juice, left 5 mins)
- 160ml sunflower oil (or light olive oil)
- 200g thick natural Greek-style yoghurt
- 25g ground almonds
- 125g pear ( tinned or fresh), grated and lightly squeezed or diced finely
- 180–200g fresh raspberries (lightly tossed in 1 tbsp flour)
- 40g flaked almonds
- Optional: 25g milled chia and flaxseeds
- Honey, to serve (optional)
Recipe Steps
- Preheat oven to 180°C (fan 160°C).
Lightly grease a 12-hole muffin tin or use good-quality parchment muffin cases - Mix dry ingredients:
In a large bowl, combine both Odllums cream plain flour and Odlums course wholemeal flour, baking powder and optional milled seeds. - Add wet ingredients:
In another bowl, whisk eggs, buttermilk, oil, almond essence and yoghurt until smooth. Pour into the dry ingredients. - Fold in pear:
Add the diced or grated pear, and mix gently to combine. - Add raspberries:
Toss raspberries in a little flour, then fold into the batter very gently to avoid overmixing. - Scoop & top:
Divide evenly into 12 muffin holes. Sprinkle flaked almonds on top and sprinkle each with a pinch of brown sugar. - Bake:
Bake for 30–35 minutes until golden and a skewer comes out clean. - Cool & finish:
Cool in the tin for 10–15 minutes before transferring to a wire rack. Drizzle with honey if desired.
