Pear, coconut and raspberry spelt muffins

Serving Size: Makes 12

INDREDIENTS

280g (2 cups) white spelt flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
35g (1/2 cup) shredded coconut
140g (2/3 cup) raw sugar, plus 1 tablespoon extra
2 eggs
1 teaspoon vanilla extract
125ml (1/2 cup) milk
80ml (1/3 cup) vegetable oil
1 small firm ripe pear, cored, grated
85g (2/3 cup) raspberries

METHOD

Step 1 - Preheat oven to 180°C or 160°C fan forced. Line a 12 hole 80ml (1/3 cup) capacity muffin tin with paper cases. Sift the flour, baking powder and cinnamon into a large bowl. Add the coconut and sugar, stir to combine.
Step 2 - Whisk the eggs, vanilla, milk and oil together. Add the wet ingredients to the dry ingredients, stir until just combined. Stir through the pear and raspberries.
Step 3 - Divide mixture between prepared muffin holes. Sprinkle tops with a little extra raw sugar. Bake in pre-heated oven for 20 - 25 minutes or until golden brown.

NOTES

Tips: You can substitute the pear with 1 small apple, cored and grated.

You can use wholemeal spelt flour, the muffins will have a slightly denser texture.

SOURCE

http://www.taste.com.au/recipes/33909/pear+coconut+and+raspberry+spelt+muffins