Free Healthy Recipe - Pear and Tahini Muffins

Low GI, Wheat Free

Copyright John Paul Urizar

These high energy muffins are great to pack for work or school - they are high in kilojoules though so if you want to shake the extra winter kilo before summer hits, don't make the mistake of many in thinking because they are healthy you can eat them by the dozen. I freeze them and take out only what I need at any one time.

½ cup hazelnuts, chopped
2 cups pear, chopped
3 free range eggs beaten
¾ cup Omega spread
3 tbsp tahini

Pre heat the oven to 190 degrees Celsius.

Sift the flours and baking powder into a bowl. Add the rest of the dry ingredients. In a separate bowl combine the eggs, omega spread, tahini, pear concentrate and yoghurt.
Quickly combine the wet ingredients through the dry until thoroughly mixed together.
Fill a lightly oiled muffin pan with the mix.
Bake for 30 minutes.

Note: Tahini is available hulled and unhulled. Unhulled contains considerably more fibre and calcium. Always stir tahini before using and store in the fridge once opened.

Makes 12 servings (serve = 1 muffin)

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 30 mins
Ready in: 40 mins

Suitable for:
Breakfast, Snack
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Nutritional Information - Per Serve
Kj 1628 kj
Calories 389 kcal
Fat 20.7 g
Saturated Fat 3.6 g
Total Carbohydrate 35.2 g
Total Protein 9.2 g
Fibre 5.3 g

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