Free Healthy Recipe - Pear and Tahini Muffins

Low GI, Wheat Free

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.

Ingredients

2 cups wholemeal spelt flour

1 cup white spelt flour

½ tsp low allergy baking powder

½ cup hazelnuts, chopped

½ cup shaved dried coconut

2 cups pear, chopped

3 free range eggs beaten

¾ cup Omega spread

3 tbsp tahini

½ cup pear concentrate

½ cup low fat yoghurt

Method

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)

Prep Time:	10 mins
Cooking Time:	30 mins
Ready in:	40 mins
Suitable for:
Breakfast, Snack

Recipe tools:

Print version

Email recipe

More recipes

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

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.