Pear and Rasberry Muffins

• 2 cups self-raising flour
• 1 cup brown sugar
• 2 large eggs
• 1/2 cup canola oil
• 3/4 cup buttermilk*
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup tinned pear pieces, chopped
• 1 cup frozen raspberries
• 2 tbsp rolled oats for topping
• 2 tbsp raw sugar for topping

* To make buttermilk: add one tablespoon white vinegar or lemon juice to 250 millilitres of milk. Stand at room temperature for five minutes, then it's ready to use.

Muffins are a mainstay of school lunches, easy to make on the weekend for the comingweek. Get the kids involved and use this recipe as a base, substituting different fruits to change the flavour.

Method

Preheat oven to 170C fan-forced (190C conventional). Line a 12-hole muffin tin with paper cases.

Mix flour with brown sugar in a large bowl and set aside.Whisk eggs with oil, buttermilk, lemon zest and vanilla. Gently stir into flour mix until just combined. The mixture will be thick and slightly lumpy. Do not over mix or your muffins will be tough.

Fold through pear and raspberries. Divide mix between 12muffin cases. Sprinkle oats and rawsugar over the top.

Bake in oven for 20-25 minutes, until a skewer inserted comes out clean. Remove from oven and coolon wire racks.
Makes 12