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lemon, pear & poppyseed muffins

  • makes: 12 muffins
  • prep time: 10 minutes
  • cook: 25 mins
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  • ingredients
  • method
    • 1 packed tbsp lemon zest (from 2 lemons)
    • ¾ cup white sugar (or sugar alternative eg. monk-fruit)
    • ½ bottle (200mL) nudie pear, pineapple & lemon coco juice
    • 2 tbsp (40mL) fresh lemon juice
    • 1/2 cup (125g) plant-based yogurt (plain or vanilla)
    • 1/3 cup (75mL) extra virgin olive oil
    • 2 tsp (10mL) vanilla extract
    • 2 cups (300g) plain all-purpose flour
    • ½ tsp ground cinnamon
    • 2 tsp (10g) baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp sea salt
    • 1 tbsp poppyseeds
    • 2 pears, cored and diced, reserve some for topping
    1. Preheat the oven to 180*C conventional or 160*C fan forced. Line a 12 hole muffin tray and set aside. 
    2. In a large bowl, add in the lemon zest and sugar and rub together using clean hands until fragrant and mixed in together.
    3. Add in the nudie pear, pineapple & lemon coco juice, lemon juice, yogurt, olive oil and vanilla extract. Whisk well to combine.
    4. Add in the flour, cinnamon, baking powder, baking soda, salt and poppyseeds and whisk until just smooth. Gently fold through the pears.
    5. Transfer the batter into the prepared muffin tins and finish with extra pears on top.
    6. Bake for 25 minutes or until a skewer inserted into the centre of the muffin comes out completely clean.
    7. Remove from oven and transfer to a cooling rack to cool completely. Transfer any leftovers into an airtight container and keep in the fridge for up to 5 days.

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