Fruit and nut muffins
120g wholemeal self-raising flour
75g white self-raising flour
230 nuts (dried fruit and seed mix), coarsely chopped
140g vanillaa yogurt
4 tbsp olive oil
180g pear, finely chopped
2 tbsp honey, extra
Preheat the oven to 180°C.
Line a 12-hole (80ml each) muffin pan with paper cases.
Combine flours and 120g nut mix in a large bowl.
Whisk yogurt, milk, honey, egg and oil in a jug; pour into flour mixture, stir until just combined.
Fold in the pear. Spoon mixture into paper cases; sprinkle with remaining nuts mix.
Bake muffins for 18 mins or until skewer inserted in the centre comes out clean.
Serve warm muffins drizzled with extra honey.