Pear Muffins with Honey

Ingredients

• 75 ml rapeseed oil
• 1 tbsp rapeseed oil (for greasing the pan)
• 90 g whole cane sugar
• 1 Organic lemon
• 1 pear
• 2 Eggs
• 2 tsp vanilla powder
• 200 g yogurt (3.5% fat)
• 250 g spelt flour Type 1050
• 1 tsp Baking powder
• 3 tbsp liquid honey

Instructions

1. 1.

   Grease the muffin tin cavities with 1 tbsp oil. Take 1 tbsp of sugar and sprinkle it on the bottom of each cavity. Wash the lemon hot, dry it, grate the zest, and squeeze out the juice.

2. 2.

   Peel the pear and cut it into horizontal slices about 5 mm thick, removing the seeds; if necessary, cut or poke holes to fit the muffin cavities; use any leftovers elsewhere. Brush the pear slices with lemon juice and place them in the cavities.

3. 3.

   Beat the eggs with oil, remaining sugar, vanilla powder, lemon zest, and yogurt. In a separate bowl whisk the flour with baking powder. Then fold the egg mixture into the dry ingredients quickly and pour it over the pear slices.

4. 4.

   Bake the pear muffins in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for about 25 minutes until golden brown (test with a skewer). Remove and let cool for about 10 minutes. Carefully lift them from the tin and drizzle honey over them before serving.