Monday, March 31, 2014

  • 300g (2 cups) self-raising flour, sifted
  • 155g (3/4 cup) caster sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 125ml (1/2 cup) vegetable oil
  • 125ml (1/2 cup) buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 large nashi, peeled, cut into 1cm pieces
  • 2 tablespoons Rolled Oats
  • 1 tablespoon demerara sugar
  1. Step 1
    Preheat oven to 180°C. Grease twelve 80ml (1/3-cup capacity) muffin pans. Combine the flour, sugar, cinnamon and nutmeg in a large bowl. Make a well in the centre.
  2. Step 2
    Whisk the oil, buttermilk, eggs and vanilla in a large jug. Add the oil mixture to flour mixture and stir until just combined. Fold in nashi. Spoon among prepared pans.
  3. Step 3
    Combine oats and sugar in a small bowl. Sprinkle the oats mixture over the batter. Bake for 25 minutes or until a skewer comes out clean. Cool in pans for 5 minutes. Transfer to a wire rack to cool completely.

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