Hi Weekenders! I’m so excited to share this super simple, delicious, and rustic recipe with you. Very minimal steps involved, mainly mixing all the ingredients in a bowl!
The muffins are so fragrant thanks to the natural ingredients used – soy milk, fresh pear, almonds, cranberries, and the secret ingredient Maple syrup!
I made a strawberry and cheese
version previously, and this is a new flavour! This is seriously my go-to recipe for fruit muffins.
And as always, a post on Project Weekends means it’s GIVEAWAY TIME
! This month, you stand a chance to win a $20 Gift Voucher*
to be used in Sumopocky bakery store
! Choose from macarons, cakes, and my signature fudgy brownies~
*Terms and Conditions apply
Equipment: 7cm muffin cups
Time: 15 min active time + 25 min baking time
[For Dry Ingredients]
180g of Cake Flour
1.5 Teaspoon of Baking Powder
A pinch of Salt
[For Wet Ingredients]
75g of Maple Syrup
105g of Soy Milk
60g of Vegetable Oil
[For Toppings and Fillings]
1 Small Pear (Sliced in cubes/strips)
40g of Dried Cranberries
15g of Almonds (Whole or Halved)
1. Mix the cake flour, baking powder, and salt with a whisk
2. Beat the soy milk, maple syrup, and vegetable oil with a whisk until it is thoroughly combined
3. Combine dry and wet ingredients with a whisk to form your muffin batter base.
4. Add the pear, dried cranberries and almonds. Fold into the muffin batter with a spatula. Set some aside to use as toppings.
5. Scoop a ladle of the muffin base into muffin cups (using an ice cream scooper will make it easier to get even portions, and creates less mess!)
6. Top with the left over pear, dried cranberries and almonds.
7. Bake in a preheated oven at 170℃ for 25min.
Lots of fruity love,