Almond, Pear & White Chocolate Muffins

This is a delicious and versatile muffin recipe. I usually make my own almond meal by processing raw almonds (leave their skins on), this way I know the meal is fresh and I can use beautiful organic raw almonds. Hazelnut meal also works well and is delicious when combined with raspberries and dark chocolate.

Honey can be used instead of sugar to make a more wholesome muffin, if doing so, reduce milk to 2/3 cup.

1 cup almond meal

1 1/4 cups wholemeal flour

2 tsp baking powder

1/2 cup raw sugar

2 eggs

60g butter, melted and cooled

1 cup milk

1 large pear, peeled and finely diced

100g Choconat white chocolate, cut into chunks

Preheat oven 180C.

Grease and line a 12 cup muffin tray.

In large mixing bowl, combine meal, flour, baking powder and sugar.

In a separate bowl mix together eggs, butter and milk

Gently combine the milk mixture with flour. It is important not to over mix.

Fold the pear and chocolate into the batter.

Spoon mixture into muffin tin and bake 20- 25 minutes, or until golden.