Topped with vibrant fruit and wholesome oats, these tasty rhubarb and pear muffins are ideal for lunch boxes or after-sport munching.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 200°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Combine the flour and sugar in a large bowl. Whisk the butter, milk and egg in a jug until well combined. Pour into the flour mixture and stir until just combined (don’t overmix). Gently fold in the pear. Spoon the mixture evenly among the paper cases. Top with rhubarb and sprinkle with oats.
Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool slightly. Serve warm or at room temperature.