The-Accountant-Jul-Aug-2016
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ACCOUNTABLE RECIPES<br />
By Sharon Gatonye<br />
Sgatonye@outlook.com<br />
<strong>The</strong> Black & White Kitchen<br />
Cinnamon and Pear Muffin<br />
A wow recipe for the ultimate<br />
weekday bakes off but with a fresh<br />
fruit sweetness.<br />
Do some quick baking to satisfy that<br />
mid week baked goods.<br />
Cinnamon and Pear Muffin<br />
300g (2cups) All purpose Flour<br />
2 tsp (10ml) Cinnamon powder<br />
1 tsp (5ml) Bicarbonate of soda<br />
2 Pear, peeled and grated<br />
6 Tbsp Sugar<br />
100ml Vegetable oil<br />
1 tbsp Vanilla<br />
2 Eggs<br />
250 ml Plain Yogurt<br />
Preheat oven to 190°C. Prepare a<br />
12-muffin tray.<br />
Combine the Flour, Bicarbonate of<br />
soda, cinnamon powder and grated<br />
pear in a bowl.<br />
In a separate bowl put together the<br />
vegetable oil, Yogurt, vanilla essence,<br />
sugar and Eggs. Whisk to combine.<br />
Pour the wet mixture into the dry<br />
ingredients bowl and fold in to mix.<br />
Bake for ±25 minutes. Allow to cool.<br />
66 JULY - AUGUST <strong>2016</strong>
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