Cucumber and pear streusel muffins
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12 (makes 12 muffins)
Time to make:
45 mins (Hands-on time: 20 mins, Cooking time: 25 mins)
$0.40 per serve
(at time of publication)
Full ingredients list:
2 Lebanese cucumbers, roughly chopped
1 3/4 cups self-raising flour
1/2 cup rolled oats, plus extra 2 tablespoons
1 teaspoon mixed spice, plus extra ¼ teaspoon
1/2 cup chopped pecans, plus extra 2 tablespoons
3 tablespoons brown sugar
1 large pear, skin intact, grated
1/3 cup reduced-fat natural yoghurt
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Line a 12-hole muffin pan with paper cases. Place the cucumbers in a bowl and blitz with a stick blender until almost smooth.
Step 2Combine flour, oats, spice and pecans with 2 tablespoons of the brown sugar in a large bowl; make a well in the center. Add cucumber to bowl with eggs, pear and yoghurt; mix until all ingredients are moist, then spoon evenly into muffin pan.
Step 3Combine extra oats, spice and pecans with remaining sugar to make streusel topping; mix well and scatter over muffins. Bake for 25 minutes, or until lightly golden. Transfer muffins to a wire rack to cool.
To make dairy-free muffins, swap yoghurt for 50g melted dairy-free table spread.
Store muffins in an airtight container in a cool, dry spot.
About this recipe
First published: February 2016