Recipe Ingredients

1 cup (100 grams) pistachios

2 mid size pears chopped and poached in cane-sugar syrup

2 cups of wholewheat flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground nutmeg

3 eggs

1 1/4 cup organic cane sugar

1 cup canola oil (or other flavourless oil)

Recipe Preparation

1. Preheat oven to 170 degrees C). Get your muffin tray ready with the liners. Toast the pistachio for about a couple of minutes. Let cool and then chop coarsely.
2. Peel and finely chop the pears. Poach them till they become soft in cane sugar syrup ( about 1 cup of water and 1-2 tbsp of cane sugar
3. In a separate bowl whisk together the flour, baking powder and ground nutmeg. Beat the eggs until frothy (about 1 minute).
4. Gradually add the cane sugar and beat until the batter is thick and light coloured (about 3 – 4 minutes). Add the oil in a steady stream and beat.
5. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Fold in the poached pears and chopped pista.
6. Evenly divide the batter and bake for 25 to 30 minutes. Remove from oven and let cool on a wire rack.

My Tip: Poaching the pears in cane sugar syrup is very important