Pear and Feijoa Muffins Recipe
Brianna’s entry into her school’s Master Chef competition
Wheat, Gluten, Dairy and Soy free
Ingredients
75gms Olivani or Soy free Margarine
1/2 cup Brown Sugar
1 egg
2 Cups GFG Baking Mix
1/4 Cup LSA
1/2 medium pear – thinly chopped
4 Feijoas – centers removed and chopped
1 tsp Edmond’s gluten free baking powder
1 tsp baking soda
1/2 tsp salt
3/4 Cup Rice Milk
Topping:
1/2 Cup brown sugar
Directions
1) Heat oven to 200 deg C. Spray 3 mini-muffin tins with
non stick oil.
2) Cream Olivani and sugar until light in color then add egg.
3) Sift in dry ingredients. Dissolve baking soda in milk then
add to bowl.
4) Mix everything together stiring just to combine.
5) Spoon into greased tins ? full. Lightly sprinkle 1/2 tsp of
brown sugar on the top of each muffin.
6) Bake 15 – 20 minutes until a toothpick comes out clean.
Immediately remove from pans.
– Sarah and Brianna