Pear Amaretti Muffin

Preheat the oven to 160°C fan (180°C conventional).

Grease the muffin tin cups or place paper liners in the tray.

Peel the pear and coarsely grate it. Crumble the amaretti roughly.

Sift the flour into a bowl and combine it with baking powder, baking soda, the amaretti and the pear.

In a large bowl, crack the egg and whisk it lightly. Add the sugar, oil and yogurt and mix well.

Add the flour mixture to the yogurt mixture and fold in briefly until no dry flour remains.

Portion the batter into the muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 20–25 minutes, until the muffins are golden.

Let the muffins rest in the tin for 5 minutes, then remove them and cool completely on a wire rack.

Dust with powdered sugar if desired and serve.