•  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) 
  • 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.
  •  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 
  • In a separate bowl whisk together the flour, baking powder and ground nutmeg. 
  • Beat the eggs until frothy (about 1 minute). 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. 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.
  •  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. By  Simran Oberoi Multani(contest entry)

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