donna hay magazine

upside-down maple and pear muffins2 small (400g) William (firm green) pears¼ cup (60ml) maple syrup, plus extra to serve1¼ cups (185g) self-raising (self-rising) flour¼ teaspoon ground nutmeg¼ teaspoon ground cinnamon¼ cup (55g) caster (superfine) sugar1 egg, lightly beaten1 teaspoon vanilla extract¼ cup (60ml) milk¼ cup (60ml) vegetable oil``````Preheat oven to 180°C (350°F). Cut 1 of the pears into6 x 1cm-thick round slices and place 1 slice in each baseof 6 x ¾-cup-capacity (180ml) well-greased large Texanmuffin tins. Pour the maple syrup over each slice and cookfor 10 minutes or until the pear is tender. Peel and grate theremaining pear and place in a large bowl. Add the flour, nutmeg,cinnamon and sugar and mix to combine. Add the egg, vanilla,milk and oil, and, using a butter knife, mix until just combined.Spoon into the muffin tins, tapping the tins gently. Cook for15 minutes or until cooked when tested with a skewer. Removefrom the oven and, while hot, invert onto a tray. Set aside tocool for 5 minutes. Serve with extra maple syrup. Makes 6.lemon, chia and ricotta muffins2½ cups (375g) self-raising (self-rising) flour1 cup (220g) caster (superfine) sugar2 tablespoons finely grated lemon rind¹⁄³ cup (60g) black chia seeds+, plus extra for sprinkling1 cup (200g) fresh ricotta2 eggs, lightly beaten2 teaspoons vanilla extract1 cup (280g) plain Greek-style (thick) yoghurt½ cup (125ml) vegetable oillemon drizzle icing1 cup (160g) icing (confectioner’s) sugar1½ tablespoons lemon juice``````Preheat oven to 180°C (350°F). Place the flour, sugar, lemonrind and chia seeds in a large bowl and mix to combine. Addthe ricotta, egg, vanilla, yoghurt and oil, and, using a butterknife, mix until just combined. Spoon into 12 x ½-cup-capacity(125ml) well-greased muffin tins. Cook for 20–25 minutes oruntil cooked when tested with a skewer. Set aside to cool for2 minutes in the tin before transferring to a wire rack to coolcompletely. To make the lemon drizzle icing, place the sugarand lemon juice in a small bowl and whisk to combine. Sprinklethe muffins with extra chia seeds and drizzle over the icingwith a small spoon to serve. Makes 12.+ Chia seeds are available from the health food aisle of the supermarket.chocolate, banana and coconut muffins2½ cups (375g) self-raising (self-rising) flour½ cup (40g) desiccated coconut1 cup (175g) brown sugar¼ cup (25g) Dutch cocoa2 eggs, lightly beaten2 teaspoons vanilla extract½ cup (125ml) coconut milk½ cup (125ml) vegetable oil2 cups (500g) mashed banana200g dark chocolate, choppedicing sugar, for dusting``````Preheat oven to 180°C (350°F). Place the flour, coconut, sugar andcocoa in a large bowl and mix to combine. Add the egg, vanilla,coconut milk, oil, banana and chocolate, and, using a butterknife, mix until just combined. Spoon into 12 x ½-cup-capacity(125ml) well-greased muffin tins. Cook for 25 minutes oruntil cooked when tested with a skewer. Set aside to coolfor 2 minutes in the tins before transferring to a wire rackto cool completely. Dust with icing sugar to serve. Makes 12.Spike pear-topped muffinswith glossy maple syrup and subtlespices, while our divine chocolate,banana and coconut version offersa hidden surprise of rich, dark andsilky chocolate in the centre.140 http://www.donnahay.commake now .muffins