Cucumber and pear streusel muffins

Serves: 12 (makes 12 muffins)

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

2 Lebanese cucumbers, roughly chopped
1 ¾ cups self-raising flour
½ cup rolled oatsoatmeal uncookedX, plus extra
2 tablespoons
1 teaspoon mixed spice, plus extra ¼ teaspoon
½ cup chopped pecans, plus extra 2 tablespoons
3 tablespoons brown sugarlight brown cane sugarX
2 eggs
1 large pear, skin intact, grated
⅓ cup reduced-fat natural yoghurt

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Instructions

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1 Preheat oven to 160°C. Line a 12-hole muffin tin with paper cases. Place the cucumbers in a bowl and blitz with a stick blender until almost smooth.

2 Combine flour, oats, spice and pecans with 2 tablespoons of the brown sugar in a large bowl; make a well in the centre. Add cucumber to bowl with eggs, pear and yoghurt; mix until all ingredients are moist, then spoon evenly into muffin tin.

3 Combine extra oats, spice and pecans with remaining sugar to make streusel topping; mix well and scatter over muffins. Bake for 25 minutes, or until lightly golden. Transfer muffins to a wire rack to cool.

Variations

Make it dairy-free: Swap yoghurt for 50g melted dairy-free spread.

HFG tip

Store muffins in an airtight container in a cool, dry spot.

Nutrition Info (per serve)

Calories 174 cal

Kilojoules 730 kJ

Protein 5 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 5 g

Dietary fibre 2 g

Sodium 80 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.