Now for five:am recipe number two. It was inevitable that there would be two, one savoury and one sweet. When I first looked at the five:am flavours the ones that caught my eye were the coconut and the dark caramel, so it follows that my recipes would be based on them. Initially I couldn’t think of how to incorporate the dark caramel yoghurt into a savoury dish which is why I chose it for the sweet recipe, but after the success of the fish, I am now considering a Vietnamese style pork belly dish with the yoghurt again as the marinade. But that is for another day. This post is about muffins. Pear and macadamia muffins made with dark caramel yoghurt. They are the most moist muffins I have ever made and had a wonderful hint of caramel.
200 g self-raising flour
100 g caster sugar
50g brown sugar
60 g (4 tbsp) butter, melted and cooled
170ml tub five:am dark caramel yoghurt
1 corella pear, peeled and coarsely grated
10 – 12 roasted salted macadamias, roughly chopped
Preheat oven to 180°C. Line 12 x 125 ml (½ cup) muffin pans with paper cases.
Mix the flour and both sugars together in a bowl. In a separate bowl, whisk together the melted butter, egg and yoghurt. Add the dry mix to the wet mix and whisk to a smooth batter. Fold in the grated pear. Top each muffin with the macadamias and sprinkle with a little extra brown sugar.
Spoon the mix into the prepared muffin pans and bake for 15 minutes, or until golden brown and risen. Allow to cool, then try not to eat them all at once.