Total Time
Prep 20 mins
Cook 20 mins

Gluten free, allergy failsafe (as per Sue Dengate's book to things like salicylates, amines, food dyes) and dairy free.

Ingredients Nutrition


  1. Preheat over to 180°C.
  2. Oil muffin tins (12 very large muffins) or equivalent.
  3. Combine dry ingredients in a small bowl.
  4. In another bowl, combine egg, brown sugar, pear puree, golden syrup and oil.
  5. Stir in dry ingredients until just moist.
  6. Spoon batter into tins.
  7. Bake for 15-20 minutes or until cooked.
  8. Ice with plain white or citric acid flavoured icing if required.