Ingredients:

• 280g (2 cups) white spelt flour ,

• 1 tablespoon baking powder ,

• 1 teaspoon ground cinnamon ,

• 35g (1/2 cup) shredded coconut ,

• 140g (2/3 cup) can sugar/coconut sugar,

• 2 eggs ,

• 1 teaspoon vanilla extract ,

• 125ml (1/2 cup) milk /water,

• 80ml (1/3 cup) vegetable oil,

• 1 small firm ripe pear, cored, grated ,

• 85g (2/3 cup) frozen raspberries​

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Directions

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• Whisk the eggs, vanilla, milk and oil together. Add the wet ingredients to the dry ingredients, stir. Stir through the pear and raspberries, pour it to muffin holes .

• Bake in pre-heated oven 180°C for 20 - 25 minutes or until golden brown.