100ml vegetable oil
1 cup (220g) Greek style yoghurt
2 large eggs, at room temperature
1 large green apple, unpeeled, chopped into 2cm chunks
1 large pear, unpeeled, chopped into 2cm chunks
100g dried figs, (about 7), very thinly sliced
1/3 cup (55g) cup chia seeds
1/4 cup (35g) rolled oats
1 cup (135g) plain flour
1 cup (145g) wholemeal flour
1 1/2 tbsp baking powder
1/2 tsp mixed spice
1/2 cup (75g) brown sugar
1/2 cup (110g) white sugar
1/3 cup (35g) Goji berries
topping extras: 2 tbs chia seeds, 3 tbsp oats and 4 thinly sliced figs
Preheat oven to 200C (180 fan forced). Grease and/or line 8 holes in a Texas sized muffin pan.
Attach the whisk attachment to the motor body. Place the oil, eggs and yoghurt into a mixing bowl or jug. Place the whisk into the mixture turn to speed 5 and whisk 8 seconds. Set aside.
Place flours, baking powder, chia seeds, oats, spices, sugars and Goji berries into a large mixing bowl. Attach the turbo beaters to the hand mixer. Place beaters into the flour and turn to speed 2. Mix around the bowl combining well for 10 seconds.
Pour the egg mixture into the dry ingredients then add the chopped fruits. Place the beaters into the mixture, turn to speed 2 and mix, slowly moving the beaters around the bowl for 10 seconds or until just combined. Spoon filling into the muffin holes filing them 3/4 full. Sprinkle some of the topping ingredients onto each muffin.
Bake 25 – 30 minutes or until springy when pressed and golden brown. Remove from the pan and place on a cooling rack.