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Vino Cotto Nutty Pear Muffins

Ingredients:

375g self raising flour
1 cup pecans, chopped
150g blue chesse, soft and chopped
450g canned pears, drained and chopped
2 Tbsp cheetaning park vino cotto
2 eggs
1/2 cup vegetable oil
1/2 cup milk

Method:

Sift self raising flour, stir in chopped pecans, soft blue cheese, pears and Cheetaning Park Vino Cotto.
Beat the eggs, vegetable oil and milk.
Then combine all ingredients and spoon into a baking tray and bake for 20 minutes.