raspberry & pear tea cakes

Hands up if you like pretty, sparkly things? My philosophy is that the food we eat should be as beautiful as the clothes we wear. These raspberry and pear muffins hit the spot with their little bursts of pink yumminess (and are a healthy option too).

Ingredients:
1&3/4 cup wholemeal flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1/2 teaspoon cinnamon 
1/3 cup olive oil
1 cup low fat Greek yoghurt
2 eggs
1 small pear, sliced (skin on)
3/4 cup raspberries 

Method:
1. Preheat oven to 180 degrees. Add dry ingredients to a mixing bowl.
2. Whisk together vanilla, egg, oil and yoghurt.
3. Make a well in the centre of the dry ingredients, add the wet mixture and fold through.
4. Gently fold through pear and berries.
5. Place into a greased 12 half cup muffin tray and bake for 15 minutes or until golden brown.