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Recipes Dessert
Crunchy Top Breakfast Muffins

Easy to prepare muffins for a lunch box treat. We know that muffins are kind of like cake, but they’re the kind of cake you can eat for breakfast and pack in your lunchbox.


  • 50 g butter
  • 30 ml honey
  • 250 ml (1 C) muesli
  • Rhodes Quality Pear Halves



  1. In a small saucepan melt together the butter and honey.
  2. Add the muesli and stir well to mix.
  3. Set aside.
  4. Sift the flour into a large mixing bowl.
  5. Add the ground ginger and the caster sugar.
  6. Add the chopped Rhodes Quality Pear Halves, and mix lightly.
  7. In a separate bowl, whisk the melted butter, buttermilk and eggs together.
  8. Stir the egg mixture into the pear mixture until just combined.
  9. Do not overmix.
  10. Spoon the mixture into the holes of a muffin pan that has been lined with paper muffin cups.
  11. Sprinkle the muesli topping over the tops of the muffins.
  12. Bake the muffins in an oven that has been preheated to 180°C for 20 minutes or until the muffins are well risen and golden.
  13. Transfer the muffins from the tray to a wire rack and leave to cool.

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