Pear candies, too, pecans, muffins

The way to prepare sweet pear candy is to add bursts of natural sweetness to these delicious oats and ovarian pancakes.

Fixings 

3/4 container (65g) Uncle Toby's Traditional Oats 

1 container (150g) wholemeal self-raising flour 

1/2 container (110g) dull darker sugar 

1/2 teaspoon bicarbonate of pop 

1/2 container (60g) pecans or almonds, coarsely cleaved 

1 pear, ground (around 1/2 container) 

1/4 container (60ml) vegetable oil 

1 container (250ml) buttermilk 

1 Coles Australian Free Range Egg, delicately whisked 

1 tablespoon Uncle Toby's Traditional Oats, additional 

1/2 pear, additional, cut into matchsticks 

Select all fixings 

Technique 

Stage 1 

Preheat broiler to 180C. Line 12 openings of a 1/3-glass (80ml) biscuit skillet with paper cases. 

Stage 2 

Mix or process the oats in a blender or sustenance processor until finely ground. Exchange to a vast bowl with the flour, sugar, bicarbonate of pop and a large portion of the pecans. Make a well in the inside. 

Stage 3 

Join the pear, oil, buttermilk and egg in a container. Empty the wet fixings into the well in the flour blend and mix to join (be mindful so as not to overmix or the biscuits will be intense). 

Stage 4 

Spoon the pear blend equitably among the readied dish. Top with the additional oats, remaining pecans and additional pear. Heat for 25 mins or until the point when a stick embedded in the focuses confesses all. Exchange to a wire rack to cool. Serve warm or at room temperature.