Pear and Toffee Muffins
Ingredients
300g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
85g golden caster sugar
250ml milk
2 eggs, beaten
100g butter, melted
2 ripe Williams or Packham pears, peeled and cut into small chunks
100g soft toffee, chopped
Method
- Heat oven to 200C/fan 180C/gas 6. Line a deep muffin tin with paper cases.
- Mix the flour, baking powder, cinnamon and a pinch of salt together in a large bowl, then stir in the sugar.
- Mix the milk, eggs and melted butter in a large jug and pour into the dry mix, along with the pears and a third of the toffee pieces.
- Stir until just beginning to combine - the batter should still be quite lumpy and have streaks of flour.
- Divide the mixture between the cases, and sprinkle with the remaining toffee.
- Bake for 25-30 minutes until the muffins are risen, golden and feel firm when pressed (the toffee on top will be extremely hot so be careful not to touch it).
- Remove from the tin to a wire rack to cool.
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