Pear and Walnut Muffins

cook 30 mins
  • 250 g (8 oz) plain flour
  • 100 g (3 1/2 oz) dark soft brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 50 g (2 oz) walnut pieces, chopped
  • 250 ml (8 fl oz) plain yogurt
  • 50 g (2 oz) butter, melted
  • 2 large eggs, beaten
  • 2 canned pear halves in juice, diced
  • 2 tablespoons honey, warmed, to serve (optional)
  • Preheat the oven to 180°C (350°F), Gas Mark 4. Mix the dry ingredients together in a large bowl. Whisk the remaining ingredients together in another bowl. Now pour the wet ingredients into the dry and stir with a large spoon until just combined.
  • Use the mixture to fill a 12-hole muffin tin lined with paper cases and bake in the preheated oven for 15–18 minutes, until risen and golden. Cool a little on a wire rack, then serve drizzled with warmed honey, if desired.
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