• 40 g (1½ oz) dried cranberries
  • 2 tablespoons boiling water
  • 3 small ripe pears
  • 300 g (10 oz) plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • 125 g (4 oz) caster sugar, plus extra for sprinkling
  • 50 g (2 oz) butter, melted
  • 3 tablespoons olive oil
  • 3 eggs
  • 150 g (5 oz) low-fat natural yogurt

Put the cranberries in a cup, add the boiling water and leave to soak for 10 minutes. Meanwhile, quarter, core, peel and dice the pears.

Place the flour, baking powder, spices and sugar in a mixing bowl. Fork the melted butter, oil, eggs and yogurt together in another bowl then combine with the flour mixture.

Drain the cranberries, add to the flour mixture with the pears and mix briefly then spoon into paper muffin cases arranged in a 12-hole deep muffin tin and sprinkle with a little extra caster sugar.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until well risen and golden. Leave to cool in the tin for 5 minutes then transfer to a wire rack. Serve warm or cold. They are best eaten on the day they are made.

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