Pear and Chocolate Muffins Print E-mail
Written by Margaret Foss, 2009   
Eaten warm, these also make a delicious dessert served with natural yoghurt. Eaten warm, these also make a delicious dessert served with natural yoghurt

140g (5oz) white self-raising flour
85g (3oz) wholemeal self-raising flour
25g (1oz) cocoa powder
1 1/2 tsp baking powder
110g (4oz) light muscavado sugar
1 egg, beaten
240ml (8 fl oz) milk
85g (3oz) olive or rapeseed oil
1 dessert pear to weigh about 200g (7oz)
55g (2oz) raisins
muffin tin liners

1. In a mixing bowl sieve together the flours, cocoa and baking powder.

2. Stir in the sugar, ensuring any lumps are broken down.

3. In a basin stir together the egg, milk and oil.

4. Peel and core the pear. Chop it finely. Place the pear into a basin.

5. Stir the raisins into the pear.

6. Make a well in the centre of the dry mixture.

7. Pour the combined liquids into the well in the dry mixture then add the fruit and stir gently to combine. Do not over-mix.

8. Spoon the mixture into the lined muffin tins.

9. Bake at 200(C (fan 180(C)/gas mark 6 for about 20 minutes until the mixture is well risen and springy to the touch.

10. Leave in the tins for 5 minutes then cool on a wire rack.

Makes 11-12 muffins
 
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