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9 ratings

Recipe by Barney Desmazery

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1. Heat oven to 200C/fan 180C/gas 6. Line a 12-hole deep muffin tin with paper cases. Tip the flour, baking powder, cinnamon and a pinch of salt into a large bowl, then stir in the sugar. Mix together the milk, eggs and melted butter in a large jug and pour into the dry mix all at once, along with the pears and a third of the toffee pieces. Stir briefly until just beginning to combine - the batter should still be quite lumpy and have streaks of flour.
2. Divide the mixture between the cases, then sprinkle with the remaining toffee and the flaked almonds. Bake for 25-30 mins until the muffins are risen, golden and feel firm when pressed (the molten toffee will be extremely hot so be careful not to touch it). Remove from the tin to a wire rack to cool.

PER MUFFIN

257 kcalories, protein 5g, carbohydrate 36g, fat 11 g, saturated fat 6g, fibre 0g, salt 0.62 g

Latest comments and suggestions

• rocket_

  01 November 2008

  rocket_ rated this recipe

  

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• Carolyn

  07 November 2008

  Carolyn rated and commented on this recipe

  

  Great muffins. Used Rolo chocolate toffees. Left out almonds. Really moist. My 1 year old daughter just loved them. An excellent recipe.

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• Noodles

  10 November 2008

  Noodles commented on this recipe

  I've just made these with my7 year old and they are yummy. We used 2 cooked apples instead of pears and 3 packets of Mars Planets instead of toffees. We'll definitely make them again.

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• Noodles

  10 November 2008

  Noodles rated and commented on this recipe

  

  I've just made these with my7 year old and they are yummy. We used 2 cooked apples instead of pears and 3 packets of Mars Planets instead of toffees. We'll definitely make them again.

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• Barney

  12 November 2008

  Barney commented on this recipe

  I'm loving those changes noodles, I'll get back to you when I have given them a try myself. Bx

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• elspeth

  16 November 2008

  elspeth commented on this recipe

  Excellent cakes, swapped toffee for fudge - couldn't find soft toffees, delicious x

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• Jeanette

  14 February 2009

  Jeanette rated and commented on this recipe

  

  used rolos instead of toffee, turned out well, and are nearly gone!

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• caromann

  26 February 2009

  caromann rated and commented on this recipe

  

  They taste lovely and were easy to make. Anyone any suggestion on how to stop muffins sticking to the paper though?

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• juliedell

  16 April 2009

  juliedell commented on this recipe

  To caromann - get some silicone muffin cases! they are brill - totally non-stick, washable and re-useable. No more will half the muffin stick to the case!

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• Agent Orange

  21 April 2009

  Agent Orange commented on this recipe

  Does anyone know if you can make these as fairy cakes instead of muffins? I have some overripe pears to use up tonight and the shop up the road doesnt have any muffin cases, but i do have fairy cake cases.

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• Amira

  04 July 2009

  Amira rated and commented on this recipe

  

  These muffins were delicious, I also made them with fudge and it went really well with the pears!

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• mmmmmmmmlekker

  11 July 2009

  mmmmmmmmlekker commented on this recipe

  i just put them in the oven and pray that they don't stick, because other ones I made sticked to the paper cups. I put apples in because I didn't have pears. I just put some almonds on them, very fast because they were already in the oven, it looks so nice with almonds. Hope they taste good!!

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• mmmmmmmmlekker

  11 July 2009

  mmmmmmmmlekker commented on this recipe

  yes, they do A LOT!! Why is that! And it looks like all of the butter is baked out, dripping a lot!! But they taste great, so I want to have another go at it when I get tips for the sticking and the butter.

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• George

  01 September 2009

  George rated and commented on this recipe

  

  Lovely and moist! Used chocolate covered toffee Poppets which worked well...sort of. Ok while the cakes were still warm as the toffee was gooey, but as soon as cooled down the toffees turn into bullets!! Would try rolos next time as recommended.

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• Natalie

  31 October 2009

  Natalie rated and commented on this recipe

  

  Used Rolo's and chopped apples. Very nice.

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• Luscokitty

  10 November 2009

  Luscokitty rated and commented on this recipe

  

  To sticky, probably won't make again.

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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 pears , peeled and cut into small chunks
• 100g soft toffees , chopped into pieces
• 25g flaked almonds

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Low-fat

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 pears , peeled and cut into small chunks
• 100g soft toffees , chopped into pieces
• 25g flaked almonds

PER MUFFIN

257 kcalories, protein 5g, carbohydrate 36g, fat 11 g, saturated fat 6g, fibre 0g, salt 0.62 g

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