Name: Pear & toffee muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 12
Cuisine: British
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 toffee chopped into pieces; 25g flaked almond

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Pear & toffee muffins

Pear & toffee muffins

Barney Desmazery

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Makes 12

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.2 out of 5.38 ratingsRate

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These gooey muffins are delicious warm when the toffee is still melty - you can reheat them in the microwave

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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 toffee

chopped into pieces
25g flaked almond

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Nutrition: per muffin

kcal257
fat11g
saturates6g
carbs36g
sugars15g
fibre0g
protein5g
salt0.62g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2008

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A star rating of 4.2 out of 5.38 ratings

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