We had a team night out last night to watch two of our colleagues in a production of ‘Acorn Antiques’. We decided to arrive early to allow us to indulge in some tea and cake. Myself and another of my colleagues offered to bake. I had seen this recipe a few weeks ago when I had some pears to use up and decided they would be pretty easy to whip up yesterday when I was short of time.
This is a recipe I found on the BBC Good Food website that you can find here. The recipe makes 12 muffins.
300g self-raising flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
85g golden caster sugar
2 eggs (beaten)
100g butter (melted)
2 ripe pears (peeled and cut into small chunks)
100g soft toffees (chopped into pieces – I didn’t have enough so used some fudge pieces as well)
25g flaked almonds
1. Heat your oven to 200C/Fan 180C/Gas 6. Line a 12-hole deep muffin tin with paper cases.
2. Tip the flour, baking powder, cinnamon and pinch of salt into a large bowl, then stir in the sugar.
3. 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 until just combined (your batter should still be lumpy and have some streaks of flour.)
4. Divide the mixture between the cases, then sprinkle with the remaining toffee and flaked almonds.
5. Bake for 25-30 minutes until the muffins are risen, golden and feel firm when pressed (the toffee will be hot so be careful!)
6. Remove from the tin and allow to cool on a wire rack. Enjoy!