I literally made this weeks ago. I have been terrible at keeping on top of my blog posts – I blame it on my Moonwalk training taking over! Anyway, along with the Italian pear almond cake I made in my last post I also made this pear and white chocolate muffin loaf. I had originally seen it posted on Twitter and after a little bit of research I managed to find the recipe on Facebook. Pears are usually combined with dark or milk chocolate so this makes a nice alternative. The cake is lovely and moist and packed full of fruit and chocolate.
The original recipe used tin pears but as mine were quite ripe and soft I just swapped them for fresh pears and used the same amount. This is an incredibly simple recipe but as with all muffin recipes make sure you don’t overwork the mixture. It will keep for up to two days (if it lasts that long!). I used my largest and widest loaf tin (approx. 23cm x 12cm x 6cm).
250g plain flour
100g caster sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon vanilla extract
60ml vegetable oil
2 large eggs
1 tin pears chopped small (or alternatively use equivalent amount of fresh pears – approx. 225g)
1 packet white chocolate chips
1. Preheat your oven to 200C. Line your loaf tin with a paper liner of baking parchment (I find two strips overlapping works well).
2. Mix together all the dry ingredients (save a spoonful of the flour for later).
3. Beat the milk, oil, eggs and vanilla extract together.
4. Add the liquid mixture to your dry ingredients making sure you over mix the mixture.
5. Toss the chopped pear in some flour and fold in to the batter with the white chocolate chips. Stir to mix in.
6. Pour into your prepared loaf tin and bake for 40 minutes or until cooked through. If it starts to brown too much on top cover with foil.
7. Leave to cool and then serve. Best eaten within 2 days.