PEAR & TOFFEE MUFFINS

Pear & toffee muffins image

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

Provided by Barney Desmazery

Time 40m

Yield Makes 12

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Protein 5 grams protein, Sodium 0.62 milligram of sodium