Muffins are the best, especially for breakfast. These are filling, crunchy and sweet: plus they contain two whole pears, making them practically a health food. These are excellent with a nice cup of coffee in the morning, or for pudding with a dollop of custard. The outside remains crumbly and nutty, whilst the inside stays wonderfully moist due to the pear (yes, I do aways comment on the moistness of a cake when tasting)... (yes, I am 94).
Ingredients
300g of Self Raising Flour
1tsp of Baking Powder
1 heaped tsp of Cinnamon
1 pinch of Sea Salt
125g of Light Muscovado Sugar
250ml of Milk
2 Eggs, lightly beaten
100g of Melted Butter
2 ripe Conference Pears, chopped into small pieces
150g of Crunchy Granola (I used a Tesco's Finest 5 nut and honey job)
Preheat your oven to 180'C and line a couple of muffin trays with cake cases.
Sift your flour, baking powder, cinnamon and salt into a large bowl and stir in the sugar. Then add the wet ingredients, starting with the melted butter, milk and then the two eggs. Mix into a rough batter before stirring in your chopped pears and half of the granola.
Spoon into cake cases and sprinkle the rest of the granola over the top. Bake for 25-30 minutes, or until a skewer comes out clean when inserted into the middle of the muffin (cheeky).
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