Spiced Pear Muffins – Willey’s Weekly Bake 160

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This weeks bake is another seasonal one using pears from the garden from home as Mum left me with so many I couldn’t eat them fast enough! This was a great way to use them and the muffins are perfect for freezing to enjoy another day. I made a small batch as it was only me eating them but you can just double the size easily.

Ingredients for 9 Small Muffins 

  • 112g Plain flour
  • 50g Oats
  • 25g Soft Brown Sugar
  • 25g Caster Sugar
  • 1.5tsp of Baking powder
  • 100ml Milk
  • 1/2 Egg
  • 150g Pear
  • 45ml Oil/Melted butter
  • Drop of vanilla bean paste
  • 1/2 tsp of Cinnamon
  • 1/2 tsp of Ginger
  • 1/4 tsp of Nutmeg

Method 

  1. Preheat the oven to 180 degrees celcius and line a muffin tin with cases.
  2. In a large mixer add all of the dry ingredients. 1BE3D587-B6D2-4435-BFDB-3C8F5C9AEE50
  3. In jug measure the milk and oil and then add to a bowl along with the vanilla bean paste, egg and sugar and whisk together.
  4. Chop the pear into small 1cm pieces and add to the wet ingredient mix.5AF81E5A-1AA3-405B-828C-7C2775F38F00
  5. In add the wet ingredients to the dry and beat/fold lightly. There may still be lumps of flour but if you over mix then the muffins will be tough. 0F724228-75FC-40DC-AC70-84F32345BF3E
  6. Add the mixture into the cake cases and bake in the oven for 25min until golden brown on top. 571E7ADA-F595-4B48-933F-1B233322BF06
  7. Leave to cool on a wire rack.

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