Pear and Honey Muffins

Preparation time: 15 minutes; Baking time: 20-25 minutes; Makes: 12-14 depending on size

Ingredients

• 1 bartlett pear, peeled, quartered, cored and grated
• 2 tablespoons honey
• ½ teaspoon cinnamon powder
• 250g (2 cups, 9oz) all-purpose (plain) flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 130g (½ cup + 2 tablespoons) fine grained sugar
• 2 large eggs
• 80ml (1/3 cup, 6 tablespoons oil)
• 1 scant cup plain yoghurt  
• 1-2 tablespoon turbinado sugar to sprinkle on top

Instructions

1.  Line a 12 cup muffin pan with muffin cases. Mix the pear with the honey and cinnamon and set aside. Preheat the oven to 360ºF (180ºC) convection; 375ºF (190ºC), regular, ten minutes before using.
2. Sift or whisk the flour, baking powder, baking soda, salt and sugar into a bowl. Make a well in the centre.
3. In a separate bowl, whisk the eggs, oil and yoghurt together. Pour the egg mixture into the well and stir gently to combine. Gently fold in the pears. Spoon the mixture evenly into the prepared muffin cases and sprinkle the sugar on top of each muffin. Bake 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) convection for 23 minutes.

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