These muffins are quite virtuous on some levels. They have fresh fruit and nuts in them, both of which are good for you. Here in the UK locally grown pears are beginning to appear in the shops, so the fruit has been produced by UK growers and are particularly tasty at the moment; perfect for eating on their own but just as good in cakes. The sweeteners are honey and soft brown sugar rather than white sugar. Cinnamon and nutmeg give them a delicious seasonal taste too. Plus they are really easy; what’s not to love?
150g soft light brown sugar
150 g peeled and chopped pear (2-3 depending on the size)
75g pecan nuts, chopped
250g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, beaten
Set the oven to 180°C. Line a 12 cup muffin tin with paper cases.
Melt the butter in a pan with the honey and sugar but do not allow to boil. Add the chopped nuts and pears. Sift together the dry ingredients and add to the butter and pear mixture with the two eggs. Mix until properly combined.
Divide between the cake cases and bake for 20-25 minutes or until brown and springy to the touch. Allow to cool slightly in the tin before placing a cooling rack.
Perfect for elevenses!