I'm always on the look out for different ways to make old favourites and this muffin recipe is one of them. Sometimes muffins can be a little heavy with refined sugars and fats but this version, adapted from Michelle Cranston, redresses the balance...a little. The grated pear add natural sweetness and keep the muffins moist and fluffy.
Pear and Blueberry Muffins
250g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
60g tablespoons honey
1 tablespoon caster sugar
45g melted butter
1 pear, peeled and grated
3/4 cup milk
Preheat the oven to 180°C/350°F.
Whisk the eggs with the honey, caster sugar, milk and melted butter until combined. Gently stir in the grated pear and blueberries.
Add the cinnamon to the flour and baking powder and sift well before adding to the wet mixture. Fold through lightly taking care not to overwork the mixture. Stop as soon as it's just combined.
Place spoonfuls of the mix into greased and/or lined muffin tins. I used mini muffin tins and made about 36 muffins.
Cook until golden, puffed and cook through.
Cool slightly before removing form tin.
Tagged with Muffins