My entry this week is a fruit-filled muffin with a wholesome side. To offset the stodginess of wholemeal flour, I've packed them pear, raspberries and walnuts - the raspberry adding a welcome burst of colour.
[Makes 12 regular sized muffins]
300 grams wholemeal flour
2 teaspoons baking powder
50 grams brown sugar
2 pears, cored and diced (about 200 grams)
50 grams walnuts, roughly chopped
1 cup milk
80 grams melted butter, cooled
Place the flour and baking powder into a bowl, along with the sugar. Give it a stir before tumbling in the diced pears and walnuts - keep stirring to spread them evenly through the flour.
Whisk together the eggs and milk - pour this into the mix, along with the melted butter. Stir quickly to amalgamate before folding in the raspberries - it is important not to work the mixture too much at this stage as you will break the raspberries.
Scoop the batter into muffin cases and bake in a pre-heated 170°C oven until golden and cooked through - around 20 to 30 minutes.
When cooked place on wire racks to cool - finish off with a dusting of icing sugar.
I did say these were fruit-filled and indeed, when you break them in two, you'll see those vibrant raspberries and lovely chunks of soft pear.