These muffins have soft, caramelised pieces of pear, perfect for a cold winter’s day.
For the caramelised pears:
- 20gr water
- 80gr sugar
- 3 pears (600gr peeled and cored)
For the muffin batter:
- 150gr milk
- 60gr melted butter
- 1 large egg
- 200gr flour
- 1/2 tsp baking soda
- 1 tbs paking powder
- 40gr moist brown sugar
- 1/8th tsp cinnamon
Combine the water and sugar in a thick based sauce pan. Heat without stirring until a deep caramel forms. Don’t allow it to become too dark or it will become bitter. Add the pears and leave to simmer until the juice has evaporated and a thick caramel sauce remains.
Combine the wet ingredients: milk, butter and egg.
Combine the dry ingredients: flour, baking soda, baking powder, sugar and cinnamon.
With a spatula or wooden spoon: stir the wet ingredients into the dry ingredients until just combined – lumps in the batter are fine.
Briefly stir in the caramelised pears.
Scoop the batter into muffin cases.
Bake for 20-25 minutes on 200°C.