Pear and Walnut Muffins

 30 Minutes

 Pear and Walnut 

Muffins

Serves 4

Instructions:

• 250 g (8 oz) plain flour
• 100 g (3½ oz) dark soft brown sugar
• 1 teaspoon baking powder
• ¾ teaspoon bicarbonate of soda
• ½ teaspoon ground cinnamon
• 50 g (2 oz) walnut pieces, chopped
• 250 ml (8 fl oz) plain yogurt
• 50 g (2 oz) butter, melted
• 2 large eggs, beaten
• 2 canned pear halves in juice, diced
• 2 tablespoons honey, warmed, to serve (optional)

Instructions:

1. Preheat the oven to 180°C, Gas Mark 4. Mix the dry ingredients together in a large bowl. Whisk the remaining ingredients together in another bowl. Now pour the wet ingredients into the dry and stir with a large spoon until just combined.
2. Use the mixture to fill a 12-hole muffin tin lined with paper cases and bake in the preheated oven for 15-18 minutes, until risen and golden. Cool a little on a wire rack, then serve drizzled with warmed honey, if desired.

20 Minutes Cinnamon- Baked

Pears with

Walnuts 

1. Gently warm 50 grams butter, 2 tablespoons honey and ½ teaspoon ground cinnamon in a pan until melted and smooth. Meanwhile, peel, halve and core 4 ripe but firm pears and place, cut sides down, in a snug-fitting ovenproof dish.
2. Scatter with 50 grams chopped walnuts, drizzle with the warm sauce and bake in a preheated oven, 190°C, Gas Mark 5, for 15 minutes until warmed through and slightly softened. Serve with bought muffins, if desired

10 Minutes Warm Honeyed Pears with Walnuts

1. Place 50 grams butter, 2 tablespoons honey and ½ teaspoon ground cinnamon in pan, and warm gently until melted and smooth. Drain 2 × 400 q (13 oz) cans pear halves in juice, then slice thickly and arrange in shallow bowls.
2. Pour over the warmed buttery honey and serve scattered with the walnut pieces.