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Walnut and Pear Muffins

A community recipe by snowy

Not tested or verified by Nigella.com

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Introduction

A delicious muffin which is a family favourite.

Ingredients

Serves: Makes 6 large or 12 small Muff

Metric Cups

180 millilitres milk
2 tablespoons vegetable oil
1 egg (lightly beaten)
225 grams self-raising flour
150 grams demerara sugar
½ teaspoon salt
½ teaspoon ground cinnamon
1 large pear (firm but ripe)
50 grams walnuts (coarsely chopped)
1 tablespoon white sugar

6⅓ fluid ounces milk
2 tablespoons vegetable oil
1 egg (lightly beaten)
8 ounces self-rising flour
5 ounces turbinado sugar
½ teaspoon salt
½ teaspoon ground cinnamon
1 large pear (firm but ripe)
2 ounces walnuts (coarsely chopped)
1 tablespoon granulated sugar

Method

Walnut and Pear Muffins is a community recipe submitted by snowy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200C/ 400F /Gas Mark 6 and lightly grease a 6 or 12 hole muffin tin.

Put the milk, oil and egg in a small mixing bowl and whisk to blend.

Set aside. Remove the cores from the pears, but leave the skin on then chop the flesh into 12mm/ ½ -inch pieces. Set aside.

Place the flour, sugar, salt and cinnamon in a large mixing bowl; stir to combine, then add the chopped pear and walnuts and toss to coat and distribute evenly throughout the mixture.

Make a well in the centre of the flour mixture then pour in the egg mixture and stir until just moistened. Do not over mix.

Divide the mixture between the greased muffin cups [or muffin cases], sprinkle with the white sugar and bake for 15-20 minutes, or until a cake tester inserted in the centre comes out clean.