I had some ripe pears in the fruit basket, more and more often my son is wanting to eat his food using his own hands, and I had a craving (non-pregnancy related!) for a sweet desert that the adults in the house could drizzle with vanilla icecream. The pear and honey muffins were quite moist and my son loved them. I think he feels like a big boy eating them on his own. The addition of honey is up to you and so, I have suggested adding it at the end of the recipe if you so wish.
- 3-4 ripe pears
- 1 1/4 cup of self-raising flour
- 1 cup of plain flour
- 1 tsp of cinnamon
- 1/3 a cup of brown sugar
- 2 eggs
- 1.5 cups of milk
- 1 tsp of vanilla essence
- 125g of unsalted butter (melted)
- Honey (optional)
Method for pear and honey muffins
Step 1. Pre-heat oven to 200-210 degrees Celsius.
Step 2. Spray 12 hole muffin tin with oil spray.
Step 3. Sift flours and cinnamon in a large bowl and then stir in sugar and pear. Whisk eggs, milk and vanilla in a small bowl and poor into dry mixture. Add melted butter and stir with a spoon until combined but not overly mixed. Mixture will be lumpy. Add honey if desired and give a quick mix.
Step 4. Spoon mixture into tin, filling each until 3/4 full. Cook for 30 minutes or until skewer comes out clean.
Step 5. Leave in tin for 5 minutes and then serve.
Mixture makes 12 muffins and enough left over for 2 ramekins worth for mum and dad (who can be excused for topping with some vanilla ice-cream).
Ambre is a first time mum to a beautiful little boy, an economist and a working mother. I am trying to navigate my way through this strange new world one day at a time. To see all of Ambre’s articles and recipes, click here.