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Chocolate and Pear Muffins

Description Recipe

Muffins flavoured with pear puree, and with a dark chocolate centre. Yummy!

Yield: 12 muffins

300g (10oz) self-raising flour
2
Tbspns cocoa
125g (4oz) castor sugar
1 ½
cups (375ml, 12 fl oz) pear puree (about 3 ripe pears, cored and chopped-I left the skin on)
2
eggs
150g (5oz) butter, softened
6
squares of dark chocolate, each chopped in half (0r, if the squares are little, 12 whole squares)

1. Heat oven to 200C (400F, gas mark 6). Grease a 12 hole muffin tin. Sift the dry ingredients together. Make a well in the centre.

2. Puree pears (if not already done). Add in the eggs, one at a time, blending them in, and then blend in the softened butter. Make sure the mixture is quite smooth.

3. Add the pear mixture to the dry ingredients, and mix gently to combine. DO NOT over-mix, or your muffins will end up tough and springy. The batter should be lumpy.

4. Spoon the batter into the muffin holes. Push a bit of chocolate into each muffin, and then stick it in the oven for 20–25 minutes or until risen and golden and beginning to come away from the side of the tin.