Blackberry, Pear and Pecan Muffins

Ingredients

300g self-raising flour
135g brown sugar
1 tsp ground cinnamon
1/2 tsp bicarb soda
1 1/2 firm medium pears, cored and sliced (skin on)
2 x 125g punnets Driscoll’s blackberries
75g pecans, coarsely chopped, plus extra for sprinkling
2 eggs
180mL milk
150g unsalted butter, melted and cooled
2 tsp freshly squeezed lemon juice
Finely grated zest of a lemon

Method

Preheat oven to 190 C. Lightly grease or line a 12-hole muffin tray with paper liners, or baking paper.

Place flour, sugar, cinnamon and bicarb soda in a medium bowl and whisk to combine. Add the pear, blackberries and pecans, stir to coat.

In a separate bowl, whisk eggs, milk, butter, lemon juice and zest together. Add wet ingredients to the dry, using a large spoon fold the mixture to combine and make a slightly lumpy batter.

Do not overmix, or your muffins will end up dense.

Spoon mixture into prepared muffin tray, piling it up to fill completely. Scatter a few chopped pecans over the tops.

Bake for 25 minutes, or until risen and golden brown. Gently press the top of the muffins, if they spring back, they are ready.

Cool in the tray for 10 minutes. Transfer to a wire rack to cool completely.

Serve warm, or at room temperature. Muffins are best eaten the day they are baked, but will stay fresh in an air-tight container for 3-4 days. If more than 2 days old, gently warm before serving; freeze for up to 2 months.

Credits: Driscoll’s

Photo Credits: Driscoll's