Muffins with Pear and Cranberries
- 200g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 150g caster sugar
- Pinch of salt
- 200ml milk
- 1 egg, beaten
- 60g butter, melted
- 1 Conference pear, or other sweet variety, peeled and chopped
- 50g cranberry jam
Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Mix the flour, baking powder, baking soda, sugar, and salt in a bowl.
In a separate bowl mix together the milk, egg and melted butter. Pour the milk mixture into the dry ingredients, and combine together.
Mix the pieces of pear and the cranberry jam with the batter.
Divide half the mixture evenly between the cups of the muffin tray and bake for 10 minutes.
Remove the muffins from the tray and allow to cool on a rack. Repeat for the second batch of muffins