I came back from a brisk early autumn morning running session yesterday and had a craving for a warm moist muffin (or 2!). So, these were born from a mix of muffin recipes, cafe inspiration and a need to make them interesting enough for the kids to want to try them. The latter being the reason for the "surprise" and the fact that I again have many an Easter egg left over from the chocolate excesses of Easter (see my previous Easter posts on Chocolate Prune Muffins and Double Chocolate Muffins).
100g raw sugar
3 medium pears (giving about 300g peeled and cored pear - doesn't have to be exact)
60g canola oil (or vegetable/sunflower oil)
120g Self Raising Flour
100g Wholemeal Flour
1tsp baking powder
2 tblspn extra raw sugar
1/2 tspn extra cinnamon
12 mini Easter eggs (unwrapped)
1. Preheat oven to 180C.
2. Grease or line a 12 cup muffin tin.
3. Add sugar to TM bowl. Grind for 3 seconds on speed 9 to make caster sugar. Set aside.
4. Add pears to TM bowl. Chop for 3 seconds on speed 5. Set aside.
5. Add egg, oil and milk to TM bowl. Mix for 10 seconds on speed 5.
6. Add flours, baking powder, cinnamon and caster sugar to TM bowl. Mix for 5 seconds on speed 4. Scrape down sides with spatula.
7. Add chopped pears to TM bowl. Mix for 10 seconds on reverse speed 2 with aid of spatula.
8. Spoon two tablespoons of mixture into each muffin hole. Then place an Easter egg into the middle of each. Spoon remaining batter over the eggs to cover them.
9. Combine extra sugar and cinnamon. Sprinkle over the top of the muffins.
10. Bake in preheated oven for 25-30 minutes, until tops spring back when you touch them.
11. Leave to cool for 5 minutes or until you can safely remove them from the tin.
12. Place on baking rack to cool or enjoy them warm with a hot cup of tea!
Variation: Instead of having one chocolate egg in the middle, you could just add chocolate chips throughout the muffin, by adding 50-100g milk chocolate buds (or broken easter eggs) when adding the pear.