Spiced Pear & Walnut Muffins

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A Muffin ~ a type of quick bread that originated in America and portioned for one person. Traditionally eaten for breakfast but these days so very popular especially the sweet variations, with a lovely cup of coffee or tea.

I went back to its roots and thought I would make my version of a breakfast fruit muffin. I used walnuts as they are one of the healthiest nuts available and are an antioxidant. Aswell as proven to lower blood pressure and cholesterol

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So a perfect choice to start the day and what fruit marries well with walnuts? Pear! A match made in nature!

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I felt the need to spice the muffins up so I used mixed spice to warm up the soul. I also reduced the sugar and fat content but this hasn’t had any effect on the taste or consistency! This muffin will definitely set you up for the day! I’ve just had one this morning and I’m still going. A great winner all round! Enjoy, much love D x

INGREDIENTS

250g self raising flour
1 tsp baking powder
60g caster sugar
1 tbsp golden syrup
1 tsp mixed spice heaped
200g grated pear
70g walnut chopped
100ml natural yoghurt
2 free range eggs beaten
50g melted butter
50ml-70ml milk

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METHOD

• Preheat oven to 190°c/375°f/gas mark 5, grease a 12 hole muffin pan

• Mix the flour, baking powder, sugar and mixed spice together. Add the yoghurt, eggs,syrup and milk and stir until combined. Stir in the melted butter

• Fold in the grated pear and chopped walnuts. The batter should be a drop like consistency

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• Fill the muffin pan and bake for 20-30 minutes until the muffin tops are nice and golden

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Walnuts are healthy! a great read 🙂

Pear & walnut bread with a butterscotch glaze

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Pear and walnut is a great combination in a salad so I thought it would be perfect in a dessert bread. The butterscotch glaze, I’m sure will remind you of your childhood if your grandparents were anything like mine. They always had butterscotch sweets to hand! And our parents could never say no to having them when they were given…

To be naughty once you’ve made the bread..you most likely will have some glaze left over which made a lovely dipping sauce as I found and indulged in. Enjoy x

INGREDIENTS

125g brown sugar
160g natural yoghurt
2 eggs
1 tsp vanilla extract
250g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp cinnamon powder
2 medium pears cubed 1 cm pieces
50g chopped walnuts

Butterscotch glaze
2 tbsp butter
2 1/2 tbsp brown sugar
1 1/2 tbsp milk
2-3 tbsp icing sugar

METHOD

• Preheat oven to 180c/350f/gas mark 4. Put the sugar, eggs, yoghurt and vanilla into a large mixing bowl and using an electric mixer on low. Combine all the ingredients well for approximately 2 minutes

• Mix in the flour, cinnamon, baking powder, soda of bicarbonate and salt. Lastly fold in the pear and walnuts

• Grease a loaf tin 9in x 5in x 3in and pour in the mixture into the tin. Bake for 50-60 minutes. Make sure a skewer comes out clean when poked into the middle of the bread. Take bread out after 30 minutes and place on a cooling rack to cool down completely

• To make the butterscotch glaze. Melt the butter and brown sugar, bring to the boil for 2 minutes whilst stirring continuously. Slow the heat down, add the milk and bring to the boil again. Let it bubble for a couple of minutes then take off the heat and set aside to cool

• Once cool, mix in the icing sugar and stir thoroughly to get all the lumps out. If glaze is too thick then add a little milk and if too thin then add a little more icing sugar

• The best bit comes when you drizzle the glaze all over your loaf! Ummm yummy!! Now grab yourself a cup of tea and serve yourself up a scrumptious slice!!!

Recipe inspired by Caramel glazed apple bread by pass the sushi

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