Walnut Pear Muffins Veg CD CBF 40mins

Makes 6 large or 12 small Muffins Cold Vegetarian Fruit Nuts Cakes

Ingredients
180ml/6fl.oz. milk
2 tbsp Vegetable Oil
1 Egg, lightly beaten
225g/8oz Self Raising Flour
150g/+5oz Demerara Sugar
ï¿½ teasp Salt
ï¿½ teasp Ground Cinnamon
1 Large Firm but ripe Pear
50g/2oz coarsely chopped Walnuts
1 tablespoon sugar

Instructions

1. Preheat the oven to 200C, 400F Gas Mark 6 and lightly grease a 6 or 12 hole muffin tin.

2. Place the milk, oil and egg in a small mixing bowl and whisk to thorough blend. Set aside.

3. Remove the cores from the pears but leave the skin on then chop the flesh into 12mm/ ï¿½ -inch pieces. Set aside.

4. Place the flour, sugar, salt and cinnamon in a large mixing bowl, stir to combine then add the chopped pear and walnuts and toss to coat and distribute evenly throughout the mixture.

5. Make a well in the centre of the flour mixture then pour in the egg mixture and stir until just moistened. Do not over mix.

6. Divide the mixture between the greased muffin cups sprinkle with the white sugar and bake for 20 - 25 minutes, or until a wooden pick inserted in centre comes out clean.

Remove muffins from tin and cool on a wire rack.

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat ï¿½ To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in - The incorporation of fat into flour. Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe

	Oven
	Mixing Bowl
	Wooden Spoon
	Wire Rack

Tips, Options and Substitutions

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