Recipe for Damson, Pear and Walnut Muffins
These muffins freeze well and can be defrosted overnight for breakfast
Makes 12 large muffins
150g unsweetened breakfast flakes (I use buckwheat and rice based flakes)
250g plain flour
150g natural yogurt
50ml milk
1tsp baking powder
125g unrefined or golden caster sugar
2 large eggs
30g vegetable oil
1 large firm pear (or 2 smaller pears)
200g damsons, stones removed and cut into eights
1 tsp allspice
30g chopped walnuts
A pinch of salt
Preheat the oven to 200C / 400 F.
Grease the muffin tray (I use a bit of olive oil spread wiped around the cases using baking parchment).
Weigh out and combine the dry ingredients in a large bowl (the cereal flakes, flour, sugar, baking powder, allspice, walnuts and salt).
Combine the yogurt, milk, oil and eggs in a second bowl and mix gently with a fork.
Grate the pear and squeeze out and discard any excess liquid. Add the pear and chopped damsons to the dry ingredients.
Pour the wet ingredients into the dry and combine gently with a spoon. The usual advice for muffins is not to over-mix, however dry, floury patches where the mixture hasn’t been mixed sufficiently are also good to avoid.
Divide the mixture equally across the muffin tray cases. Cook for 20 minutes then turn the oven temp down to 180C / 350 F and cook for another 10 minutes.