I told you I loved pear! This time round I’ve thrown pieces into a muffin mix along with lemon juice and zest to create a delicately flavoured treat. Muffins are usually best eaten the day they are made but I had one of these three days later and it tasted just as good!
Pear & Lemon Muffins
- 270ml whole milk
- 3 tablespoons lemon juice
- 375g plain flour
- 1 teaspoon bicarbonate of soda
- 270g caster sugar
- zest of 2 unwaxed lemons
- 300g pears (e.g. Conference, Concorde or William)
- 90ml sunflower oil
- 2 medium eggs, beaten
Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5. Grease the flat part of a 12-hole muffin tin, then fill with paper cases.
Combine the milk and lemon juice in a jug and set aside for at least five minutes. Sift the flour and bicarbonate of soda into a large bowl then stir in the sugar and lemon zest.
Peel the pears, then quarter and core. Starting at the thin end, cut each quarter into 5mm slices. Once halfway down, slice the piece of pear in half lengthways then cut each piece into 5mm pieces as before. Add to the bowl with the dry ingredients and stir to combine.
Add the oil to the jug with the milk and stir in, followed by the beaten eggs. Pour the wet ingredients into the bowl with the dry ingredients and fold together using a rubber spatula or large metal spoon. Take great caution not to overmix, once the mixture has just come together (yes there maybe some lumps of flour!) stop folding and spoon the mixture into the cases.
Bake in the preheated oven for 25-30 minutes until spilling over the edges and golden-brown (an inserted skewer should come out clean). Cool in the tin for 10 minutes then transfer to a wire rack to cool completely, or serve warm.