I love muffins, I will walk over broken glass with a burning, oily rag in my pants for a great muffin.

So that’s why I don’t make them that much, I instead prefer to find them ‘at source’. I’ll haunt farmer’s markets and seek out the comfy set lady with rosy cheeks, silver bunned hair and flour dusted fingers…. she will have a mountain of muffins wrapped around her like a warm Saturday morning duvet, she will know her art, she will know her craft and she will know me…maybe not by name but she will know why I stand before her. Muffins……..

WHAT YOU NEED – Makes 6

110 grams butter

80 grams of soft brown sugar

2 medium eggs

110 grams self-raising flour

1 tps baking powder

2 tbs cinnnamon

2 over ripe pears chunked

75 mls pear liqueur

1 tbs caster sugar

HOW YOU DO IT:

Step1: Getting the ball rolling –  cream the butter and sugar together using an electric hand whisk make sure you start with room temp butter for ease of use so leave it out of the fridge for about 1 hour before starting.

Step2: Next add in the eggs one at a time and now switch to a hand whisk and slowly combine everything – to fast or aggressive and your mix will split.

Step3: Combine everything well for at least 3-4 minutes then add the flour, cinnamon and baking powder. Finally add the castor sugar, liqueur and chunked pears and mix well until you have a consistent sludge (sorry, but this is the best way to describe what you are looking for.

Step4: Crank up the oven at this point to 180c then spoon the mix into 6 paper muffin cases then set these into 6 pot muffin tray.

Step5: Bake for about 20 minutes or until the muffins are golden brown – best way to check is to slide a small sharp knife into the centre of the muffin and if it draws out clean then they are done.

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