The perfect morning or afternoon tea treat, bake a batch of these delicious pear, raspberry and choc chip muffins over the weekend and enjoy with a cuppa!
Makes 6 large muffins
1 1/3 cups plain flour
1 teaspoon baking powder
1/2 cup caster sugar
100g milk, white or dark chocolate chips
125g unsalted butter, melted
1 cup buttermilk
2 eggs, lightly beaten
1 small pear, peeled, cored and chopped
150g frozen raspberries
icing sugar, for dusting
1. Sift dry ingredients into a large bowl and stir in choc chips.
2. Whisk together butter, buttermilk and eggs and using a large
metal spoon fold into dry ingredients until nearly combined and
lumps of flour are still visible. Gently fold in pear and
raspberries until just combined.
3. Spoon mixture into 6 paper case lined 3/4 cup capacity Texas
muffin pans. Bake at 180°C for 40-45 minutes or until golden
and cooked through. Cool for 5 minutes in pan before removing
and cooling on a wire rack.
4. Dust icing sugar over muffins before serving.
What’s your favourite muffin recipe?