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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

Ingredients

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

Method

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?