Christmas Breakfast Muffins
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
85g plain wholemeal flour
115g plain flour
3 tsp baking powder
75g Tate and Lyle Demerara sugar
1 tsp ground cinnamon
½ tsp mixed spice
150g dried cranberries
1 medium pear, peeled
50g butter
2 tbsp Lyle’s Golden Syrup
150ml milk
1 large free-range egg
115g plain flour
3 tsp baking powder
75g Tate and Lyle Demerara sugar
1 tsp ground cinnamon
½ tsp mixed spice
150g dried cranberries
1 medium pear, peeled
50g butter
2 tbsp Lyle’s Golden Syrup
150ml milk
1 large free-range egg
Method:
Preheat the oven to 200C/180Cfan/gas 6. Place paper muffin cases in a muffin tray.
In a large bowl, mix the two flours together with the baking powder, sugar, spices and cranberries.
Cut the pear into small dice and add to the bowl. Warm the butter and the Lyle’s Golden Syrup in the microwave for 1 minute until melted, and stir together; beat the milk and egg, then add both of these mixtures to the bowl.
Stir until just combined, do not worry about a few lumps.
Spoon into the paper cases sprinkle and bake for 20 minutes until well risen and golden.
Tip: use dried cherries if preferred
