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Pear, Walnut and Maple Muffins

3 March 2010

Many months ago, I went to a café and I ate a pear, walnut and maple muffin – which turned out to be the most amazing muffin I had ever tasted. It was so good that I felt, in that moment, that if I died right then, my life would still have been complete.

muffin_pear-maple

So of course, I went home and googled for a similar muffin recipe.

I managed to find and test 2 recipes – but they just weren’t great. I have since tried 4 more times, changing the recipes slightly, in order to perfect the PERFECT Pear, Walnut and Maple Muffin.

The different thing about this recipe below is, it uses maple syrup instead of sugar. I did try different variations, half maple, half brown sugar. I even tried with an extra egg, less flour, less milk, more butter.

I think I’ve got it right! Hope you enjoy it!

Pear, Walnut and Maple Muffins

1 ½ cups self raising flour

½ teaspoon of baking power

¼ teaspoon cinnamon

60g butter, melted

½ cup of pure maple syrup

1 egg, beaten

½ cup milk

2 small pears, cored and diced

½ cup walnuts, chopped

Method

1. Line a muffin pan with 10 paper cases.

2. Sift flour, baking powder and cinnamon into a mixing bowl. Add maple syrup, butter, egg and milk, and stir until just combined.

3. Mix pear and walnuts into the mixture.

4. Spoon into prepared pans and bake in a moderate oven 180C for 25 minutes or until cooked when tested.

(Pure maple syrup is a bit expensive, but it really does taste amazing!)