Autumnal Pear, Fig & Cheddar Muffins
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
- 230g/8.12ozs. plain all purpose flour
- 20g/0.7ozs. cornflour/fine cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 100ml/3.5fl oz. flavourless oil
- 150g/5ozs. brown sugar
- 75ml/2.65ozs. buttermilk
- 2 eggs
- 4 smallish pears, cored and diced (you can also replace half the pears with figs if you want)
- 200g/7ozs. cheddar cheese, grated
- 3-5 figs, quartered or cut into sixths depending on size
- 2 persimmons, cut into sections
- Icing or confectioners sugar to decorate
Step 1 - Preheat oven to 130C/266F (yes very low). Line a 12 cup muffin tray with liners. In a large bowl, whisk the flour, cornflour, baking powder and bicarb. In a jug measure the oil, brown sugar, buttermilk and eggs and whisk to combine. Make a well in the flour and using a spatula gently mix in the wet mixture but do not overmix.
Step 2 - Fold in the pears and cheese and mix to combine. Scoop into the prepared liners using an ice cream scoop. Bake for 30 minutes or until a skewer inserted comes out clean. Cool.
Step 3 - Slice up the figs and persimmon and place on top of the muffins. Sift icing sugar over the top.