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Walnut and Pear Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A delicious muffin which is a family favourite.

A delicious muffin which is a family favourite.

Ingredients

Serves: Makes 6 large or 12 small Muff

Metric Cups
  • 180 millilitres milk
  • 2 tablespoons vegetable oil
  • 1 egg (lightly beaten)
  • 225 grams self-raising flour
  • 150 grams demerara sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 large pear (firm but ripe)
  • 50 grams walnuts (coarsely chopped)
  • 1 tablespoon white sugar
  • 6⅓ fluid ounce milk
  • 2 tablespoons vegetable oil
  • 1 egg (lightly beaten)
  • 8 ounces self-raising flour
  • 5 ounces turbinado sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 large pear (firm but ripe)
  • 2 ounces walnuts (coarsely chopped)
  • 1 tablespoon granulated sugar

Method

Walnut and Pear Muffins is a community recipe submitted by snowy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200C/ 400F /Gas Mark 6 and lightly grease a 6 or 12 hole muffin tin.
  • Put the milk, oil and egg in a small mixing bowl and whisk to blend.
  • Set aside. Remove the cores from the pears, but leave the skin on then chop the flesh into 12mm/ ½ -inch pieces. Set aside.
  • Place the flour, sugar, salt and cinnamon in a large mixing bowl; stir to combine, then add the chopped pear and walnuts and toss to coat and distribute evenly throughout the mixture.
  • Make a well in the centre of the flour mixture then pour in the egg mixture and stir until just moistened. Do not over mix.
  • Divide the mixture between the greased muffin cups [or muffin cases], sprinkle with the white sugar and bake for 15-20 minutes, or until a cake tester inserted in the centre comes out clean.
  • Remove muffins from tin and cool on a wire rack.
  • Preheat the oven to 200C/ 400F /Gas Mark 6 and lightly grease a 6 or 12 hole muffin tin.
  • Put the milk, oil and egg in a small mixing bowl and whisk to blend.
  • Set aside. Remove the cores from the pears, but leave the skin on then chop the flesh into 12mm/ ½ -inch pieces. Set aside.
  • Place the flour, sugar, salt and cinnamon in a large mixing bowl; stir to combine, then add the chopped pear and walnuts and toss to coat and distribute evenly throughout the mixture.
  • Make a well in the centre of the flour mixture then pour in the egg mixture and stir until just moistened. Do not over mix.
  • Divide the mixture between the greased muffin cups [or muffin cases], sprinkle with the granulated sugar and bake for 15-20 minutes, or until a cake tester inserted in the centre comes out clean.
  • Remove muffins from tin and cool on a wire rack.
  • Tell us what you think