Pear, Raspberry and Walnut Wholemeal Muffins

I'm hosting Weekend Herb Blogging and there's still time to join in. You can find all the details in the hosting post.

My entry this week is a fruit-filled muffin with a wholesome side. To offset the stodginess of wholemeal flour, I've packed them pear, raspberries and walnuts - the raspberry adding a welcome burst of colour.



Pear, Raspberry and Walnut Wholemeal Muffins
[Makes 12 regular sized muffins]

300 grams wholemeal flour
2 teaspoons baking powder
50 grams brown sugar
2 pears, cored and diced (about 200 grams)
50 grams walnuts, roughly chopped 2 eggs
1 cup milk
80 grams melted butter, cooled 100 grams raspberries, fresh or frozen

Place the flour and baking powder into a bowl, along with the sugar. Give it a stir before tumbling in the diced pears and walnuts - keep stirring to spread them evenly through the flour.

Whisk together the eggs and milk - pour this into the mix, along with the melted butter. Stir quickly to amalgamate before folding in the raspberries -  it is important not to work the mixture too much at this stage as you will break the raspberries.

Scoop the batter into muffin cases and bake in a pre-heated 170°C oven until golden and cooked through - around 20 to 30 minutes.

When cooked place on wire racks to cool - finish off with a dusting of icing sugar.



I did say these were fruit-filled and indeed, when you break them in two, you'll see those vibrant raspberries and lovely chunks of soft pear.