Pear, date and stilton muffins

12 servings
15 min
23 min
Very Easy


Number of serving: 12
340 g plain flour (a scant 2 1/2 cups or 12 ounces)

170 g caster sugar (a scant 1 1/4 cups or 6 ounces)

1 tablespoon baking powder

1/4 teaspoon salt

220 g tin of pears in juice, drained

100 g sunflower oil (3 1/2 ounces)

2 large eggs

50 g pitted dates, chopped (about 2 ounces)

70 g stilton cheese, crumbled (2 1/2 ounces)

50 g of chopped toasted walnuts (1 3/4 ounces)

To top:

12 walnuts, roughly chopped


  • Preheat the oven to 200C/400F. Line a 12 cup medium/large muffin tin with paper liners, or butter well and flour lightly. Set aside.
  • Whisk the flour, sugar, baking powder and salt together in a large bowl.
  • Puree the drained pears in a blender or food processor and then scrape into a medium sized bowl with a rubber spatula. Beat in the oil and eggs until well combined.
  • Add the pear mixture to the dry mixture, folding together with a metal spoon, just until all the dry ingredients are moistened.
  • Fold in the dates, cheese and chopped toasted walnuts. Spoon into the prepared muffin cups dividing it equally amongst the 12 cups. Sprinkle the 12 chopped walnuts on top evenly.
  • Bake for 22 to 24 minutes, until well risen and a deep golden brown. The tops should spring back when gently touched.
  • Transfer to a wire rack to cool for a bit before serving


Pear, Date and Stilton Muffins, photo 1Pear, Date and Stilton Muffins, photo 2Pear, Date and Stilton Muffins, photo 3Pear, Date and Stilton Muffins, photo 4Pear, Date and Stilton Muffins, photo 5

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