Petitchef

Pear, date and stilton muffins

Dessert
12 servings
15 min
23 min
Very Easy

Ingredients

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

Preparation

  • 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

Photos

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

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