Pear, date and stilton muffins

Ingredients

• 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

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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