THE DAIRY KITCHEN
Pear, Raspberry and Choc Chip Love Muffins
By THE DAIRY KITCHEN
Makes
6
Difficulty
Easy
Preparation
15 MINS
Cooking
40 MINS
Full of pear, raspberry and choc chips these muffins make a lovely treat to savour with a coffee or tea.
Ingredients
1 1/3 cups plain flour1 teaspoon baking powder
1/2 cup caster sugar
100g milk, white or dark chocolate chips
125g unsalted butter, melted
1 cup buttermilk
2 eggs, lightly beaten
1 small pear, peeled, cored and chopped
150g frozen raspberries
For Serving
icing sugar
Handy Tips
The 'secret' to well-made muffins , is not to over-mix the mixture. Be light handed, work quickly and always use a large metal spoon when folding in ingredients.
Muffins are best made and served on the same day. If making ahead, muffins can be warmed in a microwave before serving.
Recipe can be made in 12 x 1/3 cup capacity muffin pans, if desired, just reduce the cooking time to about 20-25 minutes.
Method
- Sift dry ingredients into a large bowl and stir in choc chips.
- Whisk together butter, buttermilk and eggs and using a large metal spoon fold into dry ingredients until nearly combined and lumps of flour are still visible. Gently fold in pear and raspberries until just combined.
- Spoon mixture into 6 paper case lined 3/4 cup capacity Texas muffin pans. Bake at 180°C for 40-45 minutes or until golden and cooked through. Cool for 5 minutes in pan before removing and cooling on a wire rack.
- Dust icing sugar over muffins before serving.
