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Pear and Crunchy Granola Muffins

These muffins are the perfect snack for on the go.


  • 300g self-raising flour, sifted

  • 1 tsp baking powder

  • 1 tsp ground cinnamon

  • Pinch of sea salt

  • 125g light muscovado sugar

  • 250ml whole milk

  • 2 free-range eggs, beaten

  • 100g butter, melted

  • 2 small ripe pears, peeled, cored and cut into small pieces

  • 100g crunchy granola


  • 1.

    Preheat the oven to 180ºC/Gas 4 and line a couple of muffin trays with paper cases.

  • 2.

    Sift the flour, baking powder, cinnamon and salt into a large bowl, then stir in the sugar. Whisk the milk, eggs and butter together in a large jug, then pour into the dry ingredients and mix well. Stir in the pears and half the granola.

  • 3.

    Divide the batter between the muffin cases, and sprinkle the top of each one with the remaining granola.

  • 4.

    Bake for 25–30 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for 5 minutes before serving warm or at room temperature.

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