Christmas Breakfast Muffins

Light, fluffy and delicious, these muffins are a simple to make Christmassy treat any day of the year!

Method

Preheat the oven to 200C/180Cfan/gas 6. Place paper muffin cases in a muffin tray.
In a large bowl, mix the two flours together with the baking powder, sugar, spices and cranberries.
Cut the pear into small cubes and add to the bowl.
Warm the butter and the Lyle’s Golden Syrup in the microwave for 1 minute until melted, and stir together; beat the milk and egg, then add both of these mixtures to the bowl.
Stir until just combined, do not worry about a few lumps.
Spoon into the paper cases sprinkle and bake for 20 minutes until well risen and golden.

Tip: use dried cherries if preferred to cranberries

Ingredients

Plain Wholemeal Flour 85g
Plain Flour 115g
Baking Powder 3 Tsp
Tate & Lyle Demerara Sugar 75g
Ground Cinnamon 1 Tsp
Mixed Spice ½ Tsp
Dried Cranberries 150g
Medium Pear, Peeled 1
Butter 50g
Lyle's Golden Syrup 2 Tbsp
Milk 150 Ml
Large Free-range Egg 1

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