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