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

Hints 'n' Tips

Accompaniment

Louis Jadot Macon Blanc - Featured BBC 2 What to eat now

Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.