Pear and Toffee Cupcakes

They're not beautiful but that detracts nothing :) Sorry for the very long break.

Pear and Toffee Cupcakes
Serves: 12
Prep time: 15 minutes
Cooking temp: Gas 6, 200C
Cooking time: 25 mins

Ingredients
 300g self raising flour
1 tsp baking powder
2 tsp cinnamon
85g golden caster sugar
250 ml milk
2 large eggs
100g melted butter
2 large ripe pears
100g toffees
Granola or nuts to top

Method

1. Preheat the oven and  line a 12 hole muffin tray with cases. Chop up the toffees at a minimum into quarters, or preferably smaller, and slice the pears into small chunks (peeled and cored)

   

   Louise is well aware that these pears aren't peeled. Shhhhh

2.  Tip the flour, baking powder, cinnamon and sugar into a large bowl and make a well in the centre.
3. Combine the milk, eggs and melted butter and whisk, then add to the dry mix with the pear and  a third of the toffee, to make  a lumpy batter
4. Spoon between the cases, filling them almost to the top. Sprinkle over the remaining toffee and add a little granola/oats/almonds nuts to the top (anything to add crunch)
   

   

   I have 3/4 the recipe here to make just 8 so ignore that

5. Bake for 25 mins until golden, risen and the toffee has melted. Leave to cool slightly but eat whilst warm (or you can quickly reheat in the microwave for a few seconds)