These gooey muffins are delicious warm when the toffee is still melty – you can reheat them in the microwave
Prep:10 mins
Makes 12
300g self-raising flour1 tsp baking powder2 tsp ground cinnamon85g golden caster sugar250ml milk2 eggs, beaten100g butter, melted2 ripe pears, peeled and cut into small chunks100g soft toffee, chopped into pieces25g flaked almond
STEP 1Heat oven to 200C/fan 180C/gas 6. Line a 12-hole deep muffin tin with paper cases. Tip the flour, baking powder, cinnamon and a pinch of salt into a large bowl, then stir in the sugar. Mix together the milk, eggs and melted butter in a large jug and pour into the dry mix all at once, along with the pears and a third of the toffee pieces. Stir briefly until just beginning to combine – the batter should still be quite lumpy and have streaks of flour.STEP 2Divide the mixture between the cases, then sprinkle with the remaining toffee and the flaked almonds. Bake for 25-30 mins until the muffins are risen, golden and feel firm when pressed (the molten toffee will be extremely hot so be careful not to touch it). Remove from the tin to a wire rack to cool.
