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Blackberries, pears and pecans complement each other perfectly in these scrumptious muffins. Bake a batch next time you’re invited to brunch, and you’ll be guaranteed a repeat invite!
Preheat oven to 190 °C. Lightly grease or line a 12-hole (1/2 cup/125 ml capacity) muffin tray with paper liners or baking paper.
Place the flour, sugar, cinnamon and bicarb soda in a medium bowl and whisk to combine. Add the pear, blackberries and pecans and stir to coat. In a separate bowl, whisk the eggs, milk, butter, lemon juice and zest together. Add the wet ingredients to the dry ingredients. Using a large spoon, fold the mixture to just combine and make a slightly lumpy batter. Do not over mix or your muffins will end up dense. Spoon the mixture into the prepared muffin holes, piling it up to fill completely. Scatter a few chopped pecans over the tops.
Bake for 25 minutes, or until risen and golden brown. Gently press the top of the muffins and if they spring back, they are ready. Cool in the tray for 10 minutes. Transfer onto a wire rack to cool completely. Serve warm or at room temperature. Muffins are best eaten the day they are baked but will stay fresh in an airtight container for 3-4 days. If more than 2 days old gently warm before serving. Freeze for up to 2 months, defrost and gently warm before serving.
2 cups (300 g) self-raising flour
¾ cup (135 g) brown sugar
1 teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
1½ firm medium pears, cored & sliced (skin on)
2 x 125 g punnets (250 g) Driscoll’s blackberries
¾ cup (75 g) pecans, coarsely chopped, plus extra for sprinkling
¾ cup (180 ml) milk
150 g unsalted butter, melted & cooled
2 teaspoons freshly squeezed lemon juice
finely grated zest of 1 lemon