The time I made apple and granola muffins.

I am not a breakfast person, I’ll eat it, but there is much I don’t like so my choices are very limited. The other day I was thumbing through my latest cookbook purchase, Gordon Ramsay’s Ultimate Home Cooking, and found a recipe for pear and granola muffins. I had some pears from the last fruit and veg box I had delivered so I was excited to use them.

As it turned out my my kids ate the pears so I used apples in their place. They were delicious.

Pear and Crunchy Granola Muffins

300g self-raising flour, sifted

1 tsp baking powder

1 tsp ground cinnamon

Pinch of sea salt

125g light brown sugar

250ml whole milk

2 eggs, beaten

100g butter, melted

2 small ripe pears*, peeled, cored and cut into small pieces

100g crunchy granola

*I used 2 small apples, peeled, cored and cut into small pieces

• Preheat the oven to 180ºC/Gas 4 and line a couple of muffin trays with paper cases.

• Sift the flour, baking powder, cinnamon and salt into a large bowl, then stir in the sugar.

• Whisk the milk, eggs and butter together in a large jug, then pour into the dry ingredients and mix well. Stir in the pears and half the granola.

• Divide the batter between the muffin cases, and sprinkle the top of each one with the remaining granola.

• Bake for 25–30 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for 5 minutes before serving warm or at room temperature.

Don’t overmix your ingredients or the muffins will come out dense.

They are fabulous warm from the oven, but just as delicious the next day with a cup of tea.

Wish you were here,

xoxo