Pear & Maple Muffins Topped with Pecan Crumble

Ingredients:

 

Crumble Topping:

60g wholewheat flour

60g oats

60g pecans

40g brown sugar

1/2 tsp spice

50g melted butter

 

Muffins:

50mls maple syrup

2 tsp vanilla

120ml buttermilk

2 eggs

100g plain flour

100g wholewheat flour

100g oats

2.5 tsp baking powder

120g butter

120g brown sugar

150g pear

1/2 tsp spice

 

Method:

 

Crumble Topping: Chop the pecans, melt the butter and combine all the dry ingredients and nuts in a bowl . Pour in the melted butter and stir really well until all combined to form a buttery crumb.

 

Muffins: Preheat the oven to 180? fan, 200?, gas 6. Line the muffin tin with muffin cases.

Combine the wet ingredients in a jug - measure in the butter milk, splash in the vanilla, drizzle in the maple syrup, crack in the eggs and which until all combined.

 

Blitz the oats into a flour. Combine the oats, wholewheat and flour together with the brown sugar, baking powder and spice. Drain the pears, pat dry and dice. Melt the butter. Combine the melted butter with the dry ingredients, stir in the pears and then stir in the wet ingredients.

 

Using 2 spoons, pour the mixture into the muffin cases. Top with the spiced crumble.

Bake for 25 minutes. Serve warm for a break with a cuppa or a breakfast on the go.