Healthy Breakfast Muffins with Sweet Roasted Pears and White Chocolate Chips Recipe

When you are as busy as I am, having something I can grab and eat on the go is incredibly useful. These sort-of healthy breakfast muffins have delicious oats, sweet pears and yummy white chocolate chips. You do need proper muffin cases for these or they may overflow (unless you dig muffin tops in which case – top away!)

Makes: 12 muffins

Ingredients
250g self-raising flour
100g soft brown sugar
1/2 tsp bicarbonate of soda
pinch of salt
220ml milk
100g softened unsalted butter
100g oats
50g ground almonds
3 medium eggs
50g Willie Cacao white chocolate chopped roughly

3 *firm* pears peeled and cut into small cubes
3 tbsp honey
25g butter, melted
Handful of flaked almonds

Instructions
Preheat the oven to 180c/170C fan and line a muffin tin with 12 muffin cases (not cupcake cases – muffin cases from Lakeland or Sainsbusys are taller)
Gently warm the 25g of butter and the honey together in a small saucepan over low heat
Put the cubes of pear into a roasting dish and use a pastry brush to cover the pear with the melted butter and honey mixture but don’t just pour it over
Heat the pear in the oven for 30 mins and take out to cool (do not add hot pear to this recipe)
Sift together the flour, bicarbonate of soda and salt together
Add sifted mix to oats and ground almonds in a bowl and stir to combine.
Beat butter and sugar together
Mix the 3 eggs and milk together with a fork in a separate bowl then add to the butter and sugar mix
Add the wet bowl to the dry bowl and stir together with a wooden spoon (or, you know, something, dough hook – something) until just mixed in
Add the white chocolate chunks and roasted pear to the muffin batter and gently stir in
Spoon the mix into the muffin cases to around 80g – 100g each and bake in the oven for 20 – 25 mins
Cool then sprinkle with flaked almond and/or icing sugar if desired