Pear, chocolate and hazelnut muffins by Jassy Davis
These yummy muffins are dairy-free and suitable for Vegans. They are best eaten warm or cold - not hot - on the day they're baked, but they will also freeze for up to three months. Defrost and warm through in a low oven for 10 minutes before serving.
Prep time: 30 minutes
Cook time: 35 minutes
400g pears, peeled and roughly chopped
125g wholemeal self-raising flour
2 tsp baking powder
50g soft light brown sugar
100g 70% cocoa solids vegan chocolate, chopped
75ml sunflower oil
150ml sweetened soya milk
1. Preheat the oven to gas mark 4/180°C/fan oven 160°C. Line deep muffin tins with muffin cases or squares of greaseproof paper (if you're using the paper, grease the tins with a little sunflower oil).
2. Place the hazelnuts on a baking tray and toast in the oven for 10 minutes, shaking the tray occasionally, until the skins are flaking. Rub the skins off and place three-quarters of the hazelnuts in a food processor. Blitz to make a fine powder. Roughly chop the remaining hazelnuts and set aside.
3. Heat three-quarters of the pears in a pan with two tbsp water, covered, until they\'re soft and pulpy. Puree with a handheld blender and set aside. Sift the flour into a mixing bowl and tip any bran that gets caught in the sieve into the bowl. Sift in the baking powder.
4. Stir in the sugar, ground hazelnuts, the remaining chopped pears and most of the chocolate. Whisk the sunflower oil and soya milk into the pear puree and stir this into the dry ingredients.
5. Divide the batter between the muffin cases and scatter over the remaining chopped hazelnuts and chocolate. Bake for 30-35 minutes or until golden and firm to the touch. Serve the muffins warm or cold.