Chocolate Pear and Pecan Muffins
Search results for Chocolate Pear and Pecan Muffins
Ingredients
What you need
150g CADBURY Milk Melts
125g butter
½ cup milk
1/3 cup brown sugar
2 eggs, lightly beaten
11/3 cups flour
1/3 cup CADBURY Bournville Cocoa
1½ teaspoons baking powder
1 teaspoons ginger
½ teaspoon bicarbonate soda
1 large pear, cored and finely chopped
¾ cup chopped pecan nuts, roasted
Icing sugar, for dusting
150g CADBURY Milk Melts
125g butter
½ cup milk
1/3 cup brown sugar
2 eggs, lightly beaten
11/3 cups flour
1/3 cup CADBURY Bournville Cocoa
1½ teaspoons baking powder
1 teaspoons ginger
½ teaspoon bicarbonate soda
1 large pear, cored and finely chopped
¾ cup chopped pecan nuts, roasted
Icing sugar, for dusting
Chocolate Pear and Pecan Muffins
Search results for Chocolate Pear and Pecan MuffinsIngredients
What you need
150g CADBURY Milk Melts
125g butter
½ cup milk
1/3 cup brown sugar
2 eggs, lightly beaten
11/3 cups flour
1/3 cup CADBURY Bournville Cocoa
1½ teaspoons baking powder
1 teaspoons ginger
½ teaspoon bicarbonate soda
1 large pear, cored and finely chopped
¾ cup chopped pecan nuts, roasted
Icing sugar, for dusting
150g CADBURY Milk Melts
125g butter
½ cup milk
1/3 cup brown sugar
2 eggs, lightly beaten
11/3 cups flour
1/3 cup CADBURY Bournville Cocoa
1½ teaspoons baking powder
1 teaspoons ginger
½ teaspoon bicarbonate soda
1 large pear, cored and finely chopped
¾ cup chopped pecan nuts, roasted
Icing sugar, for dusting
These chocolate pear muffins are generous in size and are perfect to pack and take to work or on a picnic. Roasting the pecan nuts just enhances their flavour, mmm!
Method
1. PLACE the chocolate and butter in a saucepan and gently heat, stirring occasionally, until melted and smooth. Cool slightly.
2. ADD the milk, sugar and eggs and stir to combine. Sift together the flour, cocoa, baking powder, ginger and bicarbonate soda, fold through the chocolate mixture and mix until just combined. Fold through the pear and pecans. Spoon the mixture into 6 x 1/3 cup capacity paper lined muffins pans.
3. BAKE in a moderate oven 180°C for 20-30 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required. Dust with icing sugar prior to serving.
2. ADD the milk, sugar and eggs and stir to combine. Sift together the flour, cocoa, baking powder, ginger and bicarbonate soda, fold through the chocolate mixture and mix until just combined. Fold through the pear and pecans. Spoon the mixture into 6 x 1/3 cup capacity paper lined muffins pans.
3. BAKE in a moderate oven 180°C for 20-30 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required. Dust with icing sugar prior to serving.
