300g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
85g golden caster sugar
2 eggs, beaten
100g butter, melted
2 ripe Williams or Packham pears, peeled and cut into small chunks
100g soft toffee, chopped
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Heat oven to 200C/fan 180C/gas 6. Line a deep muffin tin with paper cases.
- Mix the flour, baking powder, cinnamon and a pinch of salt together in a large bowl, then stir in the sugar.
- Mix the milk, eggs and melted butter in a large jug and pour into the dry mix, along with the pears and a third of the toffee pieces.
- Stir until just beginning to combine – the batter should still be quite lumpy and have streaks of flour.
- Divide the mixture between the cases, and sprinkle with the remaining toffee.
- Bake for 25-30 minutes until the muffins are risen, golden and feel firm when pressed (the toffee on top will be extremely hot so be careful not to touch it).
- Remove from the tin to a wire rack to cool.