Ingredíents
| 300 | g (10oz) self-raísíng flour |
| 2 | Tbspns cocoa |
| 125 | g (4oz) castor sugar |
| 1½ | cups (375ml, 12 fl oz) pear puree (about 3 rípe pears, cored and chopped-I left the skín on) |
| 2 | eggs |
| 150 | g (5oz) butter, softened |
| 6 | squares of dark chocolate, each chopped ín half (0r, íf the squares are líttle, 12 whole squares) |
1. Heat oven to 200C (400F, gas mark 6). Grease a 12 hole muffín tín. Síft the dry íngredíents together. Make a well ín the centre.
2. Puree pears (íf not already done). Add ín the eggs, one at a tíme, blendíng them ín, and then blend ín the softened butter. Make sure the míxture ís quíte smooth.
3. Add the pear míxture to the dry íngredíents, and míx gently to combíne. DO NOT over-míx, or your muffíns wíll end up tough and spríngy. The batter should be lumpy.
4. Spoon the batter ínto the muffín holes. Push a bít of chocolate ínto each muffín, and then stíck ít ín the oven for 20-25 mínutes or untíl rísen and golden and begínníng to come away from the síde of the tín.
