Pear and cinnamon mascarpone muffins recipe

Time

20-40 minutes

Serves

Makes 12

Ingredients

• 3 small (or 2 large) pears, peeled, cored and diced into 1cm cubes
• 2 tsp cinnamon powder, divided
• 145g butter, melted
• 2 eggs
• 250g mascarpone
• 1/2 cup greek yoghurt
• 1 tsp vanilla extract
• 3 cups plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate soda
• 1 cup caster sugar
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Method

Preheat an oven to 180°C. Line a 12 hole muffin tin with paper liners.

Place the diced pear into a bowl and add 1 tsp of the cinnamon powder, stir through and set aside.

Whisk together the melted butter, eggs, mascarpone, yoghurt and vanilla. In a separate bowl whisk together the flour, baking powder, bicarbonate soda and caster sugar. Pour the wet ingredients into the dry and using a spoon stir together, adding the pears right at the end.

Divide the mixture evenly amongst the muffin holes and bake for 25-30 minutes, or until the top is golden and the muffins are cooked through.

Serve warm or at room temperature. Can be frozen.