PEAR MUFFINS WITH GOLDEN CARAMEL 2 small Bosc pears 2 cups self-raising flour 1 cup sugar 2 eggs 125g unsalted butter, melted 2/3 cup reduced-fat milk 4 dried pear halves, chopped 30g pecans, roughly chopped GOLDEN CARAMEL 1 cup sugar 1 cup water

Heat oven to 400°F. Peel, core and quarter pears. Chop up 6 of the quarters. Thinly slice remaining 2 quarters to decorate muffins. Sift flour, add sugar and make a well in the center. Beat together eggs, butter and milk, and pour mixture into the well. Fold until just combined, then fold in dried pear, pecans and chopped pear. Divide the mixture among 12 greased muffin holes and decorate with slices of pear. Cook in oven 25-30 minutes or until cooked when tester by skewer.

GOLDEN CARAMEL: Dissolve sugar in the water over low heat, then rapidly boil for about 6 minutes or until mixture is a golden color. Remove from heat and carefully stir in another 1/3 cup water (be careful: this will spit, so protect your hands and arms). Remove muffins from pan and serve drizzled with caramel.

Makes 12.

Per muffin: 11.9g fat, 367 calories.

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