Crunchy Top Breakfast Muffins

Ingredients

Topping

  • 50 g butter
  • 30 ml Rhodes Honey
  • 250 ml (1 C) muesli

Muffins

  • 500 ml (2 C) self-raising flour
  • 5 ml (1 t) ground ginger
  • 190 ml (¾ C) caster sugar
  • 1 x 410 g can Rhodes Pear Halves in Syrup, drained and chopped
  • 80 g butter, melted
  • 250 ml (1 C) buttermilk
  • 2 eggs

Method

  1. In a small saucepan melt together the butter and the Rhodes Honey.
  2. Add the muesli and stir well to mix.
  3. Set aside.
  4. Sift the flour into a large mixing bowl.
  5. Add the ground ginger and the caster sugar.
  6. Add the chopped Rhodes Pear Halves, and mix lightly.
  7. In a separate bowl, whisk the melted butter, buttermilk and eggs together.
  8. Stir the egg mixture into the pear mixture until just combined. Do not overmix.
  9. Spoon the mixture into the holes of a muffin pan that has been lined with paper muffin cups.
  10. Sprinkle the muesli topping over the tops of the muffins.
  11. Bake the muffins in an oven that has been preheated to 180˚C for 20 minutes or until the muffins are well risen and golden.
  12. Transfer the muffins from the tray to a wire rack and leave to cool.

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