Spiced Pear and Apple Muffins

• I have promised myself that this is the last batch of muffins I am going to make for one month! Why? Because it is time to kick in my New Year's Resolution! I've waited until February for this.

• Are you one of those people that manages to break their resolutions on January 1st? or are you a die hard, true to your word, amazingly resolute person?

 How is it possible to battle the bulge when you have a great plate of deliciously spicy muffins staring at you every time you go to the fridge or freezer. So for one month I declare my place to be cake, muffin and dessert free (unless it is very,very low calorie) so I can get back to my intermittent fasting.

Don't get me wrong; most of the sweetness in these muffins comes from the fruit, but it is so very tempting to scoff more than enough for ones good.  If you have resolve - can withstand the temptation, then I think you should make at least one batch. Call a friend, visit your neighbours or have yourself a delicious morning get together. Whichever way you choose to share these, I am absolutely certain they will be a definite hit.

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  Spiced Pear and Apple Muffin

• Ingredients

• 2 eggs
• 100ml vegetable oil
• 180ml semi-skimmed milk
• 60g  light soft brown sugar
• 60g caster sugar
• 300g  self raising flour
• 1tsp rounded, ground ginger
• 1tsp rounded, ground cinnamon
• 1 large cooking apple (Granny Smith) peeled and diced
• 1 - 2 pears peeled and diced
• 100ml  maple syrup - optional

This made 12 good sized muffins

Preheat oven to 200°C, fan 180°C/ 350 º Line a muffin tray with paper muffin cases or you can cut up baking paper and line the muffin pan.

Using a whisk, beat egg in a large bowl with the oil and milk. Add the two sugars and whisk until dissolved.

Sift flour, ginger and cinnamon into another bowl. Add the diced apples and pears to the flour mixture and stir through.

Use a wooden spoon, combine the egg mixture with the flour, ginger, cinnamon and fruit. Fill the muffin cases two thirds full and bake in the middle of the oven for 20-25 minutes until lightly golden and cooked through.

 Transfer to a cooling rack. You can either leave the muffins to cool down completely or if you decide to use Maple Syrup, take a skewer or tooth pick and prick holes in the top of each muffin, while they are still warm. Trickle maple syrup over each muffin allowing it to sink through the holes and into the centre. Leave to cool or eat while still warm.