It’s my birthday today and I baked some cakes to take into work, as the tradition is the birthday person provides the treats!

Toffee Pear Muffins (Makes 12)

photo hellomagazine.com

150g butter
150ml milk
3 large eggs
8 tbsp carnation caramel (tinned)
100g light brown soft sugar, plus extra for sprinkling
300g self-raising flour
1 heaped tsp baking powder
2 large ripe but firm pears, (cored, peeled, chopped into small pieces)
1 rounded tbsp porridge oats

Preheat the oven to 200°C / Gas 6 and line a 12-hole muffin tin with paper cases.

Melt the butter gently over a low heat in a small pan and leave to cool slightly. In a large mixing bowl, whisk together milk, eggs, 2 tbsp of caramel, brown sugar and cooled melted butter.

Sift in the flour and baking powder, whisk together. Scatter the chopped pear over the top and using a spoon, gently fold it in until just combined.

Divide the mixture into the muffin cases. Sprinkle each muffin with a little extra sugar and a few porridge oats then bake in the preheated oven for 30-35 mins or until they are risen and lightly golden.

Leave the muffins to cool for 10 minutes or so then, using a sharp knife, cut a small cross in the top of each muffin and spoon half a teaspoon of caramel into each one. Leave it to settle, then add another ½ teaspoon to sit on top.

Eat the muffins while still warm!