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Pear & Hazelnut Muffins

These easy muffins are made in minutes, and perfect for lunchboxes or coffee-time treats.

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Ingredients

Makes 10

300g Shipton Mill organic white spelt flour

11/2 tbsp baking powder

125g light muscovado sugar

2 medium eggs, beaten

175ml milk

100ml sunflower oil

grated zest 1 medium orange

1 ripe conference pear (175g), cored and diced

75g hazelnuts, roughly chopped

Method

1. Preheat the oven to 190°C/375°F/Gas 5. Place 10 large muffin wraps or cases in a muffin tray.

2. Sieve together flour, baking powder and sugar. Beat together the eggs, milk and oil, then stir into the dry ingredients. Stir in the orange zest, pear and hazelnuts.

3. Spoon the batter into the cases and bake for about 25 minutes or until firm and golden. Cool on a wire rack.

Added by: Christine L


Tags: Spelt Muffins CakeNpastry

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Shipton Mill Cookbook – A Handful of Flour

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A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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