300g Shipton Mill organic white spelt flour
11/2 tbsp baking powder
125g light muscovado sugar
2 medium eggs, beaten
100ml sunflower oil
grated zest 1 medium orange
1 ripe conference pear (175g), cored and diced
75g hazelnuts, roughly chopped
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.