Banana + Pear Muffins

These muffins are moist and super light texture.

Ingredients - 5 large muffins
2 over ripened bananas
2 small over ripened pears (skin off)
1 x-large egg
70g butter
2 tsp cinnamon powder
1 tsp nutmeg powder
Pinch of seasalt
1/4 cup raw/castor sugar
1/2 tsp baking powder
1 3/4 cup self raising flour
1/3 cup milk
1/2 lemon - juice

Preparation
Butter sides and line 5 ramekins/muffin baking tray with baking paper.
Preheat oven to 200deg C (fan force).
Cut butter into small squares and place on a heated plate - this will warm up butter and melt nicely.

Mash bananas and pears, and mix with the lemon juice, a bit of cinnamon and sugar (fruit mixture).
(The lemon juice keeps the fruits looking fresh in colour)
Mix all the flour, seasalt, remaining cinnamon, nutmeg powder, with most of sugar (dry mixture).
Make a well in the dry mixture. Pour melted butter, and using a fork, gently combine the ingredients, until crumbly breadcrumbs like texture.
Whisk egg till pale yellow, add milk, whisk till foamy, then add sugar and whisk (egg mixture).
Pour fruit mixture and milk mixture into the buttered dry mixture.
Slowly stir with large metal spoon until flour evenly moistened. Do not over stir or whisk, to prevent flour from "glutenising".
Pour mixture into the ramekins.
Bake for 17 minutes.
Remove from over, and cool on rack for 1 hour before eating.

Options: Stir in a dozen or so of dark chocolate chips into the middle, and have melted choc chip banana muffin!

Bon Appetite!