Raspberries and Pear Muffin Loaf

This muffin loaf is a gorgeous cake. Follow the simple steps below and eat it while it’s warm.

The silkiest batter and no lumps to destroy. No creaming of butter, basically this muffin loaf is a doozy to make and it is delicious! You can use what ever combination of fruit and chocolates you may want but I had a punnet of raspberries and an over ripe pear and so history was made. I musd admit that for me it’s fruit OR chocolate but I don’t mix them at all. I got this recipe from Karyn Ryan who looks after Irish Baking Adventures which is a pretty awesome baking blog! 

Ingredients: 

• 250 g of plain flour;
• 100 g of caster sugar;
• 1 teaspoon of baking powder;
• 2 large eggs;
• 1 teaspoon of vanilla extract;
• 250 ml of milk;
• 50 cl of vegetable oil;
• 1 punnet of raspberries;
• 1 pear. 

Method: 

• You need to make sure your oven is really hot so pre-heat it to 200 C or gas mark 8.
• Use two separate bowls. Leave the raspberries and pear to one side for now.
• In the first bowl mix all your dry ingredients and in your second one mix all your wet ingredients.
• You can then combine the two together but don’t over beat it or anything. You will get an incredibly silky and shiny batter.
• Add your raspberries and your peeled and chopped pear and place in the oven.
• After 10 min bring down the heat to 180 C or gas mark 6 and cook for another 30 min.
• Do the knife test and leave it in the oven until it’s cooked.
• Leave it to cool down on a tray before cutting it.