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£8/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Line a 12-hole muffin tin with muffin cases. In a large bowl, use an electric hand mixer to beat together the butter and sugar until light and fluffy (about 5 minutes). Beat in the egg until smooth and combined.
Sift the flour into a bowl, then use a fork to whisk in the bicarb, baking powder, salt and Ovaltine. Using a large metal spoon, fold into the butter mixture with the buttermilk until just combined (do not overmix). Gently fold in most of the pears and chocolate (reserving some of each to decorate). Divide the mixture between the muffin cases, sprinkle with the remaining pear and chocolate chunks, and bake for 20-25 minutes until slightly risen, cooked through and a skewer comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Typical values per serving when made using specific products in recipe
Energy | 938kJ/ 224kcals |
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Fat | 9.7g |
Saturated Fat | 5.9g |
Carbohydrates | 30g |
Sugars | 19g |
Fibre | 2.3g |
Protein | 3.4g |
Salt | 0.5g |
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