A bog-standard muffin is chocolate, blueberry, blackberry; this is a bit different. It's called a muffin but is more of a cake – something to have with a cup of tea in the afternoon. (You will need some muffin moulds.)
3 medium free-range eggs
125g/4oz natural yogurt
75g/3oz butter, melted
2 comice pears, peeled and finely chopped
50g/2oz cooked chestnuts, finely chopped
250g/8oz plain flour
2 heaped tsp baking powder
125g/4oz caster sugar
125ml/4fl oz milk
2 tsp mixed spice
For the crumble
75g/3oz rolled oats
1 tsp cinnamon
2 tbsp demerara sugar
50g/2oz unsalted butter, melted
Preheat the oven to 180C/350F/Gas4. Mix the eggs, yoghurt, milk and melted butter together with the chopped pear. Mix the chestnuts, flour, mixed spice, baking powder and sugar together.
Fold the wet ingredients into the dry ingredients and mix until just combined. Grease some muffin moulds and fill with mix. For the crumble, combine all of the ingredients and mix well.
Sprinkle the crumble on top of each muffin using your hands. Bake for 15-20 minutes until pale-golden.