Pear, oat and honey muffins

Makes 12 muffins.

Hands-on time 10 minutes, oven time 25-30 minutes

• 250g wholemeal flour
• 75g rolled oats, plus a few extra to decorate
• 2 tsp baking powder
• 1 tbsp ground ginger
• 2 large free-range eggs, lightly beaten
• 125ml sunflower oil
• 1 tsp vanilla extract
• 150ml runny honey
• 1 medium ripe but firm pear, grated (about 100g)
• 250g Skyr honey
• 65g pecan nuts, roughly chopped

You’ll also need…

• 12-hole muffin tin and cases

1. Heat the oven to 180C/160C fan/gas 4 and line the muffin tin with the cases.
2. In a large mixing bowl, combine the flour, oats, baking powder and ground ginger. In a jug whisk together the eggs, oil, vanilla and honey. Make a well in the centre of the dry ingredients, add the egg mixture and stir in, then mix in the grated pear, Skyr honey and chopped pecans.
3. Divide the mixture evenly between the cases, sprinkle a few extra oats over each muffin, then bake for 25-30 minutes or until a skewer pushed into the centre comes out clean. Cool on a wire rack.
4. Eat as they are or serve topped with a dollop of your favourite Skyr.