PEAR AND CRUNCHY GRANOLA MUFFINS
The American muffin has well and truly taken over from its doughy English counterpart, and since spending more time in the States, the whole family has developed a taste for them. I like these ones because they aren’t as sweet as some and the crunchy muesli topping gives them an even healthier feel. And the beauty of this recipe is that you can make the batter, refrigerate it the night before you need it, then mix it again in the morning and bake! Great at any time of day, from breakfast through elevenses to afternoon tea.