• Method

  1. Preheat oven to 200C/180Fan/Gas 6
  2. Line a muffin tray with 12 paper cases
  3. Make your topping first by melting the butter, then adding the sugar, syrup and oats. Mix well to combine, then set aside to cool.
  4. Sieve the flour and bicarbonate of soda into a large bowl, add the caster sugar and stir in lightly.
  5. Melt the butter. Whisk the egg and milk together then add in the melted butter. Add the chopped stem ginger and pears to the flour, mix in the egg, butter and milk, then mix and combine together quickly using a fork. Do not beat or over mix as this will affect the rise when baking.
  6. Spoon this into the muffin cases and sprinkle the topping over the muffins.
  7. Bake in the oven for 18 to 20 minutes until golden on top and firm to touch.
  8. Allow to cool a little They are lovely served warm.

This recipe was created by Irene Goddard, owner of Wyvis Boutique Boutique Bed & Breakfast in Tillicoultry in Clackmannanshire. Irene has been running a B&B with the support of her husband Terry for 30 years. Irene and Terry really enjoy welcoming guests from all over the world into their family home and sharing Scottish food and recipes.

Irene sources the best produce and ingredients from local suppliers, including from Wyvis’s colourful garden whenever possible, and she takes pride in knowing the provenance of the extensive range of Scottish produce on their breakfast menu.

Wyvis is VisitScotland 5 Star Gold Graded, and has received the Taste Our Best Award for Food, Drink and Hospitality, as well as being a regional finalist in the Thistle Awards in the Most Hospitable Bed and Breakfast category.

Visit Wyvis Boutique Bed & Breakfast

 

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