pear and oatmeal yoghurt muffins

makes 18

olive oil spray, for greasing

300 g (10½ oz/2 cups) plain (all-purpose) flour

3 teaspoons baking powder

½ teaspoon bicarbonate of soda (baking soda)

1 teaspoon mixed (pumpkin pie) spice or ground cinnamon

65 g (2½ oz/²/₃ cup) rolled (porridge) oats

110 g (3¾ oz/½ cup) caster (superfine) sugar

2 ripe pears or apples, cored and diced with skin on

2 free-range eggs, lightly beaten

375 g (13 oz/1½ cups) mixed berry or strawberry yoghurt

125 ml (4 fl oz/½ cup) vegetable oil

Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 12-hole standard 125 ml (4 fl oz/½ cup) capacity muffin tin with olive oil spray.

Sift the flour, baking powder, bicarbonate of soda and mixed spice into a large bowl. Stir in the oats, sugar and pear.

In a separate bowl, put the egg, yoghurt and vegetable oil and stir well to combine. Add to the dry ingredients and stir until just combined.

Divide the mixture evenly between the muffin holes and bake for 15–20 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Remove from the oven and turn out onto a wire rack to cool slightly. Serve warm or at room temperature.