• Preparation Time; 20 minutes
• Cooking time; 18 minutes

Ingredients:

• 40g dried cranberries
• Two tablespoons boiling water
• Three small ripe pears
• 300g plain flour
• Three teaspoons of baking powder
• One teaspoon of ground cinnamon
• Half a teaspoon of grated nutmeg
• 125g caster sugar, plus extra for sprinkling
• 50g butter, melted
• Three tablespoons olive oil
• Three eggs
• 150g low-fat natural yoghurt

Life is a series of natural and spontaneous changes, do not resist them; that only creates sorrow. Let reality, let things flow forward naturally in whatever way they like.

– Lao Tzu

Preparation:

1. Put the cranberries in a cup, add the boiling water and leave to soak for 10 minutes; meanwhile, quarter, core, peel and dice the pears.
2. Place the flour, baking powder, spices and sugar in a mixing bowl, fork the melted butter, oil, eggs and yoghurt together in another bowl then combine with the flour mixture.
3. Drain the cranberry, add to the flour mixture with the pears and mix briefly then spoon into paper muffin cases arranged in a 12-hole deep muffin tin and sprinkle with a little extra caster sugar
4. Bake in a preheated oven, 200^oC, set time for 15 minutes until well risen and golden, leave to cool in the tin for 5 minutes then transfer to a wire rack, and serve warm or cold, they are best eaten on the day they are made.