Medlar Muffin recipe

These soft, wholemeal muffins are filled with warm and comforting flavours of medlars and are topped with lightly spiced mascarpone icing. Medlars - known as the ugly fruit are well worth discovering. They bring a deliciously mild tang to these sweet treats.

Not familiar with Medlars? Check out my blog on all about medlars and how to use them. Recipe below is reserved for members.

Medlar Muffins recipe

This recipe for simple muffins requires raw, fruit puree from bletted medlars. You can find out how to; blet, process and puree this fruit at the end of my post on; How to use Medlars.

This recipe for simple muffins requires raw, fruit puree from bletted medlars. You can find out how to; blet, process and puree this fruit at the end of my post on; How to use Medlars.

Makes 10

Ingredients

• 250g flour (175g wholemeal, 75g white)
• 100g soft brown sugar
• 2 tsp baking powder
• 1 large egg, beaten
• 125g medlar puree
• 50g melted butter

For the topping

• 150g mascarpone cheese
• 50g medlar puree
• 1 tbsp soft brown sugar
• Zest of half an orange (optional)
• 1/2 tsp ground cinnamon (optional)

Heat the oven to 190°C/170 °C fan/375°F and grease or place paper cases in a 12 hole cup cake or muffin tin. In a large bowl mix the flour, sugar and baking powder. In a small saucepan, melt the butter on a low heat and put aside. Beat the egg and add to the flour, followed by the medlar puree and the melted butter. Stir well.

Evenly scoop the mixture into the cake holes and bake for about 18 minutes, or until a skewer comes out clean. Take out of the oven and allow to sit for 10 minutes before removing from the tins and allowing to cool.

In a small bowl, blend the mascarpone, medlar puree, sugar, orange zest and cinnamon. Combine well. Use a piping bag to top each muffin with a swirl of icing or use a flat knife to smother each muffin top. Eat within 2-3 days.

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