Ingredients

• 1 cup of wholemeal flour
• 1 tablespoon sunflower seeds
• 1 tablespoon pumpkin seeds
• ¼ heaped teaspoon baking powder
• 1 tablespoon ground linseed and/or wheat germ (optional)
• 3 ripe pears
• ½ inch root ginger (optional)
• 2 large squares 70% dark chocolate (roughly chopped)
• 1 egg
• 1 tablespoon honey or maple syrup

Instructions

1. Preheat oven to 180 oc or 160 oc fan
2. Chop the pear finely and place in a saucepan with the ginger.
3. Cook on a medium heat till soft (about 10 mins). Allow to cool.
4. Sieve the flour and baking powder into a large mixing bowl and add the seeds and linseed and wheat germ.
5. In a measuring jug or separate bowl, whisk the egg with a fork, add maple syrup and chocolate. Mix well and add cooled pear.
6. Add the wet ingredients into the bowl of dry ingredients and mix well – don't be too rough.
7. Scoop into a lightly oiled muffin tray – I make 6 with this recipe but if you want to make 9 or 12 smaller ones feel free.
8. Cook in oven for 20 mins.
9. You know when they are done when you stick a skewer in and it comes out fairly dry.