Method:
1. Preheat a fan oven to 175°C. Line or lightly grease a 10-cavity muffin tin. Dice the pear evenly and keep raspberries chilled/frozen until required.
2. Combine wholemeal flour, plain flour, KWERKY, baking powder, bicarbonate and flavouring until evenly mixed.
3. Whisk egg, water, rapeseed oil and sugar separately. Add to the dry ingredients and fold just until a uniform batter forms.
4. Fold through the pear and raspberries carefully so the fruit remains distributed without excessive crushing. Deposit evenly into 10 cavities.
5. Bake for 35 minutes at 175°C fan, until evenly risen, lightly coloured and set through the centre. Check doneness with a clean skewer/probe before removal.
6. Cool fully on racks before packing/service. Portion as 10 muffins and follow validated FSMS/HACCP controls for cooling, storage, allergens and date coding.
