Pear Recipe: Simple Pear Muffins

As you may be aware, we have been FORAGING recently! We love going out and finding things that we can collect and eat. Learning about nature, our environment and the seasons as we go along. We even came together made a little video (see below) to share all our best Foraging Tips & Trick. Truly inspired. We now have a handful of pears to use up and were looking around for what pear recipes to try, when of course  I thought – our Foragers Cake. Foragers cake is perfect, as you can make as little or as much as you like – depending on what fruit you have. Also you can add different fruit to different corners of your cake. Meaning you can make the most of what you have. As we had four small pears, I decided to make Pear Muffins using this recipe and as always, this is a great recipe for Cooking With Kids!

Pear RecipesThe Foragers Cakes works on the principle, that you weigh your eggs in their shell and use that weight for your flour, butter and eggs. We used:

  • 2 eggs = 120g
  • 120 g self raising flour
  • 120g butter at room temp
  • 120g of sugar

Pear Recipe Method:

  • Preheat the oven to 180C
  • Mix it all together until you have  smooth dough. Add a splash of milk if necessary (we rarely do).
  • Meanwhile and slice your fruit.
  • Spoon your mixture into your cupcake cases (we made 11 in the end).
  • Add all the sliced fruit on top. Place it close together, it will sink into your cake a little and also add to the moistness
  • Pop into the oven until golden, usually 20-25 min for cupakes


Now to our Foraging Tips & Tricks


Have an ABUNDANCE of Blackberries? Check out this lovely round up of Blackberry recipes to really get your mouth watering!

Author: Maggy Woodley

Easy Chocolate Cupcake Recipe

We need some cupcakes in a hurry, and I didn’t have much in the cupboard save for the “standard” ingredients.  I decided that this easy chocolate cupcake recipe always goes down well. And whipped up a batch in no time!  This is based on the “equal measures” foragers cake, where you weigh the eggs first and go from there, but it isn’t an exact science, so take our measures as approximates.


  • 2 eggs (weighed, in our case: 130g)
  • 130g self raising flour
  • 130g sugar (we used demarer sugar as I was out of ordinary sugar)
  • 130g unsalted softened butter
  • 40g cocoa powder
  • 125ml of milk
Preheat the oven to 180C.
Prepare 12 muffin cases in a muffin tray.


  1. Ahem.. bung it all in your mixing bowl and mix well!!! (Surely this is the really makes this an easy chocolate cupcake recipe?!)
  2. Divide into muffin cases and bake for approx 15-20min, do check on them and check with a knife to see if ready (i.e. if the knife comes out clean you are ready to go).
  3. Remove, let cool briefly and then put on a rack to fully cool down.

Eat plain or decorate.