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

Preheat oven to 180 oc or 160 oc fan

Chop the pear finely and place in a saucepan with the ginger. Cook on a medium heat till soft (about 10 mins). Allow to cool. Sieve the flour and baking powder into a large mixing bowl and add the seeds and linseed and wheat germ. In a measuring jug or separate bowl, whisk the egg with a fork, add maple syrup and chocolate. Mix well and add cooled pear.

Add the wet ingredients into the bowl of dry ingredients and mix well – don't be too rough. 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. Cook in oven for 20 mins. You know when they are done when you stick a skewer in and it comes out fairly dry.