Pear, Walnut & Goats Cheese Breakfast Buns

Pear, Walnut and Capricorn Somerset Goats Cheese Breakfast Buns

Delicious savoury breakfast buns that can be made in the morning and just popped into the oven for 20 minutes. Not only are these great for breakfast or brunch, but they make a great accompaniment to go with soup and stews, or with salads; as well as being a nice change for the lunch box or a picnic.

Prep time: 5 minutes Cook time: 20 minutes

Ingredients

375g self raising flour
150g chopped walnuts
1 teaspoon cracked black pepper
½ teaspoon sea salt
100g Capricorn Somerset Goats Cheese® (cut into small cubes)

2 large pears (peeled, cored and cut into small chunks)
2 large eggs, beaten
125ml rapeseed oil (or sunflower oil)
125ml skimmed milk


Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 12 hole muffin/bun tin or line with paper cases. Sift the flour into a large mixing bowl and add the nuts, pepper, salt and Capricorn Somerset Goats Cheese® cubes, stir well and then add the pear chunks, eggs, oil and milk. Gently mix together, being careful not to over mix. Spoon the mixture into the prepared muffin/bun tin, then bake for 20 minutes, or until the buns are well risen and golden brown. Remove from oven and allow to cool in the tin for 5 minutes. Gently remove the buns from the tin and place on a wire rack. Serve warm or cold, with cream cheese, butter or fresh fruit.		If you would like to see other recipes by Lavender and Lovage, please visit her blog at www.lavenderandlovage.com

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