Preheat oven to 180C / 160C Fan / 350F / Gas 4. Grease a 12 hole muffin tin or line with paper cases.

Sift the flour into a large mixing bowl and add the chopped nuts, pepper, salt and cubes of cheese. Stir together well.

Next add the chunks of pear, eggs, oil and milk. Use a large metal spoon or spatula to gently mix together but don’t over mix otherwise your muffins will be tough.

Using a large ice cream scoop, spoon the mixture into the muffin tin / cases. Top each muffin with a couple of walnut pieces very gently pushed into the top. Bake for 20 – 25 minutes. The muffins should be well risen and golden brown. Check with a skewer inserted into the centre. If it comes out mainly clean, they are ready.

Let them cool in the tin for about 5 minutes and then gently remove them to a wire rack to cool completely.

Serve with some cream cheese, butter or a platter of fresh fruit