Preheat the oven to 190/170 fan/375/gas 5. Fill a muffin tray with paper or silicone muffin cases.
In a large bowl, sift the flour, baking powder, bicarb, salt and mixed spice, and add in the sugar and pistachios. Use a whisk or a big spoon to mix all the dry ingredients together.
In a jug beat the egg, then add in the milk or water, the chopped pears and oil.
Fold the wet into the dry gently, just until there is no flour visible, then spoon the mixture evenly into the waiting muffin cups. Sprinkle the brown sugar over the top of each muffin before popping in the oven.
Bake for 20-25 minutes until golden brown and the muffin springs back when pressed.
Leave to cool on a cooling rack.
Pear and Pistachio Muffins
Amount Per Serving
Calories 253Calories from Fat 99
% Daily Value*
Saturated Fat 6g38%
Vitamin A 75IU2%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.