PEAR AND VANILLA MUFFINS

Place 2 litres of water , 370gm of castor sugar ,1 tsp of vanilla extract  in a saucepan over a low heat and stir till the sugar is dissolved .
Add 12 small  beurre bosc pears ( peeled and cored ).To do this I peel the pears keeping the stem in place .Slice the pear slightly off centre and remove the core .
Cover and cook for 25 minutes or until tender .
Drain on absorbent paper , set aside and allow to cool.
Preheat your oven to 160 deg C.
Place 125gm of softened butter /marg in the bowl of your electric mixture with 150gm of castor sugar , beat for about 10 minutes or until pale and creamy .
Gradually add 2 lightly beaten eggs , 1 tsp of vanilla extract ,
Fold in 190 gm of self raising flour alternating with 125 ml of milk.
Now line a 12 x 1 cup capacity muffin tray with paper cases and spoon in 60 ml of batter into each case .
Join each pear together and push the enclosed pear into the cases and bake for 30 minutes or until a sewer inserted into the  cake comes away clean .
These are delicious and great served with a dollop of mascarpone cheese .