Cinnamon, Cherry and Pear Muffins

This recipe is sourced from the Taste website. I have tried it a couple of times and have found it to be a good one to keep. Bear in mind that the ingredients listed is designed for 4 muffins. When I made for 8, I literally doubled the amounts of each ingredient.

Ingredients
1 cup self-raising flour, sifted
1/2 teaspoon ground cinnamon
2 tablespoons caster sugar
50g reduced-fat canola spread, melted, cooled
1/3 cup skim milk
1 egg
1/2 cup canned seedless black cherries, drained, halved
1/2 cup canned pears, drained, chopped
pure icing sugar, to serve

Method
1. Preheat oven to 200C.
2. Lightly grease four 3/4-cup capacity texas muffin pan holes (I used muffin wraps instead).
3. Combine flour, cinnamon and sugar in a bowl.
4. Make a well in the centre.
5. Whisk melted spread, milk and egg in a jug (I used a glass bowl).
6. Pour into well.
7. Add cherries and pears.
8. Stir gently using a large metal spoon until just combined (do not over-mix).
9. Three-quarter fill each muffin hole with mixture.
10. Bake for 20 to 24 minutes or until a skewer inserted into the centre comes out clean.
11. Stand muffins in pan for 4 minutes.
12. Turn out onto wire rack to cool slightly.
13. Dust with icing sugar.
14. Serve warm.

Taste website: www.taste.com.au