Pear Chocolate Muffin

Preheat the oven to 160°C fan (180°C conventional).

Grease the muffin tin wells or insert paper baking cups.

Peel the pear and coarsely grate it.

Sift the flour into a bowl and combine it with the baking powder, baking soda and the grated pear.

In a large bowl, crack the egg and beat it lightly. Add the sugar, oil, Nutella and natural yogurt and mix well.

Add the flour mixture to the wet ingredients and fold in briefly until no dry flour remains.

Fill the muffin wells with the batter and bake in the preheated oven for about 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove them and let them cool completely on a wire rack.

Optionally dust with powdered sugar and serve.