Pear & Dried Cherry Butterscotch Muffins

INGREDIENTS

• 90 g (1/2 cup) dried tart cherries
• 2 tablespoons dark rum (or orange juice if you don’t want booze in your breakfast muffin)
• 115 g (4 oz or 1 stick) unsalted butter
• 1 cup (8 oz or 240 ml) cold buttermilk, well shaken
• 2 large eggs
• 175 g (1 1/4 cup) all purpose flour
• 55 g (1/4 cup plus 1 tablespoon) teff flour or whole wheat flour
• 115 g (1/2 cup plus 1 tablespoon) dark brown sugar
• 1 teaspoon sea salt
• 2 teaspoons baking powder
• 285 g (10 oz) pear (1 medium Comice, two small Bosc)
• 2 tablespoon of turbinado sugar (or brown sugar)