Caramel Pear Cornbread Muffins

These are best served warm for breakfast or dessert with some more caramel pear or ice cream or custard. Absolutely delicious!
You can also use this recipe for apple, pineapple etc, and let your taste buds have fun!
Please note, if use pears which are quite soft when cooked, they will 'disappear' whilst baking, but you will still get the flavours. This is normal so don't worry!  Thank you Love Foodies

7 oz package of Cornbread muffin mix included the extras you need as specified on the package.
3 medium pears peeled, & cubed
1 Tablespoon Butter
1 tablespoon Brown Sugar.
Squeeze of lemon Juice
1/4 Teaspoon Pumpkin or Mixed Spice

• Peel, slice and chop the fruit into small cubes. 
• Add a squeeze of lemon juice and toss in a bowl to stop the fruit going brown.
• Add all the ingredients to the pan, EXCEPT the spices.
• Bring to the boil 
• When it starts bubbling, remove from the heat
• Add your spices and allow to cool.
• Preheat oven to 190C/ 475F.
• Grease or line the muffin pans.
• Make up the muffin mix as instructions on package 
• Add batter to each muffin case, about 2/3 full in each.
• Using a teaspoon, place enough caramel pears in each muffin until the batter comes nearly to the top on the muffin cases. 
• If you have any caramel liquid in the bowl, you can add it too
• If you have any pear left over, you can reheat and pour over the muffins when serving!
• Place muffins in the oven for roughly 8 mins
• Remove and leave cool on a rack to cool