Vino Cotto Nutty Pear Muffins

Sift 375g self raising flour, stir in one cup chopped pecans,
150g chopped soft blue cheese,
450g drained chopped canned pears and two table spoons Cheetaning Park Vino Cotto.
Beat two eggs, add half a cup vegetable oil and half a cup milk, then combine all ingredients and spoon into a baking tray and bake for 20 minutes.