Pear & ginger muffins
A fruity and zingy twist to a classic, perfect with a cup of coffee
- Prep: 15 mins
Cook: 40 mins
- Makes 9 muffins
- Easy
Ingredients
- 75g butter
- 75g light muscovado sugar
- 2 medium eggs, beaten
- 2 medium ripe pears, peeled, cored, cut into chunks
- 2½ cm piece stem ginger, finely chopped
- finely grated zest 1 lemon
- 4 tbsp semi-skimmed milk
- 175g natural yogurt
- 175ml self-raising flour
- 1 tbsp ground ginger
Method
-
Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
-
Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
-
Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
-
Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.
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