Spiced Pear and Ginger Muffins (Print version)
Firm ripe pear adds soft little pockets of fruit to these ginger-scented muffins.
# Ingredients:
Ingredients
01 -
250 g all-purpose flour
02 -
120 g light brown sugar
03 -
2 tsp baking powder
04 -
1 tsp ground ginger
05 -
½ tsp ground cinnamon
06 -
¼ tsp salt
07 -
2 large eggs
08 -
150 ml milk
09 -
80 ml neutral oil
10 -
1 tsp vanilla extract
11 -
250 g peeled pear, small dice
# Instructions:
01 -
Heat the oven to 190°C / 375°F. Line a standard 12-cup muffin pan with paper cases. Dice firm ripe peeled pears into roughly 8 mm pieces and weigh 250 g after preparing.
02 -
Whisk flour, brown sugar, baking powder, ginger, cinnamon and salt in a large bowl. Break up any sugar lumps.
03 -
In another bowl whisk eggs, milk, oil and vanilla until combined. Pour into the dry mixture and fold just until a few flour streaks remain.
04 -
Fold in the diced pear only until evenly distributed and no dry flour remains. Divide the batter among the 12 muffin cases, filling each about three-quarters full.
05 -
Bake for 20–25 minutes until risen and golden and a skewer inserted into a muffin centre comes out without wet batter. Avoid testing through a pear piece.
06 -
Rest in the pan for five minutes, then move to a rack for another 15 minutes before serving. The centres should be soft with small pear pieces, without a cream filling or icing.
07 -
Store cooled muffins in an airtight container at room temperature for up to one day or refrigerate for up to four days. Bring a portion to room temperature or warm briefly before eating.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.