Pear & ginger muffins
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 9 muffins
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- 75g butter
- 75g light muscovado sugar
- 2 medium eggsbeaten
- 2 medium ripe pearspeeled, cored, cut into chunks
- 2.5cm piece stem gingerfinely chopped
- finely grated zest 1 lemon
- 4 tbsp semi-skimmed milk
- 175ml natural yogurt
- 175g self-raising flour
- 1 tbsp ground ginger
Nutrition: per serving
- kcal202
- fat9g
- saturates5g
- carbs28g
- sugars9g
- fibre1g
- protein5g
- salt0.43glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
step 2
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.
step 3
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.
step 4
Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.
