Pear & ginger muffins
Ingredients
- Step 1 75g butter
- Step 2 75g light muscovado sugar
- Step 3 2 medium eggs , beaten
- Step 4 2 medium ripe pears , peeled, cored, cut into chunks
- Step 5 2.5cm piece stem ginger , finely chopped
- Step 6 finely grated zest 1 lemon
- Step 7 4 tbsp semi-skimmed milk
- Step 8 175ml natural yogurt
- Step 9 175g self-raising flour
- Step 10 1 tbsp ground ginger
Calories: 202
Carbohydrate: 28 g
Protein: 5 g
Fat: 9 g
Cook time: 55 minutes
Prep time: 15 minutes
Total time: 70 minutes
Servings: 9
TAGS
Afternoon tea
Buffet
Dessert
Snack
Supper
Treat
English
Bun
Cup cake
Fruit
ginger
Good Food
Light muscovado sugar
Muffin
Natural yogurt
Pear
Semi-skimmed milk
Stem ginger
Directions
- 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.