Pear Ginger Muffin Recipe

Pear Ginger Muffin Recipe

300g strong white bread flour

2½ teaspoons baking powder

½ teaspoon bicarbonate of soda

¼ teaspoon salt

1½ teaspoons ground ginger

1 large egg

75-85g white granulated sugar 

100ml vegetable oil

1 tablespoon runny (or warmed) honey

2 teaspoons grated fresh ginger root

200ml milk

2 tablespoons water or tinned pear juice 

200mg chopped pears, tinned or fresh (1 c)

1. Preheat a conventional oven to 190°C (375°F),  Gas Mark 5, fan oven 170°C.  Prepare the muffin pan or individual silicone cases

2. In a large bowl, sift together flour, baking powder, bicarbonate of soda, salt and ground ginger

3. In a medium-sized bowl, beat egg briskly with a fork.  Stir in sugar, oil. honey, grated ginger, milk, juice/water, and chopped pears

4. When the oven is ready, pour all the wet mixture into dry.  Mix lightly with a metal spoon just until combined and no dry flour is visible, about 20 seconds.  Do not beat or over stir

5.  Fill cups nearly full.  Bake about 20 minutes until done.  Makes 12 – I do 6 large then smaller muffins to freeze for snacks.

Great with Custard!


if no like Ginger try Oat Pear Muffins:

Chocolate Pear Muffins:

2 thoughts on “Pear Ginger Muffin Recipe

  1. Pingback: Chocolate Pear Muffin Recipe – my-legoponics & life-tinkin

  2. Pingback: Oat Pear Muffin Recipes – my-legoponics & life-tinkin

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