Ingredients
75g butter
75g brown sugar
2 eggs
2 ripe pears
cored and cut into chunks
2.5 tsp ginger
finely grated
¼ cup milk
175g natural yoghurt
¾ cup wholemeal flour
1 tsp baking powder
1 tsp cinnamon
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Muffin tins
- 1 Paper cases
- 1 Oven
- 1 Mixing bowl
- 1 Sifter
Instructions
- Heat oven to 200°C and lightly grease 12 medium muffin tins or 6 large ones (or line with paper cases).
- Cream butter and sugar together until light and fluffy. Add the eggs, one by one, beating well between each addition.
- Stir through the pears and ginger. Mix the milk and yogurt together and in a separate bowl sift the flour with the baking powder.
- Gently fold half of the milk mixture into the butter and sugar then half of the flour. Repeat until everything is well combined.
- Divide the mixture between the muffin tins, making sure they are about three quarters full and bake in the preheated oven for 25 minutes until golden.
Notes
Tip
If making these the night before, follow the method right up to the point of actually placing them in the oven but cover with plastic wrap and pop in the fridge. The next morning, place in preheated oven straight from the fridge but add 5 minutes to the cooking time.
Variation
Substitute the pear with apple, berries or dried fruit.
Variation
If you don’t have any fresh ginger at home, swap for 1 tsp ground ginger or even just mixed spice.
