Pear and Ginger Muffins

"Inspired by Christmas, some very ripe pears and Julie Stafford's low cholesterol/dairy-free technique, I made these up last week. Delicious, moist and more-ish, even my toddler loves them."
 
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Ready In:
30mins
Ingredients:
12
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 180C, and line a regular 12 hole muffin pan with muffins papers (or grease lightly).
  • Sift flours and spices together in a large bowl, and stir in brown sugar.
  • In another bowl, whisk eggs till combined, then add (one by one) oil, milk and golden syrup and whisk till well-combined.
  • Add chopped pears and ginger (and white choc bits, if using) to dry mixture, then pour egg mixture in, too, and fold carefully together until just combined.
  • Spoon mix into prepared muffin tin, and bake in oven approximately 20 minutes, until risen and golden brown on top.
  • Turn out immediately onto wire rack to cool.
  • These keep very well for several days in a sealed container - the fruit keeps them moist and flavourful for longer.
  • (The white chocolate chips contain dairy of course so are optional, but are a delicious addition if that isn't a problem.).

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RECIPE SUBMITTED BY

Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles. I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!). For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!
 
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