Pear and Ginger Muffins Recipe

Name: Pear and Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups self-rising flour; ½ cup plain flour; ¼ cup brown sugar; ½ teaspoon mixed spice; ¼ teaspoon clove powder; 3 eggs; ½ cup grapeseed oil (or similar low-cholesterol good quality cooking oil); ¾ cup milk (I used rice milk); ¼ cup golden syrup; 3 ripe pears, peeled, cored and cut into chunks; 1 ½ tablespoons crystallized ginger, chopped; ½ cup white chocolate chips, contain dairy products (optional)

Servings: persons

1 ½ cups self-rising flour
½ cup plain flour
¼ cup brown sugar
½ teaspoon mixed spice
¼ teaspoon clove powder
3 eggs
½ cup grapeseed oil (or similar low-cholesterol good quality cooking oil)
¾ cup milk (I used rice milk)
¼ cup golden syrup
3 ripe pears, peeled, cored and cut into chunks
1 ½ tablespoons crystallized ginger, chopped
½ cup white chocolate chips, contain dairy products (optional)

1
Preheat oven to 180C, and line a regular 12 hole muffin pan with muffins papers (or grease lightly).
2
Sift flours and spices together in a large bowl, and stir in brown sugar.
3
In another bowl, whisk eggs till combined, then add (one by one) oil, milk and golden syrup and whisk till well-combined.
4
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.
5
Spoon mix into prepared muffin tin, and bake in oven approximately 20 minutes, until risen and golden brown on top.
6
Turn out immediately onto wire rack to cool.
7
These keep very well for several days in a sealed container - the fruit keeps them moist and flavourful for longer.
8
(The white chocolate chips contain dairy of course so are optional, but are a delicious addition if that isn't a problem.
9
).

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups self-rising flour, ½ cup plain flour, ¼ cup brown sugar, ½ teaspoon mixed spice, and more.

Yes, Pear and Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear and Ginger Muffins

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