Because ginger is deemed to have healthy properties, namely, it’s said, anti-stress, anti-oxidant, and aids digestion. And pears are a source of fibre, vitamins C & K and potassium, I kid myself that the following recipe is not too naughty! If ginger is not to your taste there is a second recipe that might be.
PEAR AND GINGER MUFFIINS
INGREDIENTS:
2 fl oz sunflower oil
75 g (3 oz) muscovado sugar
2 medium eggs, beaten
2 medium, or 3 small pears, peeled, cored and cut into small chunks
2.5cm piece of stem ginger, finely chopped + 1 teaspoon of the syrup from the jar
finely grated zest of 1 lemon
4 tablespoons of milk
175 ml of natural yoghurt
175 g (6 oz) self raising flour
1 teaspoon baking powder
1 teaspoon ground ginger
METHOD:
Heat oven to 190°C/170 fan/Gas 5
Line muffin tin with paper cases
In a bowl sift together flour, baking powder and ground ginger
In another bowl beat eggs, sugar and oil together, stir in the pears, stem ginger, with the syrup and lemon zest
In a separate bowl, or jug, mix milk and yoghurt
Gradually stir the milk mix, followed by the egg mix into the dry ingredients, don’t over mix
Spoon into the muffins cases
Bake for about 30 minutes, until golden.
Nice served warm.
Apple streusel muffins
INGREDIENTS:
9oz (250g) Plain flour
3 teaspoons Baking powder
2 oz (50g) Light soft brown sugar
2 x small eating apples, peeled, cored and cut into small chunks (about 4oz (100g) prepared weight)
½ teaspoon salt
8 fl oz milk
3 fl oz Sunflower oil
1 egg
Streusel topping
1½ oz (40g) Plain flour
1 oz (25g) Light soft brown sugar
1 oz (25g) Salted butter
½ teaspoon Ground cinnamon
Line a 12 hole muffin tin with paper muffin cases (I prefer the tulip type)
Set oven to 190/200 C/ 170/180 fan/ gas mark 5/6
METHOD:
In a bowl mix together flour, baking powder, sugar, apples and salt.
In a jug beat together milk, oil and egg.
Carefully mix liquid ingredients into the dry, scraping the bottom to ensure all flour is integrated but don’t beat or over mix.
Divide the mixture into the cases until all the mixture is used up
For the topping
In a separate bowl rub the butter into the flour until it forms breadcrumbs (like a crumble mixture) Stir in the sugar and cinnamon.
Spoon the streusel topping over the muffin mixture in the cases, dividing it between them until all the topping is used.
Bake for 20 mins until light brown (because it’s difficult to see with the topping I stick a pointed knife or cocktail stick in to test, if it comes out clean they are done)
I usually turn the tin after 15 minutes.
When done, remove from tin and place on a cooling tray.
Image Credits: Jan Hook , Jan Hook .