- 75g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 75g light muscovado sugar
- 2 medium egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 medium ripe pear, peeled, cored, cut into chunks
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 2½ cm piece stem ginger, finely chopped
- finely grated zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp semi-skimmed milk
- 175g natural yogurt
- 175ml self-raising flour
- 1 tbsp ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.