Pear & ginger muffins

Pear & ginger muffins

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(1 ratings)

Prep: 15 mins Cook: 35 mins - 40 mins

Easy

Makes 9 muffins
A fruity and zingy twist to a classic, perfect with a cup of coffee

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal202
  • fat9g
  • saturates5g
  • carbs28g
  • sugars9g
  • fibre1g
  • protein5g
  • salt0.43g
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Ingredients

  • 75g butter
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 medium ripe pear, peeled, cored, cut into chunks
    Pear

    Pear

    pair

    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
    Lemon

    Lemon

    le-mon

    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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Method

  1. Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.

  2. 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.

  3. 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.

  4. Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.

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Comments, questions and tips

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isadoradumpling
18th May, 2013
I think I shall try this with 25g less butter and splosh of olive oil and less sugar too. I can replace 1 egg, as usual, with chia gel, so it becomes healthier and lost one or two calories too. I always find that when oil is used in cake/muffin recipes the result is a moist cake and it seems to freeze better too.
isadoradumpling
18th May, 2013
I think I shall try this with 25g less butter and splosh of olive oil and less sugar too. I can replace 1 egg, as usual, with chia gel, and healthy and lost one or two calories too. I always find that when oil is used in cake/muffin recipes the result is a moist cake and it seems to freeze better too.
floydyonfood
18th Mar, 2013
4.05
Nice muffins but quite subtle flavours and feel it could do with a bit more ginger or other spice
aliborgas@gmail.com
23rd Apr, 2015
I'm confused... why would one need to bake muffins for 40 minutes? Surely that is too long!
Issiwhizz
17th Jun, 2014
Can you use another fruit like apple?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi Issiwhizz, we haven't tested this recipe using apples, so cannot guarantee perfect results. However we can see no reason why it wouldn't be fine to do so. Let us know how you get on. 
Christina Kingsmill
27th Oct, 2013
has anyone tried this with blue cheese instead ginger? Also with half the sugar ...
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi Christina, we haven’t tested this recipe using blue cheese instead of the ginger so cannot guarantee perfect results. But, it sounds like a really nice idea, perhaps pop a square into the middle of a few of them to start with, see how they turn out then bake the rest. Let us know how it goes. 
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