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Pear & ginger muffins

Pear & ginger muffins

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 9 muffins

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal202
fat9g
saturates5g
carbs28g
sugars9g
fibre1g
protein5g
low insalt0.43g
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Ingredients

  • 75g butter
  • 75g light muscovado sugar
  • 2 medium eggs , beaten
  • 2 medium ripe pears , peeled, cored, cut into chunks
  • 2.5cm piece stem ginger , finely chopped
  • finely grated zest 1 lemon
  • 4 tbsp semi-skimmed milk
  • 175g natural yogurt
  • 175ml self-raising flour
  • 1 tbsp ground ginger

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 3.6 out of 5.6 ratings
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