Light, moist and terribly moreish, these Spiced Pear Muffins will stay fresh for a good few days, if of course they last that long!
Although I am rather partial to a chocolate muffin or two, my favourite muffins are the ones made with fresh fruit. The fruit flavours, but it also adds a level of moisture that is hard to get from the other ingredients alone.
Spiced Pear Muffins
Perfect for lunch boxes, after school snacks or just a little mid morning treat. These muffins are a real treat and stay moist and fragrant if kept in an air tight cake tin.
- 250 g plain flour
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- nutmeg a good scraping
- 80 g sugar
- 1 egg beaten
- 150 ml milk or water
- 90 ml vegetable oil
- 180 g fresh pear chopped
Preheat the oven to 190c/375f/gas 5. Line a muffin tray with paper or silicon muffin cases. If you are using a cupcake tray & cases, this mix will make more than 12 and they'll need less cooking time.
Sift the dry ingredients into a large bowl.
Mix all the wet ingredients in a large jug, then when the oven is at temperature, pour the wet into the dry and mix gently but quickly just until there are no traces of flour left. Spoon the mixture into the awaiting cases and bake for 20-25 minutes, or until the tops are golden brown and spring back when pressed.
Carefully remove the muffins from the tray and pop on a cooling rack until room temperature before squirrelling them away inside a cake tin.