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Pear & Walnut Muffins
Prep Time
15
mins
Cook Time
25
mins
Total Time
40
mins
Author
:
Jane Sarchet
Ingredients
250
g
plain flour
3
teaspoons
baking powder
1/2
teaspoon
salt
1
teaspoon
ground ginger or mixed spice
75
g
sugar
1
egg
well beaten
150
ml
milk
coconut milk, fruit juice or water
175
g
fresh pear
peeled & chopped
75
ml
vegetable oil or melted butter
75
g
walnut halves broken up
reserving 12 halves for decorating muffins
Instructions
Pop 12 muffin cases in the muffin tray, or lightly grease a silicone muffin tray. Preheat the oven to 375f / 190c / 170fan / Gas 5.
In a large bowl sieve together all the dry ingredients (excluding the 12 walnut halves)
In a jug, measure out the wet ingredients.
When the oven is at temperature, lightly fold the wet ingredients into the dry, just until there are no dry bits left showing. Do not over stir.
Spoon into the cases, pop a walnut half on top of each muffin and bang in the oven.
After 20 - 25 minutes, check that the top of a muffin springs back when pressed. Take out and let cool on a cooling rack.
These will freeze brilliantly.