Double ginger pear muffins
( SERVES 12 )
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|2 cups||Standard flour|
|2 tsp||Baking powder|
|¾ cup||Caster sugar|
|1 tsp||Ground ginger|
|2||Pears, peeled, cored and cut into 0.5cm cubes|
|⅔ cup||Crystallised ginger, finely chopped|
- Heat oven to 190 DegC. Grease a 12-hole muffin tin. Sift flour, baking powder, sugar, ground ginger and salt into a bowl. Add diced pears and 1/3 cup of crystallised ginger and toss together, then make a well in the centre.
- In another bowl, whisk together eggs, milk, butter, orange zest and juice. Pour wet ingredients into dry ingredients and stir just enough to combine - adding a little more milk if necessary to create a smooth batter.
- Spoon mixture into prepared muffin tins. Sprinkle tops with extra crystallised ginger and bake for 15 to 20 minutes or until a muffin tests cooked when a skewer inserted in the middle comes out clean.