Easy muffin recipe for 4 - 8 people, takes only 35 mins; recipe has butter, light muscovado sugar, egg, pear, stem ginger, lemon, semi-skimmed milk, natural yogurt, self-raising flour and ginger.
Pear & ginger muffins
Course: Easy muffin
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Butter: 75g butter
- Light Muscovado Sugar: 75g light muscovado sugar
- Egg: 2 medium eggs, beaten
- Pear: 2 medium ripe pears, peeled, cored, cut into chunks
- Stem Ginger: 2 1/2 cm piece stem ginger, finely chopped
- Lemon: finely grated zest 1 lemon
- Semi Skimmed Milk: 4 tbsp semi-skimmed milk
- Natural Yogurt: 175g natural yogurt
- Self Raising Flour: 175ml self-raising flour
- Ginger: 1 tbsp ground ginger
Directions
- Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
- 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.
- 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.
- Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.
