pear and ginger

Pear & Ginger Muffins

Desserts Food

Preparation time: 15 minutes Cooking time: 25 minutes

12 Servings
For greasing unsalted butter
150g wholegrain or seeded spelt flour
150g rolled oats
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
225g pear purée
4 egg whites
125g natural yoghurt
200g clear honey
115g sultanas
1 firm pear, peeled, cored and diced
  1. Preheat oven to 190°C/375°F/Gas 6 and grease a 12-hole muffin tin or line with squares of baking paper
  2. Put flour, oats, baking powder, bicarbonate of soda and spices in a large bowl and make a well in the centre

  3. In a separate bowl, mix together pear purée, egg whites, yoghurt and honey. Pour this mixture into the well in the dry ingredients and gently fold together to combine, being careful not to overmix
  4. Gently fold in the sultanas and diced pear. Do not overmix
  5. Spoon the mixture into the muffin tin. Bake for 20–25 minutes
  6. Transfer to a wire rack to cool for 5 minutes before unwrapping