These muffins are based on Nigella Lawson’s recipe from Nigella Express. They are quick and easy to make and very tasty!
I have made these muffins quite a few times and they are always a hit with my family. The pear keeps the batter lovely and moist and the ginger adds a warming flavour, perfect for the cold weather we’ve been having lately here in England.
They are great for a snack, reheated in the oven for a weekend breakfast or with cheese for a lunch (my mother loves them with a slice of crumbly Wensleydale). Just like for my Chocolate Pear Muffins, the variety of pear I used were Conference pear, but feel free to use whichever variety you fancy.
Pear and Ginger Muffins
- 250g flour
- 2tsp baking powder
- 75g brown sugar
- 1tsp ground ginger
- 42ml yogurt
- 125ml vegetable oil
- 1tbsp honey
- 2 eggs
- 2 pears, peeled, cored and cut into 1cm cubes
- Pre-heat the oven to 200c and line a muffin tin
- Mix together the flour, baking powder and ginger in a bowl
- In a separate bowl, lightly beat the eggs, then whisk in the oil, sugar, honey and yogurt
- Tip the dry ingredients into the wet and mix until just combined
- Fold in the pear
- Spoon the mixture into the muffin cases
- Bake for 15-18 minutes
- Leave to cool in the tin for 5 minutes before removing to a cooling rack