Pear and ginger muffins
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Time to make:
30 mins, prep 10 mins, cook 20 mins
$0.44 per serve
(at time of publication)
Full ingredients list:
- 5 tablespoons (100g) reduced-fat table spread
- 1/2 cup caster sugar
- 2 eggs, beaten
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/3 cup skim milk
- 400g can pears in juice, drained, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line a 12-hole muffin tray with 12 paper cases.
Step 2 In a bowl, beat together spread and sugar until light and fluffy. Gradually add eggs, beating well. In a separate bowl, sift together dry ingredients. Fold into egg mixture. Gradually stir in milk.
Step 3 Place drained pears on a paper towel to remove excess liquid. Carefully fold into muffin mixture.
Step 4 Spoon into paper cases until two-thirds full. Bake for 15–20 minutes, until golden. Cool on a wire rack. Sprinkle with icing sugar.
About this recipe
First published: January 2011