Definitely one of the best muffins we’ve eaten lately. Perfect in every way: consistency, taste, appearance. Pear and ginger muffins are soft and moist; paired with pears, they seem like the perfect fall treat…
Ingredients for 12 pieces:
- 250 g plain flour
- 2 teaspoons baking powder
- 150 g caster sugar
- 75 g light brown sugar + for sprinkling
- 1 tsp ground ginger
- 140 ml soured cream
- 125 ml rapeseed or sunflower oil
- 1 Tbsp honey
- 2 large eggs
- 300 g pears ( 2.5 pieces), peeled and cut into small cubes
All ingredients should be at room temperature.
In the first bowl, mix all the dry ingredients: flour, baking powder, both sugars and ground ginger.
In the second bowl, whisk all the wet ingredients: soured cream, oil, eggs, and honey. Combine them with dry ingredients and mix briefly. Fold in sliced pears.
Line a muffin tin with 12 muffin cases. Transfer the batter into them, evenly dividing between the cases. Sprinkle each muffin with sugar.
Bake at 200ºC for 20 – 25 minutes or until a stick inserted into a muffin comes out dry. Remove from the oven and cool on a cooling rack. Best eaten still a little warm.
Enjoy!
The source of the recipe – “Nigella Express” Nigella Lawson.
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