Definitely one of the best muffins we’ve eaten lately — perfect in every way: texture, flavour and appearance. Pear and ginger muffins are soft and moist, and with juicy pears they make the perfect autumn treat…
Makes 12 muffins.
Ingredients for the pear and ginger muffins:
- 250 g plain flour
- 2 tsp baking powder
- 150 g caster sugar
- 75 g light brown sugar, plus extra 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 (about 2–3 pears), peeled and cut into small cubes
All ingredients should be at room temperature.
In one bowl, mix all the dry ingredients: flour, baking powder, both sugars and ground ginger. In a second bowl, whisk together the wet ingredients: soured cream, oil, eggs and honey. Add the wet ingredients to the dry ingredients and mix briefly until just combined. Fold in the diced pears.
Line a muffin tin with 12 muffin cases. Divide the batter evenly between the cases. Sprinkle each muffin with a little extra sugar.
Bake at 200°C for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack. Best eaten slightly warm.
Enjoy!
Recipe source: “Nigella Express” Nigella Lawson.
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