Having sat pondering for a good ten minutes on possible pear and ginger/ Fred and Ginger puns and coming up with nothing sensible, I decided to let the title stand on its own. I made these to use up a free morning and some slightly over ripe pears (those tricky fruits of the blink-and-you-miss-it ripeness) and they went down rather well, so enjoy!
Adapted from ‘Muffins, fast and fantastic’ by Susan Reimer, these smell delicious; gingery and subtly fruity. Using fresh pear keeps these nice and moist, and I added more ginger, mixed spice and honey and reduced the caster sugar for a warmer flavour.
Ingredients
10oz self raising flour
½ teaspoon bicarbonate of soda
2 teaspoons ground ginger
½ teaspoon mixed spice
3 oz caster sugar
1 egg
100 ml milk
80 ml apple and pear juice (or just pear if you have it, or if you like just have 180ml milk instead, this just adds a bit more fruity flavour)
6oz well chopped pear
3 tablespoons honey
3 oz melted unsalted butter
Topping
Mine was a handful of dark brown sugar, a handful of oats and three walnuts (all I could find!) roughly chopped and mixed up to make a sugary crumble topping
Preheat to 180 for a fan oven and prepare your cases. I used my silicone cupcake moulds again, and a 6 hole silicone muffin tray (hence the varying sizes and shapes of muffin…clearly I wasn’t going for regularity here!)
Sift the flour, bicarb, ginger, mixed spice and caster sugar together in a large bowl. In a separate bowl, beat the egg and add the milk, juice pear, honey, and butter. Stir this really well to make sure all the different things combine (the honey is particularly tricksy) and pour it as soon as possible into the dry ingredients. Stir until just combined as you don’t want it too smooth and obviously the pear will make it a lumpy batter anyway.
Fill the cases and sprinkle the topping on top (again if using, I like the occasional walnut flavour and crunchy sugary oats but these would be nice without as well) and bake for 20-25 minutes.
10oz self raising flour
½ teaspoon bicarbonate of soda
2 teaspoons ground ginger
½ teaspoon mixed spice
3 oz caster sugar
1 egg
100 ml milk
80 ml apple and pear juice (or just pear if you have it, or if you like just have 180ml milk instead, this just adds a bit more fruity flavour)
6oz well chopped pear
3 tablespoons honey
3 oz melted unsalted butter
Topping
Mine was a handful of dark brown sugar, a handful of oats and three walnuts (all I could find!) roughly chopped and mixed up to make a sugary crumble topping
Preheat to 180 for a fan oven and prepare your cases. I used my silicone cupcake moulds again, and a 6 hole silicone muffin tray (hence the varying sizes and shapes of muffin…clearly I wasn’t going for regularity here!)
Sift the flour, bicarb, ginger, mixed spice and caster sugar together in a large bowl. In a separate bowl, beat the egg and add the milk, juice pear, honey, and butter. Stir this really well to make sure all the different things combine (the honey is particularly tricksy) and pour it as soon as possible into the dry ingredients. Stir until just combined as you don’t want it too smooth and obviously the pear will make it a lumpy batter anyway.
Fill the cases and sprinkle the topping on top (again if using, I like the occasional walnut flavour and crunchy sugary oats but these would be nice without as well) and bake for 20-25 minutes.
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