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Pear, sultana, ginger and cinnamon muffins

Published on 23 May 2019

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Very easy and delicious for breakfast or a snack. Mix quickly to avoid rubbery muffins, replace sultanas with chocolate chips if preferred.

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Ingredients

INGREDIENTS FOR 8 MUFFINS

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Method

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0 steps completed out of 14

  1. Step 1 of 14
    I soak sultanas, optionally washing first and soaking in pear grappa or liqueur. I put flour and sugar in a bowl.
  2. Step 2 of 14
    I add 2 teaspoons baking powder.
  3. Step 3 of 14
    2 teaspoons ground ginger.
  4. Step 4 of 14
    1 teaspoon cinnamon.
  5. Step 5 of 14
    I mix in vanilla powder and salt.
  6. Step 6 of 14
    I peel and finely dice pears.
  7. Step 7 of 14
    I break eggs into a bowl and add yoghurt.
  8. Step 8 of 14
    I whisk in butter, previously melted and cooled slightly.
  9. Step 9 of 14
    I add liquids to dry ingredients.
  10. Step 10 of 14
    I mix quickly and add pear cubes.
  11. Step 11 of 14
    I squeeze sultanas and mix in as little as possible.
  12. Step 12 of 14
    I divide between muffin moulds.
  13. Step 13 of 14
    I bake at 180°C for about 25 minutes until a central skewer comes out dry.
  14. Step 14 of 14
    Soft and moist, lovely warm too.

Original source: https://incucinaconlilly.com/2019/05/23/muffin-pere-uvetta-zenzero-e-cannella/

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