CINNAMON-GINGER SPICED PEAR MUFFINS

PREP TIME: 15 MINS

COOK TIME: 20 MINS

MAKES 18 (1 PER SERVE AS A SNACK)

150g (1 cup) plain flour

80g (½ cup) wholemeal

plain flour

1 tsp baking powder

1 tsp ground cinnamon

½ tsp bicarbonate of soda ½ tsp ground ginger

¼ tsp ground nutmeg

250ml (1 cup) buttermilk

80ml (1/3 cup) canola oil

60g egg, lightly whisked

2 tsp vanilla essence

100g (2/3 cup) brown sugar or

granulated sugar substitute 2 medium pears

2 tsp fresh lemon juice

1 tsp icing sugar 1 Preheat oven to 180°C (fan-forced). Spray 18 x 50ml

(21/2 Tbsp) flat-bottomed patty tins with cooking spray.

2 Combine the flours, baking powder, cinnamon, bicarbonate of soda, ginger and nutmeg in a large bowl. Make a well in centre. 3 Whisk buttermilk, oil, egg and vanilla essence in a small bowl. Stir in sugar. Add to dry ingredients and mix until just combined. Peel one pear and chop. Fold into the batter. Cut remaining unpeeled pear in 18 thin slices and brush with lemon juice. Spoon batter into tins. Top with pear slices.

4 Bake the muffins in preheated oven for 18-20 minutes, or until a skewer inserted into the centre comes out clean. Transfer to wire racks to cool. Dust with icing sugar.

COOK’S TIP

Keep muffins in airtight container in the fridge for up to 2 days. Alternatively, wrap individually in plastic wrap. Put in resealable freezer bags. Label, date and freeze for up to 3 months.