Prep 10 mins
Cook 20 mins
Inspired by Christmas, some very ripe pears and Julie Stafford's low cholesterol/dairy-free technique, I made these up last week. Delicious, moist and more-ish, even my toddler loves them.
- 1 1⁄2 cups self-rising flour
- 1⁄2 cup plain flour
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon mixed spice
- 1⁄4 teaspoon clove powder
- 3 eggs
- 1⁄2 cup grapeseed oil (or similar low-cholesterol good quality cooking oil)
- 3⁄4 cup milk (I used rice milk)
- 1⁄4 cup golden syrup
- 3 ripe pears, peeled, cored and cut into chunks
- 1 1⁄2 tablespoons crystallized ginger, chopped
- 1⁄2 cup white chocolate chips, contain dairy products (optional)
- Preheat oven to 180C, and line a regular 12 hole muffin pan with muffins papers (or grease lightly).
- Sift flours and spices together in a large bowl, and stir in brown sugar.
- In another bowl, whisk eggs till combined, then add (one by one) oil, milk and golden syrup and whisk till well-combined.
- Add chopped pears and ginger (and white choc bits, if using) to dry mixture, then pour egg mixture in, too, and fold carefully together until just combined.
- Spoon mix into prepared muffin tin, and bake in oven approximately 20 minutes, until risen and golden brown on top.
- Turn out immediately onto wire rack to cool.
- These keep very well for several days in a sealed container - the fruit keeps them moist and flavourful for longer.
- (The white chocolate chips contain dairy of course so are optional, but are a delicious addition if that isn't a problem.).