Gingerbread pear muffins

    (18)
    35 min

    A beautiful combination of ginger, treacle and pear makes these muffins moist and flavourful.


    1 person made this

    Ingredients
    Makes: 12 muffins

    • 180g wholemeal pastry flour
    • 50g caster sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 2 eggs
    • 235ml buttermilk
    • 180ml treacle
    • 60ml vegetable oil
    • 1 large pear - peeled, cored, and diced

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5. Grease a 12-hole muffin tin or line with paper cases.
    2. Whisk flour, sugar, baking powder, bicarbonate of soda, cinnamon, ginger, cloves and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, treacle and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until cake batter is just moistened; fold in pears. Spoon mixture into prepared muffin cases.
    3. Bake in the preheated oven until a skewer inserted in the centre of a muffin comes out clean, about 20 minutes.

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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (17)

    by
    10

    Heavenly! I did have to use a gluten free flour blend since I baked these for a gluten-free friend but they turned out AMAZING! The combination if gingerbread and pear is divine. I'll make these again and again throughout the holiday season--GF and regular!! Thanks for a fantastic recipe!  -  23 Nov 2013  (Review from Allrecipes US | Canada)

    by
    6

    I love, love, love these muffins! They are so good with a cup of hot chocolate on a cold morning. They are moist and sweet, but not too sweet. They are the perfect sweetness. The combination of spices are perfect. I don't eat eggs, so I used my regular egg-substitute, which is one Tablespoon flax seed (ground) mixed with three Tablespoons of water for each egg. I didn't have any buttermilk and didn't feel like running to the store at 7:00 a.m., so I used almond milk instead. I didn't have enough molasses to make 3/4 cup, so I used what I had, which was 1/2 cup. And the only other thing I changed was I used two pears instead of one because I had two left and wanted to use them both before they got too ripe and had to throw them away. (I hate to waste food.) I was a little nervous that maybe both pears would be too much, but it was just right. Thank you for this wonderful recipe. I will be making these muffins often.  -  24 Oct 2013  (Review from Allrecipes US | Canada)

    by
    4

    These rose well, got 9 muffins out of it, did not peel pears, so you wld. get a bit of a crunch, but i like the feel of the peel. Left out sugar, as pears make it sweet enough, wld. add more spice then what they call for as a bit bland, but all in all a keeper.  -  20 Jan 2014  (Review from Allrecipes US | Canada)

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