Gingerbread pear muffins

Gingerbread pear muffins

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About this recipe: A beautiful combination of ginger, treacle and pear makes these muffins moist and flavourful.


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

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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