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
60ml vegetable oil
1 large pear - peeled, cored, and diced
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 190 C / Gas 5. Grease a 12-hole muffin tin or line with paper cases.
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.
Bake in the preheated oven until a skewer inserted in the centre of a muffin comes out clean, about 20 minutes.