Gingerbread pear muffins
A beautiful combination of ginger, treacle and pear makes these muffins moist and flavourful.
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
- 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.
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Reviews & ratings
Average global rating:
(25)
Reviews in English (22)
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)
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)
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)