A fruity and zingy twist to a classic, perfect with a cup of coffee
Prep:15 mins Cook:40 mins
Nutrition per serving
75g light muscovado sugar
2 medium eggs, beaten
2 medium ripe pears, peeled, cored, cut into chunks
2½ cm piece stem ginger, finely chopped
finely grated zest 1 lemon
4 tbsp semi-skimmed milk
175g natural yogurt
175ml self-raising flour
1 tbsp ground ginger
Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.
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