Pear and ginger muffins

Serves: 12 (makes 12 muffins)

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

100g reduced-fat spread
100g castor sugar
2 eggs, beaten
1 cup self-raising flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground ginger
⅓ cup skim milk
400g can pears in light syrup, no added sugar, drained, chopped
icingfrostingX sugar, to dust

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Instructions

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1 Preheat oven to 180°C. Line a 12-hole muffin tray with 12 paper cases.

2 In a bowl, beat spread and sugar until light and fluffy. Gradually add eggs, beating well. In a separate bowl, sift dry ingredients then fold into egg mixture, gradually adding milk.

3 Place drained pears on a paper towel and dab to remove excess liquid. Carefully fold into muffin mixture.

4 Spoon into paper cases to two-thirds full. Bake for 15-20 minutes until golden on top. Cool on a wire rack. Sprinkle with a little icing sugar. Store for up to 2 days or place plain muffins in a plastic bag to freeze.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.