Pear and ginger muffins
(at time of publication)
- 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
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.
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