Ginger and pear muffins

• 2 cup (300g) self-raising flour
• 1 teaspoon ground ginger
• 3/4 cup (165g) caster sugar
• 80 gram butter, melted
• 1 cup (280g) yogurt
• 2 eggs
• 2 medium_piece (460g) pears, peeled, chopped finely
• 50 gram butter
• 2 tablespoon honey
• 2 cup (220g) natural muesli

Ginger and pear muffins

• 1

  Preheat oven to 200°C (180°C fan-forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

• 2

  Make muesli topping. Stir butter and honey in small saucepan over low heat until combined. Remove from heat, stir in muesli.

• 3

  Sift flour and ginger into a large bowl, stir in sugar and combined butter, yogurt and eggs. Do not over mix, mixture should be lumpy. Gently stir in pears.

• 4

  Spoon mixture into pan holes, spoon muesli topping onto muffin mixture. Bake about 20 minutes. Stand muffins in pan 5 minutes, turn, top-side up, onto wire rack to cool.