- 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
Preheat oven to 200°C (180°C fan-forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
Make muesli topping. Stir butter and honey in small saucepan over low heat until combined. Remove from heat, stir in muesli.
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.
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.