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Feb 28, 2011 1:00pm

  • 35 mins cooking
  • Makes 12 Item
  • Print



  • 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.

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