This summer has brought us a fantastic glut of fruit in the garden. This week it is pears. The trees can barely hold them all and I’m wondering how to best use them.
Today I thought I’d make a start and do some baking. I’ve only used 3 pears in this recipe which has made absolutely no difference to the basket full but luckily we’ve had a few visitors who have taken a bag or two each.
This muffin recipe is tried, tested and very easy. It is also perfect to adapt to whatever you happen to have at hand. In the past I’ve used apples, walnuts, blueberries, blackberries, pecans, coffee (not all at once, of course.)
You will need:
3 cups of plain flour
1 cup soft brown sugar
4 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon salt
3 medium pears – skinned and chopped small
2 eggs – beaten
1 cup yoghurt (I use home made low fat yoghurt)
1 cup vegetable oil
1 teaspoon vanilla essence
Topping – a mixture of rolled oats, brown sugar, cinnamon and chopped nuts
Oven: Gas 4 / 175 / 350
12 – 18 muffin cases and muffin pan/s
Sift first 6 ingredients together and stir in the chopped pear.
In another bowl or jug, whisk eggs, yoghurt, oil, and vanilla.
Lightly stir the egg mixture into the dry ingredients. It will be lumpy with some streaks of flour.
Fill the muffin cases about 2/3 full.
Mix together whatever topping ingredients you are using and sprinkle over the muffins.For these muffins I used a very small amount of brown sugar and cinnamon.
Bake for 20-25 minutes.