Ingredients

The following ingredients have 9 Servings
  • 75g butter
  • 75g light muscovado sugar
  • 2 medium eggs , beaten
  • 2 medium ripe pears , peeled, cored, cut into chunks
  • 2.5cm piece stem ginger , finely chopped
  • finely grated zest 1 lemon
  • 4 tbsp semi-skimmed milk
  • 175ml natural yogurt
  • 175g self-raising flour
  • 1 tbsp ground ginger

Instruction

  • Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
  • Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
  • Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
  • Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.