John Myers
Pear and Ginger Muffins
The perfect pear and ginger muffins recipe with a picture and simple step-by-step instructions.
- 250 g Flour, preferably type 630 spelled flour
- 2 tsp Baking powder
- 150 g Brown sugar
- 1 tsp, slightly heaped Ground ginger
- 150 g Sour cream 10% fat
- 125 ml Sunflower oil
- 1 tbsp Liquid honey
- 2 Pc. Eggs
- 350 g Peeled and diced juicy pears
- Some brown sugar to sprinkle with
- Mix the flour, baking powder, ground ginger and sugar in a bowl.
- Whisk the sour cream, sunflower oil, honey and eggs with a whisk, then add to the flour mixture and stir in briefly. Only until all the ingredients are just mixed together (if you stir too long, the dough will not become fluffy during baking). Finally fold in the pear cubes.
- Line a muffin tin with molds and distribute the batter in the molds. Sprinkle about 1/2 teaspoon of brown sugar on top (or some cinnamon sugar). Bake the muffins in a preheated oven at 200 degrees for about 20-25 minutes.
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