Pear and ginger Muffins

Pear and Ginger Muffins Recipe

Try this sweet temptation of pear and ginger muffins at your tea time or right after lunch to have a yummy sweet tooth.


  • 100g reduced-fat spread
  • 100g castor sugar
  • 2 eggs, beaten
  • 1 cup self-raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1/3 cup trim milk
  • 400g can pears in light syrup, no added sugar, drained, chopped


Step 1 Preheat oven to 180°C. Line a 12-hole muffin tray with 12 paper cases.

Step 2 In a bowl, beat spread and sugar until light and fluffy. Gradually add eggs, beating well. In a separate bowl, sift dry ingredients then fold into egg mixture, gradually adding milk.

Step 3 Place drained pears on a paper towel and dab to remove excess liquid. Carefully fold into muffin mixture.

Step 4 Spoon into paper cases to two-thirds full. Bake for 15-20 minutes until golden on top. Cool on a wire rack. Sprinkle with a little icing sugar. Store for up to 2 days or place plain muffins in a plastic bag to freeze.