Womenz Magazine

Pear and ginger Muffins

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.

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