These are very sweet and sticky muffins, and are quite dense and moist as well. The fresh and almost tart taste of the pear goes beautifully with the warmth of the honey and ginger. They’re adapated from a Diana Linfoot recipe in More Muffin Magic. There’s more than enough mixture for 12 normal muffins – I made 12, and then dropped the leftover mixture into a mini-muffin tray to make the little pile in the picture above. Next time I take a photo, I’m going to wipe the countertop beforehand.
1/2 cup soft butter
1/2 cup sugar
1/2 cup honey
1 cup milk
4 pears, peeled and diced
3 cups plain flour
3 teaspoons baking powder
4 teaspoons mixed spice
4 teaspoons ground ginger
Preheat the oven to 180C. Grease the muffin pan if necessary.
Beat together the butter and sugar until creamy, then thoroughly mix in the honey. Beat in the eggs, add the milk, and mix well. Stir in the pears.
Pour the flour, baking powder and spices on top of the bowl of pear mixture. Gently stir them in, delicately, until the mixture is just combined. Muffins do not like to be beaten.
Spoon the mixture into the muffin trays. Mini muffins took 15 minutes in my oven, and the larger muffins took 30 minutes. In a fan-forced or gas oven, take at least 5 minutes off these times.