Pear and Ginger Oat Muffins
An interesting flavour variation of muffins - pear and ginger.
1 cup cake flour
½ cup whole-wheat flour (or more cake flour)
1 cup rolled oats (not instant oats)
½ cup brown sugar (light or dark)
2 tsp baking powder
1 tsp baking soda
¼ tsp salt (optional)
1 flax egg (1 heaped Tbsp ground flaxseeds mixed with ¼ cup warm water and allowed to stand for 5 minutes)
¾ cup soy milk
1/3 cup non-GM canola or vegetable oil
½ tsp vanilla extract
1 cup pureed pears, keep the skins on, just wash and core them and then blend (this is about 2 ½ medium pears)
I pear, cored and cut into chunks
1 tsp sugar
½ tsp freshly grated nutmeg (or ground if that is all you have)
1 Tbsp crystallised ginger, chopped into really small pieces (if you don’t have this then use 2 tsp of ground ginger to taste - start with 1 tsp if you are not a big ginger fan!)
- Preheat oven to 205°C.
- Spray muffin pan (for 12 muffins) with non-stick spray.
- Mix up flax egg before you do anything else so the mix can stand for approximately 5 minutes.
- In a large bowl sieve together the flour, baking powder, baking soda, and salt if using. If you are using the ground ginger, add it in to this mixture so it can be sieved.
- Add oats and sugar and stir well.
- Add the finely chopped ginger pieces and make sure they are not sticking together.
- In a small bowl, mix the chopped pear with the teaspoon of sugar and the spices, and coat all pieces with the mixture.
- In a medium bowl, stir together the soy milk, oil, and vanilla and flaxseed egg. Add the pureed pears and combine thoroughly.
- Stir the pear mixture into the dry mix until well combined.
- Carefully add in the pear chunks and mix again.
- Divide the batter among the 12 muffin cups. They will be quite full. Bake at 205°C for 18 to 20 minutes.
- Test for firmness using toothpick or baking tester. You want them to be cooked not undercooked or overcooked. They will look brown before they are completely cooked.
- Immediately remove from pan using a spatula (to avoid sogginess). Cool on a cooling tray.
- Can be frozen after cooling. Place cold muffins into a zip lock bag, remove air with straw and seal.
Serves 12 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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