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If you serve these muffins, make sure that you have enough for seconds.
home May 2005
Makes: 12
Preparation time: 20 minutes
Baking time: 20 minutes
Oven temperature: 180°C
890ml (500g) cake flour
(156ml) 125g soft brown sugar
5ml bicarbonate of soda
2,5ml salt
10ml ground ginger
5ml ground cinnamon
a pinch each of nutmeg and cloves
250ml natural yoghurt
250ml oil
45ml molasses
2 eggs, beaten
375g fresh, ripe pears, diced (about 3 pears)
160ml (100g) raisins
100g walnuts, chopped
1 Preheat the oven to 180°C and grease a 12-cup muffin pan, or spray it with non-stick cooking spray.
2 Sift the cake flour into a large mixing bowl. Add the brown sugar, bicarbonate of soda, salt, ginger, cinnamon, nutmeg and cloves. Mix well.
3 Beat the yoghurt, oil, molasses and eggs in a separate mixing bowl. Form a well in the dry ingredients and pour in the liquid ingredients. Stir until the ingredients are well mixed.
4 Fold in the pears, raisins and walnuts and spoon the batter into the cups of the muffin pan. Bake for 20 minutes until the muffins have risen fully and are golden brown.
