Pear and Ginger Muffins with Spelt Flour

This pear and ginger muffin recipe is made with golden sugar and feels perfect for autumn. They’re made using spelt flour but you can use wheat flour if you prefer.

Ted and I spent a lot of time in the kitchen during half term – my overflowing in-box is going to have to wait until next week.

Baking with children

I must admit I am enjoying that he’s getting to the age where he can sort of “help” rather than hinder. Provided I let him join in with something for five minutes he tends to let me get on with it… although it can be hair raising if you’re trying to do anything complicated or time critical with a permanent “what are you doing mummy” playing on a loop occasionally interrupted with a “why?”

This post is short as we have my dad staying this week and he would like to go to sleep soon – my computer is in the spare room. We’ve been entertaining other family members all afternoon and I’m wiped out from cooking and seriously behind on email backlog.

These Pear and Ginger Muffins With Spelt Flour came about because I had a bag of over ripe pears. But by the time I came to make them, the pears had really had it; but I’d psyched myself up to make pear and ginger muffins. So I had to buy new pears!!

Ted’s sprinkle of soft brown sugar on the top really finishes them off.

Print Recipe

Pear and Ginger Muffins with Spelt Flour

Servings: 12 muffins

Equipment

• 12 hole muffin tin lined with paper cases

Ingredients

• 150 g soft light brown sugar
• 1 tbsp ground nut oil or sunflower
• 1 large egg
• 1 tsp vanilla extract
• 100 ml buttermilk or yogurt with squirt of lemon juice left for a few hours
• 100 g pear chopped
• 1 globe stem ginger in syrup, finely chopped
• 100 g plain spelt flour
• 75 g wholemeal spelt flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• pinch salt

Instructions

• Preheat the oven to 200c /gas mark 6.
• Sift the flours, baking powders, bicarbonate of soda, salt and sugar into a large mixing bowl.
• In a small bowl or jug, stir the egg, oil and extract.
• Fold the fruit and ginger into the flour mix. Then fold that into the wet ingredients until just mixed.
• Spoon the batter into the paper cases and bake for 15 minutes.
• Allow to cool in the trays for a few minutes before transferring to paper cases.

Notes

Although muffins tend to crumble if you pull the cases off them when they're warm, they taste jolly nice straight out the oven!