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!