Pear & Ginger Muffins
125g softened butter
125g caster sugar
1 tsp vanilla extract or essence
2 eggs, beaten
1 cup self-raising flour
½ tsp baking soda
1 tsp baking powder
¼ cup milk
6 ripe FruitDirect Buerre Bosc Pears, peeled, cored and roughly chopped into small pieces
¼ cup stem ginger or crystallised ginger, finely chopped
Preheat the oven to 180°C. Line a 12-hole muffin tray with paper cases.
In a bowl, beat butter and sugar until light and fluffy. Add vanilla and eggs and beat well. Sift in flour, baking soda and baking powder, then gradually add milk until combined.
Carefully fold through chopped pears and ginger. Place mixture into paper cases, so they are roughly ¾ full and bake for 15-20 minutes until well risen and golden brown on top. Remove from the oven and cool on a wire rack.
Will keep for 2-3 days in an airtight container, or freeze for up to 1 month.