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Categories:
flour flour brown sugar mixed spice clove powder eggs grapeseed oil milk golden syrup ginger white chocolate chips
Viewed: 21 - Published at: 3 years agoIngredients
- 1 12 cups self-rising flour
- 12 cup plain flour
- 14 cup brown sugar
- 12 teaspoon mixed spice
- 14 teaspoon clove powder
- 3 eggs
- 12 cup grapeseed oil (or similar low-cholesterol good quality cooking oil)
- 34 cup milk (I used rice milk)
- 14 cup golden syrup
- 3 ripe pears, peeled, cored and cut into chunks
- 1 12 tablespoons crystallized ginger, chopped
- 12 cup white chocolate chips, contain dairy products (optional)
Method
- Preheat oven to 180C, and line a regular 12 hole muffin pan with muffins papers (or grease lightly).
- Sift flours and spices together in a large bowl, and stir in brown sugar.
- In another bowl, whisk eggs till combined, then add (one by one) oil, milk and golden syrup and whisk till well-combined.
- Add chopped pears and ginger (and white choc bits, if using) to dry mixture, then pour egg mixture in, too, and fold carefully together until just combined.
- Spoon mix into prepared muffin tin, and bake in oven approximately 20 minutes, until risen and golden brown on top.
- Turn out immediately onto wire rack to cool.
- These keep very well for several days in a sealed container - the fruit keeps them moist and flavourful for longer.
- (The white chocolate chips contain dairy of course so are optional, but are a delicious addition if that isn't a problem.
- ).
