Name: Pear and walnut muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 500 g flour cake; 125 g brown sugar soft; 5 ml Bicarbonate of soda; 2.5 ml salt; 10 ml ginger ground; 5 ml cinnamon ground; nutmeg and cloves, ground; 250 ml yoghurt natural; 250 ml oil; 45 ml molasses; 2 eggs beaten; 375 g pears diced; 100 g raisins; 100 g walnuts chopped

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Ingredients (14)

500 g	flour — cake
125 g	brown sugar — soft
5 ml	Bicarbonate of soda
2.5 ml	salt
10 ml	ginger — ground
5 ml	cinnamon — ground
	nutmeg — and cloves, ground
250 ml	yoghurt — natural
250 ml	oil
45 ml	molasses
2	eggs — beaten
375 g	pears — diced
100 g	raisins
100 g	walnuts — chopped

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Method:

Preheat the oven to 180°C and grease a 12-cup muffin pan, or spray it with non-stick cooking spray.

Sift the cake flour into a large mixing bowl. Add the brown sugar, bicarbonate of soda, salt, ginger, cinnamon, nutmeg and cloves. Mix well.

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.

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.

Words and image: Home magazine.

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