Double ginger pear muffins
- Heat oven to 190 DegC. Grease a 12-hole muffin tin. Sift flour, baking powder, sugar, ground ginger and salt into a bowl. Add diced pears and 1/3 cup of crystallised ginger and toss together, then make a well in the centre.
- In another bowl, whisk together eggs, milk, butter, orange zest and juice. Pour wet ingredients into dry ingredients and stir just enough to combine - adding a little more milk if necessary to create a smooth batter.
- Spoon mixture into prepared muffin tins. Sprinkle tops with extra crystallised ginger and bake for 15 to 20 minutes or until a muffin tests cooked when a skewer inserted in the middle comes out clean.