One of the reasons behind me deciding to run a business making jams and chutneys was the fact that every week, left at the bottom of my fruit and veg box would be some sorry carrots, apples or pears. Not wanting to be wasteful I looked through all my recipe books to find inspiration in the form of Autumn chutneys and jams.
A well loved favourite of mine and many of my customers over the past 3 years has been my Spiced Pear and Ginger Chutney. Sweet pears complimented by crystallised ginger and cinnamon is a lovely combination. Personally, I love to serve it with a traditional Melton Mowbray pork pie but it is also a great accompaniment to any cheese board.
Today some slighlty over ripe pears could no longer be ignored. Fancying something sweet I took inspiration from the flavours in that chutney and quickly made a batch of spiced pear and ginger muffins. I found a recipe in an old bread making cook book and then, as usual, swapped wholemeal for plain flour, demerara sugar for soft brown, apples for pears. The results, as I write this, are a lovely mid morning treat with a cup of jasmine tea.
Yes, I know one is missing, I ate it!
Spiced Pear and Ginger Muffins – makes 9 muffins
200g organic plain flour or wholemeal flour
1 tbsp baking powder
pinch of salt
1 1/2 mixed spice
55g demerara sugar
1 large organic egg – beaten
200ml organic milk
55g melted usalted butter
1 pear – peeled cored and chopped
10g crystallised ginger – finely chopped
Preheat the oven to 200 degrees C. Line 9 cups of a 12 cup muffin tin.
Place the flour, baking powder, mixed spice, salt and sugar in bowl and mix together.
In another bowl mix the egg, milk and melted butter. Fold the wet mixture gently into the flour mixture to combine. It shouldn’t be smooth, the mixture should be lumpy. Gently fold in the pear and crystallised ginger.
Divide the mixture in the muffin cases and bake for 20 minutes or until golden and risen. Transfer to a wire rack to cool (although they are delicious served warm as well).
