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Pear and Ginger Breakfast Muffins

Kindly Donated by
Amanda Hamilton



150g Spelt Flour (Wholegrain or Bakers Blend)
2 tsp baking powder
    1 tsp bicarbonate of soda
    1 tsp ground ginger
    1 tsp ground cinnamon
    1/4 tsp nutmeg
    150g rolled oats
    225g pear puree
    4 egg whites
    125ml natural yoghurt
    200g honey
    1 firm pear 110g sultanas


Pre-heat the oven to 190 degrees C/170 degrees C (fan) /Gas Mark 6. Combine the spelt flour, oats, baking powder, bicarbonate of soda and spices in a mixing bowl. Make a well in the centre of the mixture and pour in the wet ingredients. (Baby fruit puree can be used in place of pear puree!)

Gently mix until it forms a cake-like batter. Add the sultanas and diced pear then mix again. Divide the mixture into individual cases in a muffin tin. Bake for 20-25 minutes. Leave to stand for 5 minutes before unwrapping. These muffins can be made in advance and frozen, then defrosted overnight and reheated in the morning.

They make a great on-the-go breakfast with an extra pot of natural yoghurt or a piece of fruit.

Don't forget to buy your Sharpham Park ingredients :

Organic Bakers Blend

Organic Wholegrain Spelt Flour

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