PEAR AND GINGER BREAKFAST MUFFINS
Kindly Donated by
Amanda HamiltonIngredients:
- 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
Method:
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 get your spelt ingredients:
- 14th March 2019