PEAR AND GINGER BREAKFAST MUFFINS


Kindly Donated by
Amanda Hamilton

Ingredients:

 

  • 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

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