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.