Tuesday, April 12, 2011

Pear, Ginger and Chocolate Chip Muffins

After a brief trip to town this morning to donate blood and to return library books, I spent the afternoon taking it easy at home. No heavy garden work, just a potter in the orchard. Moved some sheep around and a little bit of baking. We have some pears that need to be used so today I made muffins which I freeze for Tim to take to work for morning/afternoon tea and tomorrow I am going to make a pear and honey cake.

Pear, Ginger and Chocolate Chip Muffins

Ingredients 2 cups self raising flour 1 cup brown sugar 2 pears peeled, cored and chopped 3/4 cup chocolate chips 60 grams butter, melted 2 eggs 3/4 cups milk

Method Preheat oven to 180 deg C . Combine flour and sugar in a mixing bowl and mix until well combined. Add pears and chocolate chips and mix gently until evenly distributed. Combine melted butter, eggs and milk in a separate bowl and whisk to combine. Add the egg mixture to the dry ingredients and stir until just combined. 2/3 fill muffin cases with the mixture and bake for about 20 minutes.

Best eaten when warm.

Tomorrow I'll post the pear and honey cake.


1 comment:

Lisa said...

Tracy, your menu is so varied and so interesting.