Fresh pear muffins

Yield: 12 Servings

Measure Ingredient
½ cup Margarine
½ cup Sugar
½ cup Golden syrup
2 Eggs
1 cup Milk
4 Pears peeled & diced
3 cups Flour
2 teaspoons Cinnamon
2 teaspoons Mixed spice
4 teaspoons Ground ginger

WET MIX

DRY MIX

Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine, sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir in the pears. Carefully stir in the previously combined dry mix. Place in pans & bake for 25-30 mins. Makes 12-14. Variations: 1. FP with Caraway - Add 3 tsp of caraway seeds to the wet mix.

2. FP with Nuts - Add ½ cup of chopped walnuts or pecans to the wet mix.

3. FP & Double Ginger - Add ½ cup crystallised ginger to the wet mix.

4. FP with Raisins - Add ½ cup chopped raisins to the wet mix.

5. FP with Rye - Replace the flour with 3 cups rye flour & 4 tsp baking powder.

REC.FOOD.RECIPES

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