Brillo Cleaning Guide 10/19
pear and ginger

Pear & Ginger Muffins

Amanda Hamilton for Spelt by Roger Saul
Serves: 12
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Preparation time: 15 minutes
Cooking time: 25 minutes


  • For greasing unsalted butter
  • 150g wholegrain or seeded spelt flour
  • 150g rolled oats
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 225g pear purée
  • 4 egg whites
  • 125g natural yoghurt
  • 200g clear honey
  • 115g sultanas
  • 1 firm pear, peeled, cored and diced


  1. Preheat oven to 190°C/375°F/Gas 6 and grease a 12-hole muffin tin or line with squares of baking paper
  2. Put flour, oats, baking powder, bicarbonate of soda and spices in a large bowl and make a well in the centre

  3. In a separate bowl, mix together pear purée, egg whites, yoghurt and honey. Pour this mixture into the well in the dry ingredients and gently fold together to combine, being careful not to overmix
  4. Gently fold in the sultanas and diced pear. Do not overmix
  5. Spoon the mixture into the muffin tin. Bake for 20–25 minutes
  6. Transfer to a wire rack to cool for 5 minutes before unwrapping
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