Pear & ginger muffins

• butter↗75g g
• light muscovado sugar↗75g g
• medium eggs↗2

  beaten

• medium ripe pears↗2

  peeled, cored, cut into chunks

• piece stem ginger↗2.5cm cm

  finely chopped

• lemon↗finely grated zest 1

  finely grated zest 1

• semi-skimmed milk↗4 tbsp tbsp
• natural yogurt↗175ml ml
• self-raising flour↗175g g
• ground ginger↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.

2. 2

   Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.

3. 3

   Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.

4. 4

   Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.