Pear and Ginger Spelt Muffins
One of my husband’s favourite flavours is ginger. Whether it is in biscuits, cakes, slices, puddings, as long as it is sweet and has ginger in it, he is happy
Of course having a dietitian for a wife, all of my ginger endeavours are healthy and since I love experimenting, I’ll have to admit don’t always turn out great…
Except for these, which just happen to be delicious!
They are light but moist, with a divinely chewy, squidgy texture and are quite gingery!
Plus they’re quick and easy to make
- 1 large egg
- ⅓ cup treacle
- ¼ cup macadamia oil
- ¼ cup yoghurt
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla
- 1¼ cup wholemeal plain spelt flour
- 1 tablespoon ground linseeds
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 ripe pear (or apple), diced
- Turn oven on to 170 degrees C and line a 12 hole muffin tray with paper cases.
- Into a small bowl, whisk the egg, then add treacle, oil, yoghurt, applesauce and vanilla and mix until well combined. Set aside.
- In a larger mixing bowl, sift together the flour, ground linseeds, baking powder, bicarb soda, ginger and cinnamon. Stir in the diced pear.
- Make a hole in the middle of the dry ingredients and pour in the wet ingredients.
- Mix until only just combined - do not over-mix!
- Using a large dessert spoon, fill muffin paper cases ⅔-3/4 full.
- Bake for 18-20 minutes, until tops are puffed up and firm to touch.
- Allow to cool a little before eating
Note: I used spelt flour in these which is a less refined wheat flour and easily available in supermarkets now. If you don’t have spelt flour just use regular wholemeal flour.
Per Serve: 584 kJ or 139 calories; P 3g Fat 6g SFat 0.9g CHO 18g Fibre 2.4g
Best eaten within 3 days of making them!