Name: Ginger muffins with stewed pear
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 teaspoon ground ginger; 2/3 cup (100 grams) coarsely chopped dried apricots; 1/2 cup (95 grams) coarsely chopped dried figs; 1/3 cup (95 grams) all-bran breakfast cereal; 1 1/2 cup (375 millilitres) milk; 1 1/4 cup (275 grams) firmly packed brown sugar; 1/3 cup (115 grams) golden syrup; 1 1/4 cup (185 grams) self-raising flour; 1/4 cup (35 grams) toasted pecans, coarsely chopped; 3 medium pears, peeled, cut into 8 wedges each; 1 cup (250 millilitres) water; 1 tablespoon icing sugar mixture

Ingredients

3 teaspoon ground ginger

2/3 cup (100 grams) coarsely chopped dried apricots

1/2 cup (95 grams) coarsely chopped dried figs

1/3 cup (95 grams) all-bran breakfast cereal

1 1/2 cup (375 millilitres) milk

1 1/4 cup (275 grams) firmly packed brown sugar

1/3 cup (115 grams) golden syrup

1 1/4 cup (185 grams) self-raising flour

1/4 cup (35 grams) toasted pecans, coarsely chopped

3 medium pears, peeled, cut into 8 wedges each

1 cup (250 millilitres) water

1 tablespoon icing sugar mixture

Method

1.In a large bowl, combine ginger, apricot, fig, cereal, milk, brown sugar and half of the golden syrup; mix well. Cover; refrigerate overnight.

2.Preheat oven to moderately hot. Lightly grease six-hole (¾-cup/180ml) texas muffin pan.

3.Stir flour and nuts into apricot mixture. Spoon mixture into prepared muffin pan; bake, uncovered, in moderately hot oven about 30 minutes. Stand muffins in pan 5 minutes before turning onto wire rack.

4.Meanwhile, in a large frying pan, combine pear, remaining golden syrup and the water; simmer, covered, about 15 minutes or until pears are soft. Dust muffins with sifted icing sugar; serve with stewed pear.

Make the batter for these muffins the night before you want to bake and serve them.
Note

Woman's Weekly Food

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Ingredients

Method

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