Those muffins were delicious ! The cake itself was fluffy, light for me perfect. I think I will try to bake this cake again but this time plain. The ginger, per and nuts were lovely combination. Those muffins were packed with them. Although next time I would rather skip the ginger, it was little bit too spicy for me. Anyway you may expect to see this recipe again as I think this cake would be perfect with other fruits, nuts or chocolates.
Ingredients for 12 - 14 standard size or 6 - 7 big muffins:
- 2 big pears
- 60g ginger from a jar*
- 250 g flour
- 2 and 1/2 tsp baking powder
- pinch of salt
- 75g walnuts
- 2 tbsp cocoa powder
- 2 eggs
- 100g sugar
- 100g butter or margarine
- 250 ml milk
- 100g white chocolate
- walnut halves for decoration
* I used ginger in vinegar, but it can be replaced with crystallized ginger or ground ginger.
Preheat the oven to 180C. Line muffin tin with paper cases.
Peel the pears, remove cores. Chop the pears into small chunks.
Drain the ginger and chop into small chunks. Or if u use crystallized ginger just chop it. Add to the pears, stir and set aside.
Chop the walnuts and set aside.
Mix together the flour, baking powder, salt, cocoa powder. Stir in the walnuts.If you use the ground ginger add it to the flour mixture.
Whisk the eggs and sugar in an electric mixer until pale and fluffy. Reduce the speed and add alternately the flour mixture, milk and soft margarine. When all ingredients added and batter is smooth stop the mixer. Then gently fold in the ginger and pear mixture.
Spoon the batter into prepared earlier paper cases. Bake in preheated oven for 20 - 30 minutes until well risen. Remove form the tin to cool down.
While muffins cooling down melt the chocolate. Spread the melted chocolate over each muffin top and place half of walnut as a decoration.
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