Ginger muffins with stewed pear

day-before ginger muffins with stewed pear
6 Item



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.


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