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

Ginger muffins with stewed pear

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Makes 6 Item

Prep

10M

Cook

45M

Total

55M

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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