Pear and Ginger Muffins for breakfast
I promised this recipe to my friend Paolo who recently opened a beautiful b&b here in Velletri, at about 3 km from us.
So instead of sending it by e-mail I put it here also for all my guests who enjoyed these muffins for their breakfast.
I had been making Muffins for years, but every time I made them I would dread the moment they came out of the oven. They would be flat, or would have exploded and collapsed on the side.
One day I was making them again and I was chatting with my English friend Angela about my frustration and with her usual good humour and matter of fact attitude she said: the secret for making perfect muffins is that you have the oven on and the muffin tins ready, mix the dry ingredients in one bowl and the wet ones in another, and when the oven is the right temperature very quickly combine the dry and wet ingredients making sure that no dry flour is visible, pour the mix in the muffin cups and straight in the oven.
This is what I have been doing since that moment. And they are always perfect.
Of course it said so in my recipe book, but I never read the instructions, only the ingredients.
The recipe I use with some variation of the ingredients is taken from Muffins: fast and fantastic by Susan Reimer.
280 g plain flour
2 1/2 teaspoons baking powder
1/2 tsp salt
1 1/2 tsp ground ginger
100 g cane sugar
180 ml unsweetened almond milk (or unsweetened pear juice or milk)
1 ripe pear (170 g)
3 Tablespoons honey
90 ml sunflower oil
Prepare muffin tins. Preheat oven to 200°
In a bowl mix together: flour, baking powder, salt, ginger and sugar.
In a measuring jug put milk, oil, honey and the beaten egg.
Pour wet ingredients into dry mixture. Stir just until combined. Batter will be lumpy but no dry flour should be visible.
Fill muffin cups three-quarters full. Bake for 20-25 minutes.
Muffins are done when tops are lightly browned and spring back when pressed gently.