kayloulee: a blue-and-white Penguin Paperback; title: "The Intelligent Woman's Guide To Socialism". (intelligent woman's guide to socialism)
[personal profile] kayloulee posting in [community profile] batchlunch
I copied this recipe out of Nigella Express at the beginning of the year, when I had it out from the library, and first made it right at the start of my university semester (March), when I was having a particularly traumatic time of it. I was so stressed out from moving house and a really epic gastritis episode that there was very little I could eat happily and relatively quickly. These muffins saved my breakfasts for about two weeks straight.

They keep very well in the fridge, not so well outside it, I'd say a day at most outside the fridge in hot humid weather, probably stretched to two-ish in cooler weather. I've never tried freezing them but it would probably work all right.

Accessibility notes:
- It's neither gluten-, dairy-, nor egg-free, sorry about that.
- You can keep the tools used down to an absolute minimum, because it only needs a big mixing bowl and a 4-cup measuring jug, and if you measure your liquids on top of each other you don't need to use measuring cups for them at all.
- Chopping the pears or apples into small dice is quite tiring, at least for me. If you use still-hard pears it's much easier to hold them and they hold their shape better.
- Stirring the muffin mixture is a bit more work than I expected it to be, because it's quite sticky, but if you have a Mixmaster or KitchenAid, something like that, even more of the work in this disappears. I don't have one, :-(.

Ingredients:

250g plain/all-purpose flour
2 tsp baking powder
150g caster sugar
75g light brown sugar
1 tsp ground ginger

140mL sour cream or Greek style plain yogurt
125mL vegetable oil
15mL honey
2 eggs

300g pears, peeled, cored, and cut into 5mm/quarter-inch dice - I usually make them about 1cm cubed, I'm not very fussy.

Preheat the oven to 200C, and line a twelve-muffin tin with papers, or grease it. Measure the dry ingredients into a mixing bowl and thoroughly combine. Measure the sour cream/yogurt, vegetable oil, honey, and eggs into a measuring jug, and stir to combine. Fold into the dry ingredients. Mix in the diced pear, and divide the batter between the muffin cases. Sprinkle each with 1/2 tsp brown sugar, and bake for 20 minutes.

It also works very well if you swap in equal measurements of apples and cinnamon for the pears and ginger, or any other combination you can think of. Might want to adjust your liquids if you pick wetter fruit, though.
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May 2016

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