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Pear and Ginger Muffins

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“Inspired by Christmas, some very ripe pears and Julie Stafford's low cholesterol/dairy-free technique, I made these up last week. Delicious, moist and more-ish, even my toddler loves them.”
12 muffins

Ingredients Nutrition


  1. Preheat oven to 180C, and line a regular 12 hole muffin pan with muffins papers (or grease lightly).
  2. Sift flours and spices together in a large bowl, and stir in brown sugar.
  3. In another bowl, whisk eggs till combined, then add (one by one) oil, milk and golden syrup and whisk till well-combined.
  4. Add chopped pears and ginger (and white choc bits, if using) to dry mixture, then pour egg mixture in, too, and fold carefully together until just combined.
  5. Spoon mix into prepared muffin tin, and bake in oven approximately 20 minutes, until risen and golden brown on top.
  6. Turn out immediately onto wire rack to cool.
  7. These keep very well for several days in a sealed container - the fruit keeps them moist and flavourful for longer.
  8. (The white chocolate chips contain dairy of course so are optional, but are a delicious addition if that isn't a problem.).

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