Gingerbread Puffins
(Gingerbread Pear Muffins)
September's branches are dense with ripening pears. As they begin to fall, start mixing spices together in preparation for these light muffins, a great way to enjoy the glut. The dark, sticky spiciness of the sponge is contrasted with the zesty coolness of the lemon icing.
They are very simple to make: once you've lightly poached the pears, it's just a case of mixing the dry ingredients with the wet ingredients, and sprinkling in the pear pieces. Just make sure every cupcake has an equal portion of pear.
Enjoy the cakes on their own, or with single cream or ice cream.
Makes 12 muffins.
Ingredients
For the cakes
For the topping
Equipment
Method
1. Preheat the oven to 180°C fan. Peel the pears and chop into small pieces. Over a medium heat, poach for about 4 minutes (until slightly softened) in a small saucepan with about 1 inch of water and the lemon juice in the bottom. Then, use a slotted spoon to transfer the pear pieces onto kitchen roll to drain.
(Gingerbread Pear Muffins)
September's branches are dense with ripening pears. As they begin to fall, start mixing spices together in preparation for these light muffins, a great way to enjoy the glut. The dark, sticky spiciness of the sponge is contrasted with the zesty coolness of the lemon icing.
They are very simple to make: once you've lightly poached the pears, it's just a case of mixing the dry ingredients with the wet ingredients, and sprinkling in the pear pieces. Just make sure every cupcake has an equal portion of pear.
Enjoy the cakes on their own, or with single cream or ice cream.
Makes 12 muffins.
Ingredients
For the cakes
- 3 medium-sized pairs
- Juice of ½ a lemon
- 120g plain flour (and 1 tablespoon extra)
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- 3 cloves, ground
- 1 egg, beaten
- 120g dark soft brown sugar
- 85g black treacle
- 115g kefir
- 55g margarine/baking spread
For the topping
- 125g icing sugar
- Juice of ½ a lemon
Equipment
- 12-hole muffin tray lined with 12 cupcake cases
Method
1. Preheat the oven to 180°C fan. Peel the pears and chop into small pieces. Over a medium heat, poach for about 4 minutes (until slightly softened) in a small saucepan with about 1 inch of water and the lemon juice in the bottom. Then, use a slotted spoon to transfer the pear pieces onto kitchen roll to drain.
2. In one bowl, weigh out the flour, bicarbonate of soda, salt and spices. In another bowl, weigh out the egg, sugar, treacle, kefir and margarine.
3. Use an electric hand whisk to briefly whisk the wet ingredients together, then add the dry ingredients and mix again. At this point, add one tablespoon of flour with the pear pieces. Stir in using a metal spoon. Then divide the mixture between the 12 cases.
4. Bake for 25-30 minutes until risen. Transfer to a cooling tray and leave to cool before drizzling over the icing: mix the lemon juice a little at a time to the icing sugar (you might not need all the juice - the icing should be fairly thick).