Sunday, 21 October 2012

Spiced Pear & Ginger Muffins With Mascarpone

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Some Sunday mornings, I wake up wanting something different for breakfast.  I rarely wish to stray far from the regular oats, but breakfast muffins usually satisfy the wandering belly.

These lovely muffins are delicious with a morning cup of tea.  This is also a great way of getting in a small portion of fruit for the day.  Did you know that pears are a great source of vitamins and fibre?  Fruit are low in calories and also score very well on glycaemic index measurements.  These muffins are only delicately sweetened so they really are a delicious way to start your day. 

1 1/2 cups gluten free oats
1 1/2 cups gluten free self-raising flour
2 1/2 teaspoons baking powder
1/2 ground ginger
1/4 teaspoon mixed spice
1/4 teaspoon salt

3 small pears, diced into small pieces
3 tablespoons golden syrup or honey
3/4 cup mashed banana
1/3 cup brown sugar
1/3 cup mascarpone
1/3 cup vegetable oil

2 teaspoons egg replacer
2 tablespoons semi-skimmed milk

1/2 thumb sized piece of ginger, grated

  1. In a large bowl mix the flour, oats and remaining dry ingredients together.
  2. Next prepare your pears and place them in a separate bowl.  Note that I left the skins of the pears on the fruit, but this is optional.  Add the mashed banana, brown sugar, mascarpone and vegetable oil to this bowl.  
  3. Mix the egg replacer with 2 tablespoons of the milk and make into a paste.  Add to the pear mixture and mix well.  
  4. Combine the flours and the pear mixture.  Finally add the freshly grated ginger and divide into greased muffin cases. 
  5. Bake in a preheated oven at 200ยบ for 20 - 30 minutes or until a skewer comes out clean.
Makes at least 12 muffins.

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What are your favourite breakfast muffin flavours?  Do comment below, I do love hearing from you.

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