Pear, Ginger and Almond Muffins
1 cup of soya milk
1 teaspoon of cider vinegar
1 ¾ cups of plain flour
2 ½ teaspoons of baking powder
½ teaspoon of salt
¾ cup of caster sugar
½ cup of sunflower oil
2 teaspoons of almond extract
1 cup of pear diced into little cubes (about 2-3 pears)
1 cup of flaked almonds
1/3 cup of finely chopped crystallised ginger
Pre-heat the oven to 200C / 400 F / Gas 6
Add the vinegar to the milk in a bowl. Whisk and set aside.
In a separate bowl sieve the flour, baking pwder, sugar and salt and stir well.
Make a well in the middle and then pour in the milk mixture, oil and almond extract and give it a few stirs.
As it starts to combine fold in the pear and almonds. Stir until it just comes together, don't over mix.
Divide the batter into the muffin cases.
Bake for 20-22 mins until a toothpick comes out clean.
Recipe by Caroline Turner