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Pear and ginger muffins

These soft, moist muffins are flavoured with chunks of pear and the gentle heat of ginger. The riper the pears, the sweeter the muffins will be. They would be perfect for a picnic or a quick snack on the run.

Prep time: 10 minutes

Baking time: 20 minutes

Ready in: 45 minutes

Makes: 12 muffins

275g (10oz) plain flour, sifted

200g (7oz) caster sugar

2 tsp baking powder

1 tbsp ground ginger

1 tsp salt

4 eggs, beaten

150ml (5fl oz) vegetable oil

300g (11oz) pears, peeled, cored and cut into 1cm (½in) dice

12-cup muffin tray and 12 muffin cases

Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.

Place all the ingredients, except the pears, in a large bowl and whisk together until smooth, then fold in the pears and divide between the muffin cases, filling each case three-quarters full. Bake for about 20 minutes or until well risen, golden and feeling springy to the touch.

Remove from the oven and allow to cool for 5 minutes, then take from the muffin tray and place on a wire rack to cool down fully.

Apple and ginger (or cinnamon) muffins

Follow the recipe above, replacing the pears with the same quantity of chopped eating apples and either keeping the ginger or replacing it with 2 teaspoons of ground cinnamon.