Thursday, September 29, 2011

La Cuisine...

 
I finally had the time to get into my kitchen, again. I love baking. And it's rather cold today in my apartment. Plus I still had so many pears from our garden. Those muffins are perfect for a cold day, together with some strong coffee or tea. And ideal for breakfast, too - if you have a sweet tooth like me. They are not too sweet, though - as they are without any sugar and without butter. That's why some sweet jam, apple jelly or apple sauce is just a perfect accompaniment for them. The slightly bitter taste of orange marmalade goes pretty well with those, too. They are quick and easy to make and you can store them for a few days.

Pear & Ginger Muffins
[ adapted from Sophie Dahl ]

Preparation time: ~ 45 minutes (incl. baking)

Ingredients
makes 12 muffins

2 tsp baking powder
1 tsp natron (baking soda)
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
145 g spelt flour
150 g oats
225 g pear mash (like the baby food)
4 egg whites, slightly whisked
125 ml joghurt
1 firm pear, peeled, cored and cut into cubes
110 g raisins


Preparation
 
Preheat oven to 180°C (356°F). Grease muffin pan for 12 muffins with oil - or use paper baking cups. Mix baking powder, natron, ginger, cinnamon and nutmeg in a big bowl. Add flour and oats. Make a little deepening in the centre and and all moist ingredients including the pear and raisins. Stir carefully. Put into forms so that each mould is filled up to 2/3. Bake at 180°C (356°F) on medium shelf for about 25-30 minutes until golden. Best served warm together with sweet fruit jam or sauce.

Bon appetite!



 

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