Makes 12
Preparation time: 20 minutes
Baking time: 20 minutes
Oven temperature: 180°C

• 890ml (500g) cake flour
• 125g soft brown sugar
• 5ml bicarbonate of soda
• 2,5ml salt
• 10ml ground ginger
• 5ml ground cinnamon
• a pinch each of nutmeg and cloves
• 250ml natural yoghurt
• 250ml oil
• 45ml molasses
• 2 eggs, beaten
• 375g fresh, ripe pears, diced (about 3 pears)
• 160ml (100g) raisins
• 100g walnuts, chopped

1 Preheat the oven to 180°C and grease a 12-cup muffin pan, or spray it with non-stick cooking spray.
2 Sift the cake flour into a large mixing bowl. Add the brown sugar, bicarbonate of soda, salt, ginger, cinnamon, nutmeg and cloves. Mix well.
3 Beat the yoghurt, oil, molasses and eggs in a separate mixing bowl. Form a well in the dry ingredients and pour in the liquid ingredients. Stir until the ingredients are well mixed.
4 Fold in the pears, raisins and walnuts and spoon the batter into the cups of the muffin pan. Bake for 20 minutes until the muffins have risen fully and are golden brown.

Words and image: Home magazine