A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Per Serving: 201 calories; protein 3.8g; carbohydrates 34.7g; fat 5.9g; cholesterol 31.8mg; sodium 283.5mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.