makes 12 medium muffins

2 ½ cups Plain flour
1 cup Caster sugar
2 tsp Baking powder (heaped)
3 Medium pears – cored and diced
2 tsp Grated ginger

80 g Butter – melted
1 ¼ cups Milk
3 Eggs
1 tsp Vanilla essence

1. Pre-heat the oven to 190 degrees celcius. Line a 12 hole medium muffin pan with butter/spray oil or cupcake/muffin paper.
2. Sift the sugar, flour and baking powder together into a mixing bowl. Add the pears and ginger.
3. Whisk the eggs with the milk and vanilla essence. Make a well in the middle of the dry ingredients then pour the milk mixture and butter into it. Gently mix with a kitchen spoon until everything is well combined.

4. Evenly divide the mixture between the 12 muffin moulds then bake for about 25 minutes until the middle two muffins are cooked (the centre will bounce back up if gently pushed down.

5. Sprinkle with icing sugar and serve with lashings of butter.