Ginger Muffins With Stewed Pear

• 1 tbsp ground ginger
• 2/3 cup coarsely chopped dried apricots
• 1/2 cup coarsely chopped dried figs
• 1/3 cup All-Bran cereal
• 1 1/2 cups milk
• 1 1/4 cups firmly packed brown sugar
• 1/3 cup golden syrup or maple syrup
• 1 1/4 cups self-rising flour
• 1/4 cup chopped pecans, toasted
• 3 medium pears, peeled, cut into 8 wedges each
• 1 tbsp powdered sugar

1. Combine ginger, apricot, fig, cereal, milk, brown sugar and half of the golden syrup in a large bowl; mix well. Cover; refrigerate overnight.
2. Preheat the oven to 350u0b0F. Lightly grease a 6-cup Texas muffin pan.
3. Stir flour and nuts into apricot mixture. Spoon mixture into prepared pan.
4. Bake about 30 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5. Meanwhile, for the stewed pear, combine pear, remaining golden syrup and 1 cup water in a large skillet on medium heat. Bring to a boil, Reduce heat to low; simmer, covered, about 15 mins or until pears are soft. Dust muffins with sifted powdered sugar. Serve with stewed pear.

ground ginger, apricots, allbran cereal, milk, brown sugar, golden syrup, flour, pecans, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/35734 (may not work)