Pear and Ginger Muffins

• 1 12 cups self-rising flour
• 12 cup plain flour
• 14 cup brown sugar
• 12 teaspoon mixed spice
• 14 teaspoon clove powder
• 3 eggs
• 12 cup grapeseed oil (or similar low-cholesterol good quality cooking oil)
• 34 cup milk (I used rice milk)
• 14 cup golden syrup
• 3 ripe pears, peeled, cored and cut into chunks
• 1 12 tablespoons crystallized ginger, chopped
• 12 cup white chocolate chips, contain dairy products (optional)

1. Preheat oven to 180C, and line a regular 12 hole muffin pan with muffins papers (or grease lightly).
2. Sift flours and spices together in a large bowl, and stir in brown sugar.
3. In another bowl, whisk eggs till combined, then add (one by one) oil, milk and golden syrup and whisk till well-combined.
4. Add chopped pears and ginger (and white choc bits, if using) to dry mixture, then pour egg mixture in, too, and fold carefully together until just combined.
5. Spoon mix into prepared muffin tin, and bake in oven approximately 20 minutes, until risen and golden brown on top.
6. Turn out immediately onto wire rack to cool.
7. These keep very well for several days in a sealed container - the fruit keeps them moist and flavourful for longer.
8. (The white chocolate chips contain dairy of course so are optional, but are a delicious addition if that isn't a problem.
9. ).

flour, flour, brown sugar, mixed spice, clove powder, eggs, grapeseed oil, milk, golden syrup, ginger, white chocolate chips

Taken from www.food.com/recipe/pear-and-ginger-muffins-198997 (may not work)