The best muffins yet — pear/raisin/bran.

I made these today with my sister, and they are definitely my most successful muffins yet. She wasn’t so keen on ginger, so I only sprinkled the candied ginger on top of some of them, but next time I’ll add it to the batter. They are super moist, yet kind of crunchy on top. Delicious! It worked super well to just add the pured content of a can of pears to the batter, and I definitely want to try it with other fruits, such as peaches or apricots.

Pear/raisin/bran muffin.

Pear/raisin/bran muffin.


  • 1 cup whole wheat flour
  • 1/2 cup wheat bran
  • 1/2 cup quick oats
  • 2 tsp maizena
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup sugar
  • 1/2 cup raisins
  • 1 cup mashed pear (I pureed  the content of a can of pears — after straining away the liquid — with an immersion blender, it contained 2 pears)
  • 1/2 cup yogurt (use soy yogurt to veganize)
  • 1/4 cup canila oil
  • some (soy) milk if the batter is too thick
  • chopped candied ginger

Mix up all the dry ingredients. Drain the can of pears, puree the pears with an immersion blender. Add all the wet ingredients to the dry. Add some milk if the batter seems dry. Spoon into muffin tins, sprinkle tops with candied ginger. Bake at 180C for 15-18 mins, until golden.


One response to “The best muffins yet — pear/raisin/bran.

  1. Pingback: Blueberry muffins. « Dabbling in baking and bento making

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