These are proper ‘grown-up’ muffins and they make a pleasant change to the traditional blueberry or chocolate chip muffin. I always feel that there is something about dark chocolate that when you combine it into desserts and cakes it has the ability to make things taste more luxurious and expensive. The muffins are elegant enough to serve out to guests with a dollop of whipped cream on the side which will be welcomed by the stem ginger and pear as both are ideal paired up with cream.
At the moment I am loving tulip muffin cases and the rich shade of brown that I bought them in actually inspired me to make pear, stem ginger and dark chocolate muffins. I often do that though – I just buy random pieces of baking stuff without any plan of what to do with them and then I bring them home and challenge myself on what to make. It is in this way, however, that I often surprise myself and come up with some of my best recipes…
1 1/2 cups plain flour
1 tbsp plain flour
3/4 cups caster sugar
1/2 cup dark muscavado sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground ginger
2 large eggs
3/4 cup vegetable oil
1/3 cup milk
1 tsp vanilla essence
3/4 cup dark chocolate chips
1/2 cup chopped stem ginger
2 ripe conference pears, peeled and chopped into small chunks
- Preheat oven to 200°C/Fan 180°C/gas 6. Line a 12 hole muffin tray with muffin cases.
- Sift 1 1/2 cups flour, baking powder, baking soda, ground ginger and sugars.
- Whisk the eggs, oil, milk and vanilla. Add the dry ingredients.
- Mix the pear, dark chocolate and stem ginger with 2 tbsp plain flour and fold them into the muffin mixture.
- Divide mixture into muffin cases and bake for 20 mins. Scatter with more dark chocolate chips, if desired.