On a cold winter morning one of these & a cup of tea is about the only thing that will entice me out of bed. Perfect to set you up for a dog walk in the cold (& maybe wet!)
100g freee by doves farm gluten free self raising flour or similar
75g sunflower spread
2 medium eggs
75g pear puree
75g coconut sugar (or just regular soft brown sugar.)
1 teaspoon baking powder
2 teaspoons ground ginger
25 chopped walnuts
TO DECORATE
1 small apple, pear to decorate (optional)
1. Preheat the oven to 180c.
2. Lightly whisk the pear puree and eggs together into a smooth batter. Beat in the sunflower spread.
3. Fold in the flour & baking powder. Stir in the chopped walnuts
4. Place 5 muffin cases into a cupcake tin. Divide the mixture evenly into each one. Place a few pieces of chopped apple or pear on the top to decorate (optional.)
5. Bake for between 20 -25 mins. In my oven they take exactly 22 mins. They should be risen, golden brown and springy to the touch.
6. Remove from the tin & leave to cool. Store them in an airtight container until ready to eat.
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