Skip to main content
logo
Food Advertising by

Honey and Pear Muffins ~ 密糖梨满芬


These afternoon tea muffins are delicious with honey and a sprinkling of cinnamon sugar.  The Peckham pears gave an added crunch and moisture to these not too sweet treats.   Enjoy these with a cup of hot beverage or a glass of cold milk!



Recipe for Pear and Honey Muffins密糖


    Ingredients

    • 8 oz plain flour
    • 3 oz sugar
    • 3 tsp baking powder
    • 1/4 tsp salt
    • 1 tsp cinnamon
    • 1 cup Yoghurt
    • 1/4 cup melted butter or Canola Oil  ( I used Canola Oil)
    • 1/4 cup honey
    • 1 tsp vanilla
    • 1 egg
    • 1 cup diced Peckham pear
    • Brown sugar + a bit of cinnamon for sprinkling
    Method
    1. Whisk flour, sugar, baking powder, salt and cinnamon.  Set aside.
    2. Whisk egg, yoghurt, honey, vanilla and oil.  Pour this into the dry ingredients
    3. Gently stir in the pears, do not overmix.
    4. Scoop onto paper lined muffin pan.  Sprinkle with brown sugar and cinnamon mixture.
    5. Bake in a preheated oven @ 200 deg.C for 18 to 20 mins.  Test with a skewer till it comes out clean.
    6. Serve warm with a dollop of honey.





    I'm submitting this post to the Little Thumbs Up event organised by Zoe of Bake for Happy Kids and
    Doreen of  My Little Favourite DIY and co-hosted by  Cheryl of Baking Taitai and the theme for  May is Yoghurt

Comments

  1. WOW Cheah! These muffins looks very delicious. I like the cubed pears wrapped inside the cake.

    ReplyDelete
    Replies
    1. Ya, those cubes of pears did add some crunch to the muffins!

      Delete
  2. Looks yummy, especially with kopi o. I like the muffin paper cup.

    ReplyDelete
  3. Hi Sokehah, these pear muffins sure taste delicious with a dollop of honey and cinnamon sugar! Thanks for linking to LTU and looking forward to more sharing from you. :)

    ReplyDelete
  4. These muffins are so moist and I love the combo of honey and pears. YUM!

    ReplyDelete
  5. They look like something I would enjoy.. And I have to have a look..I think I had few pears left :D

    ReplyDelete
  6. good morning cheah, i can see how moist they are. The final touch of the cinnamon is a great idea!

    ReplyDelete
  7. Hi Soke Hah, didn't see this post in your FB. Must be good with a cup of sugar free tea...The muffin top and edges must be crunchy and nice to bite.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Mung Bean Cake ~ 绿豆糕

These Mung Bean Cakes are made with split mung beans and they can pass off as mooncakes as they are shaped using the plunger moulds for mooncakes.  I find these mung bean cakes refreshing and not so heavy as mooncakes and they are a perfect match with a cup of hot Chinese tea.




Mung Bean Cake  ~   绿豆糕
Ingredients
300 gm split mung beans30 gm Crisco shortening70 ml vegetable oil100 gm organic cane sugar1.1/2 Tbsp honeyabout 100 gm red bean paste1/2 tsp matcha powderpinch of saltpandan leavesMethod Wash and soak the mung beans with 700 ml water, overnight.Next day, rinse the mung beans and cook it in a rice cooker with about 1 inch of water covering the mung beans.  (I used the 'congee' function of the rice cooker).Put the cooked mung beans in a blender and blend till fine with 120 ml water.Heat up a non-stick pan with shortening and once melted, pour in the blended mung beans.  Keep stirring on medium heat and then add in vegetable oil.  Once all the oil has been absorbed, add in h…

Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…