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.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…