Serves: 12 (makes 12 muffins)
Time to make: 30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
100g reduced-fat spread
100g castor sugar
2 eggs, beaten
1 cup self-raising flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/3 cup trim milk
400g can pears in light syrup, no added sugar, drained, chopped
icing sugar, to dust
Step 1 Preheat oven to 180°C. Line a 12-hole muffin tray with 12 paper cases.
Step 2 In a bowl, beat spread and sugar until light and fluffy. Gradually add eggs, beating well. In a separate bowl, sift dry ingredients then fold into egg mixture, gradually adding milk.
Step 3 Place drained pears on a paper towel and dab to remove excess liquid. Carefully fold into muffin mixture.
Step 4 Spoon into paper cases to two-thirds full. Bake for 15-20 minutes until golden on top. Cool on a wire rack. Sprinkle with a little icing sugar. Store for up to 2 days or place plain muffins in a plastic bag to freeze.