Recipe - Fresh Pear Muffins

WET MIX
One half cup Margarine
One half cup Sugar
One half cup Golden syrup
2 Eggs
1 cup Milk
4 Pears peeled & minced

DRY MIX
3 cup Flour
2 teaspoon Cinnamon
2 teaspoon Mixed spice
4 teaspoon Ground ginger

Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine,
sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir in
the pears. Carefully stir in the previously combined dry mix. Place in pans
& bake for 2530 mins. Makes 1214. Variations:

1. FP with Caraway Add 3 tsp of caraway seeds to the wet mix.

2. FP with Nuts Add One half cup of chopped walnuts or pecans to the wet mix.

3. FP & Double Ginger Add One half cup crystallised ginger to the wet mix.

4. FP with Raisins Add One half cup chopped raisins to the wet mix.

5. FP with Rye Replace the flour with 3 cups rye flour & 4 tsp baking
powder.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.