Title: Fresh Pear Muffins
Categories: Bread
Yield: 12 Servings

----------------------------------WET MIX----------------------------------
1/2 c Margarine
1/2 c Sugar
1/2 c Golden syrup
2 Eggs
1 c Milk
4 Pears peeled & diced

----------------------------------DRY MIX----------------------------------
3 c Flour
2 ts Cinnamon
2 ts Mixed spice
4 ts 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 25-30 mins. Makes 12-14. Variations:

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

2. FP with Nuts - Add 1/2 cup of chopped walnuts or pecans to the wet mix.

3. FP & Double Ginger - Add 1/2 cup crystallised ginger to the wet mix.

4. FP with Raisins - Add 1/2 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.