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Sunday 13th May is Mother’s Day in Australia. So, in honor of this special day I wanted to share my Honey and Pear Muffins with you all. Delicious warm or cold these muffins are the perfect thing to make for Mother’s Day brunch.
I really love Mother’s Day. Every year I do the Mother’s Day Classic. I started out doing this event right after I had the kid. Not being a runner and feeling a bit flat after the high of pregnancy and childbirth, I thought the challenge would be good for me. Kind of, re-connect me to my body. Coming from the arts, this kind of event was completely out of my comfort zone. I felt a real sense of pride when I crossed that finish line for the first time.
It was at that point I knew I wanted to do the event every year. And I have. I’m still not a runner, but now the kid’s big enough he comes with me. It’s something cool we can do, just the two of us and I look forward to it every year.
The only thing I will say about doing this big event is it’s always first thing in the morning. In other words, no sleeping in or breakfast in bed for me. And being Melbourne, it’s also often cold and raining.
But that just means that we’ve worked up a really good appetite by the time we get back. 😉
Right after the event, the kid and I will pop in to my Mum’s place. I always like to bring something with me, and this year it’s going to be these Honey and Pear Muffins. The subtle sweetness of the pear and the warmth of the honey and ground ginger are a match made in heaven.
One of the things I love about these muffins is they’re super easy to make. Also, they taste brilliant the next day, so I can make them the night before and bring them with me to Sunday brunch. Perfect!
What about you guys? What will you be doing (and eating) for Mother’s Day this year?
Mother’s Day Brunch Honey and Pear Muffins
Makes 12
1 cup self raising flour
1/4 cup brown sugar
1tsp ground ginger
1/2 cup Greek yogurt (full cream)
1/2 cup vegetable oil
1 tbs honey
2 eggs
1 large pear (peeled, cored and diced)
Method:
- Preheat your oven to 200C. Line 2 x 6 hole muffin tins with patty pans.
- Measure your dry ingredients into a large mixing bowl – self raising flour, brown sugar, and ground ginger.
- In another bowl, whisk together the Greek yogurt, veg oil, honey and eggs.
- Now add your wet ingredients to your dry and gently mix them together until just combined. Be careful not to over-mix your batter.
- Finally, fold the diced pear through the batter and divide the mixture evenly between the muffin tins.
- Bake for around 20 minutes.
Recipe adapted from one found in Nigella Express (2007)
