We bought a whole bucket full of pears, and finally down to last 2, which have turned very soft and yellowy. It wasnt rotten yet, and since I also had ricotta cheese in the fridge I thought pear and ricotta might go pretty well together! It did, both taste and texture were very light and Andrew said it was one of my best!
For 6 muffins
Wet ingredients
2 very ripe (soft) peckham pears - skin off, core removed, and mashed up.
3/4 cup of light ricotta cheese
3/4 cup milk
2 tbsp of lemon juice (juice of a 1/4 of a lemon).
A handful of large dried golden raisins
A handful of dark cooking chocolate chips
Dry ingredients
1 3/4 cup self raising flour
1/4 tsp baking powder
1 full tsp cinnamon powder
1 full tsp nutmeg powder
1/3 cup raw sugar
pinch of salt
1 large egg
75g butter
Lightly grease 6 muffin ramekins with butter.
Lightly sift some flour onto the sides of the ramekin.
Line the bottom with baking paper.
Preheat oven to 200degC, fan forced.
Gently mix all the dry ingredients together. Create a well. Set aside.
Mix all the wet ingredients together. Set aside 1/4 cup of milk mixed with some lemon juice (buttermilk).
Pour melted butter into the well of dry ingredients, and combined till it turns into breadcrumbs like texture.
Whisk egg together with the buttered milk set aside, till foamy and airy.
Gently stir egg mixture and wet ingredients to combine with dried buttered ingredients. Do not overstir. It is ready once all flour is wet. Pour mixture into ramekins.
Bake in oven for 17.5 minutes.
When remove from oven, place ramekin on a rack to cool off for at least 30 minutes before serving.
Bon Appetite!
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