Saturday, 15 August 2009
Just over a year ago I made these Pear olive oil spice cakes but they were a touch too sweet and oily for our taste, so I decided to renovate the recipe a little bit.
I reduced the oil to half a cup and used plain yogurt to bring the liquid content back to one cup. I also cut back the sugar to one cup and used brown sugar instead of white and then because I felt like an extra hit of ginger I threw in some chopped crystallised ginger (about one third cup)
They made 12 traditional sized muffins and I cooked them at 160C for 30 minutes, the glaze is the same as before except I used some light sour cream instead of cream.
I was quite happy with the way they came out, they are still nice and moist and I might tinker with the recipe a little more (cut back oil to quarter a cup and reduce the sugar more) as they are still quite sweet.