For something so thick, we’ll never understand how our Skyr gets cakes and muffins so fluffy, light and airy.
But we don’t question it, we just make sure it’s in the mix.
For a sweeter flavour with a deep, warm kick, our new Poached Pear & Ginger Skyr is a game changer for Bake Off season…
115g of Butter
65g of brown sugar
250g of Hesper Pear and Ginger Skyr
2 eggs (whisked)
250g of flour
1/2 tsp of baking soda
1/2 tsp of salt
1 tsp of ground ginger
1. Pre-heat the oven to 200C and line a muffin tray with muffin cases.
2. Cream together the sugar and butter in a bowl
3. Add the eggs and mix in the butter. Add the Skyr and combine.
4. Using a sieve, add the flour, ginger, baking soda and salt.
5. Once the mixture is fully combined, dollop the mixture evenly across the muffin cases and bake for 15 – 20 minutes.
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