Gingerbread Pear Muffins

Annacia's Note:

The pear wedges give added interest to these tasty muffins with a bit of chocolate on top.It's a cozy muffin for Fall and Winter.

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Servings: 12

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2⁄3; cup mild-flavored molasses
• ¼ cup butter , melted
• ¼ cup packed brown sugar (or 2 Tbsp Splenda Brown)
• 1 egg
• ½ cup boiling water
• 2 small pears , cut in 6 wedges each
• 3 ounces dark chocolate , broken in small pieces
• raw sugar (optional)

Directions:

1. Preheat oven to 350°F
2. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray and flour.
3. In large bowl combine flour, baking powder, ginger, cinnamon, baking soda, and salt.
4. In a second bowl whisk together molasses, butter, brown sugar, and egg. Pour into flour mixture.
5. Stir until combined. Whisk in boiling water.
6. Divide evenly among muffin cups.
7. Add 1 pear wedge to each muffin, press lightly (don't bury it but leave most of it to dry some during baking).
8. Bake 15 to 18 minutes or until toothpick inserted into center comes out clean.
9. Sprinkle with raw sugar.
10. Add chocolate piece to top of muffins.
11. Cool in pan on rack 10 minutes (don't try to remove sooner).
12. Use table knife to smooth melted chocolate.
13. Remove from cups.
14. Cool completely on wire rack. Makes 12.

Reviews

[limeleaf]

These made a really good, gingerbread muffin. I adjusted the ginger to my taste (1.5 tsp), omitted the chocolate and added some ground flax seed to the flour, but otherwise followed the recipe. Next time I might even put the ginger up a bit. They are quite different from the regular muffins I make, and are a nice change. Will definitely make again. Thanks.