6 Reviews

Yum! I picked this recipe to burn up some overripe pears, and it's a keeper! I did sub the dried pears for extra fresh and the candied ginger for about a tsp of ground, but the original ingredients sound like a very good mix and I would plan on trying them when I can get to the store. Also, I experimented and made a ginger glaze for a few of them which turned out quite excellent - boil two or three parts sugar to one part water with a squirt of lemon juice and a few dashes of ginger, then drizzle over tops of hot muffins.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Oenophilly June 04, 2009

I baked these today using the crystallized ginger and they were yummy. I too could not find dried pears on their own so I bought 4 bags of a dried fruit medley that included dried pears and got them that way. The contrast of dried and fresh pears mixed with the crystallized ginger is very appealing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
JSK November 24, 2008

Very good, I love ginger. I used crystalled ginger, I don't know what ginger is syrup is. Very nice flaver. Thanks for posting.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dona England September 18, 2006

Yummy! Loved the crusty tops. I beat the butter and sugar together first then added wet ingredients. The nutmeg went really well with the ginger/pear.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Lee_tah July 21, 2006

I had to bring something for treats at work and since there are so many of us, I decided to bake this in a 9" x 5" loaf pan, instead of making muffins. Since I wasn't able to get any candied ginger, I mixed 1/2 tsp. of ground ginger into the batter along with the other dry ingredients. The finished product got rave reviews from my co-workers. If making it just for the family, I'll do muffins instead but this works really well as a quick bread, too!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Irmgard June 16, 2006

If you like ginger, you'll love these muffins! The pear gives them a light fruity flavor and texture, while the ginger just jumps out at you and makes you go, "Yum!" The tops also brown up and have a nice crunch. I couldn't find dried pears anywhere, so I chopped up another half a fresh pear and threw that in, omitting the first couple of steps. It worked great. I chose to use candied ginger because I love the stuff, and I also used Egg Beaters in place of the eggs, soy milk instead of milk, and canola oil instead of butter. These are destined to become regulars in my house.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kree February 05, 2006
Pear and Ginger Muffins