Pear and Ginger Muffins
Ready In: 55 mins
Yields: 15 muffins
Ingredients
- 4 ounces dried pear halves
- 1 pear, ripe (Bosc, Bartlett, Anjou)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 2 eggs
- 2⁄3 cup sugar
- 1⁄2 cup milk
- 1 teaspoon vanilla extract
- 1⁄3 cup unsalted butter
- 1⁄2 cup ginger in syrup or 1⁄2 cup candied ginger, very finely chopped
Directions
- Preheat oven to 400 F and grease muffin tin.
- Put the dried pears in a small bowl and pour over some boiling water. Let stand for 15 minutes.
- Drain pears and dry with a paper towel. Cut into small pieces(about 1/2 inch).
- Peel and core the fresh pear, and chop into similar pieces.
- In a new bowl, mix dry incredients.
- In another bowl, whisk together rest of the incredients (including the pears).
- Mix dry and wet incredients, stir until mixed but don't overdo it. The batter will be lumpy.
- Fill the tins about 2/3 full. Bake about 20 minutes.
- Cool 5 minutes in the tin, then on a wire rack.
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