Pear and Ginger Muffins

Name: Pear and Ginger Muffins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 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

(6)

Recipe by kolibri

If you love ginger, you'll love these. If you don't - you can just omit the ginger. The mixture of dried and fresh pears is just perfect - the fresh ones give it moisture, the dried ones intense pear flavour. This recipe is from Starbucks' Passion for Coffee book.

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READY IN: 55mins

YIELD: 15 muffins

UNITS: US

INGREDIENTS

Nutrition

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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