Pear and Ginger Muffins
photo by Kree
- Ready In:
- 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
- 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.
Questions & Replies
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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.
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.
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!
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.
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After living in England for seven years, we moved to Vancouver Canada end of 2004. Culinaristically the journey couldn't have been much longer - I've discovered the joy of cooking and baking all over here. Recipezaar is giving a brand new way of doing this - and makes husband happy too.