Tuesday, February 22, 2011

Ginger Pear Muffins

These lovelies were made especial for the boy. He loooves pears and also loooves these other mufins, so I thought I'd try these on for size and see if there would be loooove. Definitely something close to it. The ground ginger I have packs a wollop, so I would declare these spicy, but it all depends on the spice level of your ginger. I found this recipe on Canadianliving.com and the best part of that site is that the recipes include a serving calculator. So, for example, you could find out what you need to make just a pair of these pear muffins. Or one for that matter! The site also had a Pear Ginger Muffin recipe that I may have to try — just cuz.

Ginger Pear Muffins
From Canadian Living, October 2005
 Makes 12 

2-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup packed brown sugar
1/3 cup vegetable oil
1 egg
1 cup buttermilk
2 cups chopped peeled pears (from about two large pears)

1/3 cup packed brown sugar
2 tsp butter, melted
1/4 tsp ground ginger

In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.

In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.

In a small bowl, combine brown sugar, butter and ginger; sprinkle over batter. Bake in centre of 350°F (180°C) oven until tops are firm to the touch, about 25 minutes.
Note: If you don't have buttermilk, you can pour about one tablespoon of white vinegar into a measuring cup and add milk to make one cup. Let stand for five minutes and it will curdle slightly. Use this in place of the buttermilk.

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