Pear & Ginger Muffins

Yields: 12 muffins

Ingredients:

1  3/4 cups (9 oz/280 g) all purpose (plain) flour

2 teaspoons baking powder

1/2 teaspoon baking soda (bicarbonate of soda)

1/4 teaspoon salt

2/3 cup (5 oz/155g) firmly packed golden brown sugar

1 teaspoon ground ginger

1 tablespoon peeled and grated fresh ginger

2/3 cup (4 oz/120 g) finally chopped crystallized ginger

2 large eggs

1 cup (8 oz/250 ml) whole milk

6 tablespoons (3oz/90 g) unsalted butter melted

1 1/4 cups (5 oz/155 g) chopped, peeled pear (about 1 large)

Preparation:

Position a rack in the middle of the oven, preheated to 425 °F (220 °C). Butter 12 standard  muffin-pan cups or line them with paper liners.

In a bowl, stick together the flour, baking powder, baking soda, salt, sugar, ground ginger, fresh ginger and  1/3 cup (2oz/60g) cup of crystallized ginger. Set aside.

In a large bowl, combine the eggs, milk, and butter and beat on low speed just until blended. Add the dry ingredients and mix just until moistened. Fold in the pear. Do not over mix.

Spoon the batter into prepared muffin cups, filling each cup about three-fourths full. Sprinkle the remaining crystallized ginger evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-18 minutes. Let cool in the pan on a wire rack for two minutes, then turn out onto the rack. Serve warm. Store in an airtight container at room temperature for up to 2 days, or freeze for up to one month.

Notes:

You can use pears that are still slightly firm, as they will keep their shape nicely. Use a firm variety such as Bartlett (Williams), Bosc, or Anjou.

I cannot find crystallized ginger easily so I used home made candied ginger. I diced peeled fresh ginger finely and cook it with equal part of white sugar and one tenth part of water. Boil few minutes until sugar dissolves, let cool and let sit overnight uncovered. Drain the syrup and use as crystallized ginger.

Source:

Essentials of Baking

Williams Sonoma