Pear Ginger Muffins Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Breads · Breakfast and Brunch · Cooking Club · Muffins, Pastries, Scones

Pear Ginger Muffins

From Dorothy McNett's recipes at www.dorothymcnett.com

1 3/4 cups unbleached all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon nutmeg
2 cups (2 medium) cubed peeled pears
1-2 tablespoons chopped crystalline candied ginger
1/2 cup milk
3 tablespoons olive oil
1 egg

Topping:
3 tablespoons sugar
1 teaspoon finely grated lemon peel

Heat oven to 400 degrees F. Line 12 muffin cups with paper baking cups. Drizzle in just a tiny bit of olive oil into each and brush it over the paper liners. In large bowl combine flour, 1/3 cup sugar, baking powder, salt and nutmeg; mix well. Add pears and diced ginger; toss to coat.
In a small bowl, combine milk, oil and egg; whisk well. Add to flour mixture; stir just until dry ingredients are moistened. DO NOT OVERMIX. Divide batter evenly into paper-lined muffin cups.
In a small bowl, combine topping ingredients; mix well. Sprinkle evenly over batter in cups.
Bake at 400 for 15 to 20 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Immediately remove from pan. Serve warm

Recipe created 2000-02-21.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.