Ginger ginger ginger ginger … GINGER! I am a not-so-secret fan of ginger. So when my coworker said she wanted to make muffins, I bought a ton of ginger. (Not exactly a literal use of ‘ton’, but … close.)
I made a simple test batch to see what tastes best with ginger: apples, pears, or more ginger. Adri was kind enough to research with me (read: eat four) and there was definitely a clear winner: Pears!
I bought four different kinds of pears, but I only used two. No special reason. I thought I’d find great “baking” pears the way certain apples taste better in a pie, but I ended up thinking … these taste fine, so they win! (I’m all about winning today.)
So this business is easy. Cut up some apples, grate some ginger (I use a microplane grater), the work is basically done.
You do, of course, have to put the batter in the muffin tin. Luckily, a much neater process than cupcakes.
And they’re done!
Pear Ginger Muffins
Makes about 14; Prep Time: 15 minutes; Bake Time: 20 minutes
Ingredients
Muffins:
1 3/4 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1 tbsp fresh ginger, grated
1 big pear, pealed and diced
The glaze:
1/4 cup lemon juice
1/4 cup sugar
Ginger sugar:
1 tsp fresh ginger, grated
1/2 cup sugar
Directions
Preheat oven to 400 degrees
Line muffin tin with paper cups. And, while you’re at it, might as well grease them too. There is no such thing as too cautious.
Combine flour, sugar, baking powder and salt. Then make a well in the center. I don’t know why you’re supposed to do this but I always think it’s kind of fun. **Update: maybe this is done to prevent wet ingredients from ‘running’ away and encouraging you to overmix … maybe not.
In another bowl combine beaten egg, milk and oil. Mix in ginger and pear bits. Pour into well. Mix ingredients together until just wet. It’ll be all lumpy.
Fill muffin cups about 2/3 full and bake for 18-20 minutes.
While muffins are baking, make your glaze (mix lemon juice and sugar in a small saucepan over medium heat until sugar dissolves) and your sugar topping (mix grated ginger and sugar).
After baked muffins have cooled about 5 minutes, dip them in the glaze, then into the sugar mixture. Hope you enjoy them!
Oh! And, these are our kitchen flowers.
I just finished the book, The Language of Flowers, and I loved it. I felt about this book the way I felt of Emily of New Moon when I was 12. It was just … comforting. I learned that alstroemerias mean devotion and Gerber daises mean cheerfulness (obviously). What do purple and orange mean? AUTUMN! It’s still autumn, so go back snow! You’re exciting, but untimely.
Alright people. I missed you. Have a lovely week!
Baking Music: Podcast Snap Judgement
Dueling Dinners 