Best Pear And Ginger Muffins Recipes

PEAR AND GINGER MUFFINS

Steps:

• 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.

CORN MUFFINS WITH PEAR AND CANDIED GINGER

Steps:

• Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.
• In a large bowl, whisk together all-purpose flour, cornmeal, and oat flour. Whisk in baking powder. Add sugar, and whisk to combine. Stir in pears and 1/2 cup ginger.
• In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.
• Fill prepared muffin tins 2/3 full with batter. In a small bowl, mix together reserved chopped pears and remaining 2 tablespoons ginger; sprinkle evenly over batter. Transfer to oven and bake until golden, about 30 minutes. Remove from oven and transfer pans to a wire rack. Let muffins cool 15 minutes in pans before serving.

PEAR AND GINGER MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, mix all ingredients except pear. Fold in pear. Divide batter evenly among muffin cups.
• Bake 17 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm, if desired.

PEAR AND APPLE CARDAMOM GINGER MUFFINS RECIPE - (4.8/5)

Steps:

• Preheat the oven to 350 degrees and prepare a muffin tin by either spraying with oil or use muffin liners. Mix the dry ingredients in a large mixing bowl and set aside. Mix the wet ingredients in a smaller bowl and then pour the wet ingredients in the dry. Mix thoroughly and divide the batter to fill the 12 muffins. Bake for 18 to 22 minutes or until a toothpick comes out clean. You can freeze these and heat them up right before serving if you don't think you'll eat them all.

PEAR AND GINGER MUFFINS

Steps:

• Heat oven to 400 degrees. Line a 12-cup muffin pan with muffin papers. In a large mixing bowl, combine flour, baking powder, white sugar, ½ cup brown sugar and the ground ginger. In a large measuring pitcher or bowl, whisk together the sour cream, oil, honey and eggs. Pour into the dry ingredients and fold together just until mixed. Add pears and fold again to mix. 3. Divide batter evenly among muffin cups. Sprinkle each with ½ teaspoon brown sugar. Bake until risen and firm, about 20 minutes. Transfer to a rack to cool. Serve while still a little warm.