August 27, 2007

Pear Ginger Muffins


2 pears, diced (about 2 cups, I used Scarlet pears)
1 3/4 cup flour
3/4 cup brown sugar
1/3 cup sour cream (reduced fat is okay)
2 tbsp butter, melted and cooled
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
2 inch knob fresh ginger, grated*
2 eggs

Preheat oven to 375. Line or grease and flour 12 wells in a standard muffin tin. In a large bowl, mix together sour cream, sugar, eggs and melted butter. Stir in ginger. In a separate bowl, whisk together the spices, baking powder and flour. Add to the wet ingredients and mix thoroughly. Fold in pears. Distribute evenly between the wells. Bake 15-20 minutes or until a toothpick inserted in the center of the center muffin comes out clean. Cool on wire rack.

*I like to grate it right over the bowl when I go to add it, so I don't lose any of the juices or bits of ginger.

My thoughts:
We recently bought a huge amount of pears for anther project and I noticed that two were getting near over-ripe so I thought, why not make muffins? I am not sure if I have even eaten a pear muffin before, but it was the perfect choice-light, fluffy and full of pure ginger and pear flavor.