12 March 2012

Ginger + Pear Muffins

My husband will be the first one to admit that he only left five mini muffins for me to photograph. WHAT?! Yes, that means that Doug devoured these ginger and pear muffins as soon as they came out of the oven - a perfect combination, if I do say so myself! Personally, I love the whole wheat in the muffins... makes it seem a little bit healthier than a normal muffin. Plus, I always enjoy making muffins in a "mini" version for just a quick bite of something scrumptious!


Ginger and Pear Muffins
(Adapted from Erin)
Yield: 24 mini-muffins or 12 regular muffins

2 Bosc Pears, ripe
1/2 tsp. Ground Cinnamon
1/3 C. Granulated Sugar
1 tsp. Fresh Lemon Juice
1/2 C. Reduced-Fat Sour Cream
1 Large Egg, lightly beaten
1 tsp. Vanilla Extract
1/3 C. Skim Milk
1 C. All Purpose Flour
1 C. Whole Wheat Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 tsp. Baking Powder

For the Glaze:
1/2 C. Powdered Sugar
1/4 tsp. Ground Ginger
1/4 tsp. Vanilla Extract
3 tsp. Water


Preheat oven to 375F degrees. Coat a muffin tin (or mini-muffin tin) with cooking spray or use muffin liners. Peel, core and chop pears into tiny cubes and place in a medium bowl. Add cinnamon, granulated sugar and lemon juice to the pears; set aside. In a small bowl, whisk together sour cream, egg, 1 tsp. vanilla and milk; set aside. In a large bowl, sift together the flour, salt, baking soda and baking powder. Make a well in the center of the flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches. Mix until barely combined. Batter will be very thick ~ don't over mix it! Drop batter into muffin holes about 2/3 full. Bake until top is golden (about 30 minutes for regular muffins and 15 minutes for mini-muffins).

Remove from oven and cool for 5 minutes in the tin. Then, remove muffins from tin and place on a cooling rack. Meanwhile, make the glaze by mixing all of those ingredients in a small bowl (adjust with more water or more powdered sugar to your desired consistency). Dip the top of the muffins into the glaze and return to the rack. Extra special touch: Sprinkle the tops of each muffin with a dash of cinnamon before it dries completely.

2 comments:

  1. YUM! What a great combination! I love muffins!

    ReplyDelete
  2. Are you kidding??? These look fantastic! Can you make some for when we visit next month? Yum!

    ReplyDelete