Best Pear And Ginger Muffins Recipes

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PEAR AND GINGER MUFFINS



Pear and Ginger Muffins image

If you love ginger, you'll love these. If you don't - you can just omit the ginger. The mixture of dried and fresh pears is just perfect - the fresh ones give it moisture, the dried ones intense pear flavour. This recipe is from Starbucks' Passion for Coffee book.

Provided by kolibri

Categories     Quick Breads

Time 55m

Yield 15 muffins

Number Of Ingredients 13

4 ounces dried pear halves
1 pear, ripe (Bosc, Bartlett, Anjou)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
2/3 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
1/3 cup unsalted butter
1/2 cup ginger in syrup or 1/2 cup candied ginger, very finely chopped

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.

Nutrition Facts : Calories 173.9, Fat 5.3, SaturatedFat 3, Cholesterol 40.2, Sodium 182.7, Carbohydrate 29.2, Fiber 1.4, Sugar 14.8, Protein 3.1

CORN MUFFINS WITH PEAR AND CANDIED GINGER



Corn Muffins with Pear and Candied Ginger image

Traditional corn muffins get a candied-ginger twist in this flavorful recipe from Maury Rubin of Birdbath Bakery.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 13

Nonstick cooking spray or unsalted butter, for muffin tins
4 cups unbleached all-purpose flour
1 cup coarse cornmeal
1/2 cup oat flour
3 tablespoons plus 1 teaspoon baking powder
1 1/4 cups sugar
2 large Bosc pears, cored and chopped, 3 tablespoons reserved for garnish
1/2 cup plus 3 tablespoons finely chopped candied ginger
3 large eggs
1 cup canola oil
1 1/4 cups plain yogurt
2 tablespoons prepared applesauce
2/3 cup unsalted butter, melted

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 APPLE CARDAMOM GINGER MUFFINS RECIPE - (4.8/5)



Pear and Apple Cardamom Ginger Muffins Recipe - (4.8/5) image

Provided by Kathy_Hester

Number Of Ingredients 16

dry ingredients:
1 1/2 cups whole wheat pastry flour
1/2 cup quinoa flour
1 teaspoon baking powder
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
wet ingredients:
2 tablespoon ground flax mixed with 4 tablespoons warm water
1 cup unsweetened nondairy milk
1/4 cup agave nectar
1 teaspoon vanilla
1/8 teaspoon stevia
1 cup diced peeled apple (about 1 medium)
3/4 cup diced peeled pear (about 1 medium)

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



Pear and Ginger Muffins image

Enjoy these sweet muffins made using Bisquick Heart Smart® mix, pear and ginger - delicious baked bread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

2 cups Bisquick Heart Smart® mix
2/3 cup milk
1 egg
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1 teaspoon grated gingerroot
1 cup chopped unpeeled pear

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.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 9 g, TransFat 0 g

PEAR AND GINGER MUFFINS



PEAR AND GINGER MUFFINS image

Categories     Bread     Fruit     Breakfast     Bake     Thanksgiving     Quick & Easy

Yield Yield: 12 muffins.

Number Of Ingredients 10

1¾ cups flour
2 teaspoons baking powder
¾ cup sugar
½ cup (packed) plus 2 tablespoons light brown sugar
1 teaspoon ground ginger
2/3 cup sour cream
½ cup vegetable oil
1 tablespoon honey
2 large eggs
1½ cups peeled, cored and finely diced (about ¼-inch) pears.

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.

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