CORN MUFFINS WITH PEAR AND CANDIED GINGER

Corn Muffins with Pear and Candied Ginger image

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 13

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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.