Cranberry, Pear, and Crystallized Ginger Muffins |
Author: Nancy Baggett
- 2 cups all-purpose white flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon each ground allspice and ground ginger
- Scant 1 cup granulated sugar, divided
- 1 large egg
- ⅓ cup corn oil or canola oil
- ¼ cup plain nonfat or low-fat yogurt
- ¾ cup low-fat or whole milk
- 2½ tablespoons finely chopped crystallized ginger
- 2 teaspoons finely grated orange or lemon zest (colored part of peel)
- 1 cup peeled and chopped ripe Bosc or Bartlett pear (1 large)
- ½ to ⅔ cup chopped fresh cranberries
- ⅓ cup dried sweetened cranberries, optional
- Preheat oven to 425 degrees F.
- Coat 12 standard-sized muffin tin cups with nonstick spray.
- Thoroughly stir together flour, baking powder, salt, soda, allspice, ginger, and all except 1 tablespoon sugar in a large bowl. (Set 1 tablespoon sugar aside for garnishing muffin tops.)
- In a medium bowl, using a fork thoroughly beat together the egg, oil, and yogurt. When well blended and smooth, stir in the milk, ginger, and zest.
- Stir the milk mixture and pears into flour mixture just until dry ingredients are moistened and fruits evenly incorporated; for tender muffins don’t overmix.
- Gently fold in the cranberries.
- Using a heaping ¼-cup measure, or large spoon, immediately divide batter among 12 muffin cups. (Cups will be full.)
- Sprinkle tops with reserved tablespoon sugar, dividing it among them.
- Bake for 14 to 17 minutes or until golden brown on top and springy to the touch.
- Cool on wire rack 5 minutes; remove from pan.
- Serve warm or at room temperature. Best when fresh, but will stay moist for several days.
Recipe by KitchenLane at http://kitchenlane.com/2011/10/cranberry-pear-and-crystallized-ginger.html
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