Cranberry, Pear, and Crystallized Ginger Muffins
Author: Nancy Baggett
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 degrees F.
  2. Coat 12 standard-sized muffin tin cups with nonstick spray.
  3. 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.)
  4. 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.
  5. 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.
  6. Gently fold in the cranberries.
  7. Using a heaping ¼-cup measure, or large spoon, immediately divide batter among 12 muffin cups. (Cups will be full.)
  8. Sprinkle tops with reserved tablespoon sugar, dividing it among them.
  9. Bake for 14 to 17 minutes or until golden brown on top and springy to the touch.
  10. Cool on wire rack 5 minutes; remove from pan.
  11. 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