Nicely Spicy Cranberry-Pear Muffins–Perfect Thanksgiving Treat

One recipe I love to make when fresh cranberries are back in the market is cranberry muffins. The harvesting usually takes place in October, though this varies depending on the weather. The pics show a cranberry farm I visited in Whitesbog, New Jersey, several years ago. The floating berries are actually guided up a conveyor and into a truck, where they are rushed to an Ocean Spray processing plant.

Before I visited, I thought cranberry plants grew in pools of water. In fact the bogs are just flooded to facilitate the harvesting, then drained again so the plants won’t become too waterlogged and die! To see more pics/info on cranberries being harvested, click here.

The muffins are pleasantly spiced with both fresh and crystallized ginger and are quite yummy. Due to the pears, they stay moist and keep well. They are excellent served with soups and stews, at breakfast, as snacks, and, of course, with any Thanksgiving meal. For another yummy option, check out my Cranberry-White Chocolate Cookies or try my Cranberry-Cherry Crumb Bars.

Tip: Crystallized ginger used to be available mostly prepackaged in jars or cellophane bags in the Asian ingredients section of supermarkets, gourmet shops, and health food stores. Now it’s often displayed loose in baskets or bins near fresh ginger root, and is more economical purchased this way. Ask if you don’t see it.

2 cups all-purpose white flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon each ground cinnamon and ground ginger

Scant 1 cup granulated sugar, divided

1 large egg

1/3 cup corn oil or canola oil

1/4 cup plain nonfat or low-fat yogurt

3/4 cup low-fat or whole milk

2 1/2 tablespoons finely chopped crystallized ginger

1 1/2 teaspoons vanilla extract

1 teaspoon finely grated lemon zest (yellow part of peel)

1 cup peeled and chopped ripe Bosc or Bartlett pear (1 large)

1/2 cup chopped fresh cranberries

1/3 cup dried sweetened cranberries

Preheat oven to 425 degrees F. Coat 12 standard-sized muffin tin cups with nonstick spray. Thoroughly stir together flour, baking powder, salt, soda, cinnamon, ginger, and all except 1 tablespoon sugar in a large bowl. (Set 1 tablespoon sugar aside for garnishing muffin tops.)

In a small bowl, beat together egg, oil, and yogurt until smooth using a fork. Stir in milk, crystallized ginger, vanilla, and lemon zest until well mixed.

Stir milk mixture and pears into flour mixture just until dry ingredients are moistened and fruits evenly incorporated; don’t overmix. Gently fold in cranberries. Using a heaping 1/4-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.

Makes 12 standard-sized muffins.