Lavender-Ginger-Spice Cranberry-Pear Muffins |
Author: Nancy Baggett
These moist and fragrant muffins are perfect for the holidays. For convenience you can make them ahead and freeze them. BTW, the lavender, ginger and pears add a distinctive and succulent note.
- 1 cup granulated sugar
- 2 teaspoons dried culinary lavender
- 2 teaspoons finely minced peeled, fresh gingerroot
- 1½ teaspoons grated lemon zest (yellow part of skin)
- ⅔ cup chopped fresh cranberries
- 2 cups all-purpose white flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon each ground allspice and ground cinnamon
- 1 large egg
- ⅓ cup corn oil or canola oil
- ⅓ cup plain nonfat or low-fat Greek-style yogurt
- ¾ cup low-fat or whole milk
- ¾ cup peeled and chopped ripe Bartlett pear (1 largish)
- Preheat oven to 425 degrees F. Coat 12 standard-sized muffin tin cups with nonstick spray.
- Combine the sugar and lavender in a food processer. Process for 2-3 minutes, or until the lavender is finely ground. Remove 1 tablespoon sugar from processor and set aside for garnishing muffin tops. Add the gingerroot, and lemon zest to the processor and process until evenly incorporated, about 1 minute longer.
- Thoroughly stir together flour, baking powder, salt, soda, allspice and cinnamon in a large bowl. 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. Makes 12 standard-sized muffins
Recipe by KitchenLane at https://kitchenlane.com/2022/11/lavender-ginger-spice-cranberry-pear-muffins.html
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